Celia'S Ribs
Tender, flavorful pork spareribs marinated in honey, soy sauce, garlic, and consomme, then roasted to perfection with crispy edges—ideal for hearty gatherings and savory cravings.
Ingredients
Instructions
- Have the butcher crack the ribs at 2-inch intervals.
- Cut ribs into 2-inch pieces.
- Marinate the ribs, best overnight.
- Set oven temperature to 350°F.
- Remove ribs from marinade and roast for about 1 to 1 1/2 hours.
- Baste with marinade frequently during roasting.
- Turn up oven for the last few minutes to crisp the ribs.
Tips & Substitutions
For optimal flavor, marinate the ribs overnight to allow the garlic and soy sauce to penetrate deeply. If you're low on soy sauce, you can substitute with tamari for a gluten-free option. To enhance the sweetness, consider adding a splash of apple cider vinegar to the marinade. Ensure the ribs are cut into even pieces for uniform cooking.
Serving Suggestions
Serve these ribs with a side of coleslaw and cornbread for a classic American barbecue experience. They also pair wonderfully with Homemade Barbecue for dipping. Consider serving them alongside Corn And Potato Chowder(Yields 8 To 10 Servings) for a hearty meal. Garnish with fresh herbs for a pop of color.
Storage & Reheating
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, covered with foil to retain moisture. For added flavor, brush them with some extra marinade before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Celia'S Ribs contains roughly 510 calories, with 4g protein, 23g carbohydrates, and 46g fat. It is an excellent source of vitamin A (46% of the Daily Value). Note that it is relatively high in sodium, at 1227mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use baby back ribs or even chicken if you prefer. Adjust the cooking time accordingly, as chicken will typically cook faster than pork. Ensure the internal temperature reaches 165°F for chicken.
What if I don't have consomme?
If consomme is unavailable, you can use beef broth or chicken broth as a substitute. While it may alter the flavor slightly, it will still provide moisture and richness to the marinade.
How can I make the ribs spicier?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce into the marinade. You can also serve with a spicy barbecue sauce on the side for those who enjoy a kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).