Woldgang Puck's Honey Spareribs Chinois

Summertime Spareribs to Make Your Mouth Water

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Wolfgang Pucks says he loves to have beer or Champagne with his Honey Spareribs Chinois & coleslaw because the bubbles "clean the palate." Try this impressive summer recipe for your next picnic and check out the link for Wolfgang's cheesecake recipe too!


  • 2 pounds baby back ribs (in one or two racks)
  • Freshly ground black pepper
  • 1 cup soy sauce (half mushroom soy is nice)
  • 1 1/2 cups rice wine vinegar
  • 3 tablespoons honey
  • 1/2 cup garlic, chopped
  • 2 scallions, minced
  • 1/4 cup fresh ginger, chopped
  • 2 tablespoons fresh cilantro, chopped (or lemon grass)
  • 1 small jalapeno pepper, minced
  • Cooking Directions

    Rub both sides of the ribs with the black pepper. Place them uncut in a roasting pan.

    Mix the soy sauce, honey, vinegar, garlic, ginger, cilantro or lemongrass, jalapeno pepper and scallions and pour over the ribs. There should be enough liquid to barely cover the meat. Cover and marinate the ribs overnight in the refrigerator.

    Preheat the oven to 325 degrees F. Drain the marinade from the ribs and roast the ribs in the oven for 40 to 45 minutes. Remove.

    At serving time, grill the spareribs until they are really browned and hot through. Serves 2 to 3.

    Presentation: Cut the racks into individual ribs and arrange the ribs in an overlapping fashion on a warm platter. Serve with lots of napkins!

    Recipe Summary

    Main Ingredients: honey, ginger, soy sauce, cilantro

    Course: Dinner, Lunch, Main Course

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