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A Cooking Adventure with Thom

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Barbecued Ribs

Thom Hackett
Servings: 4







2 racks spareribs, about 2# each

3 tablespoons soy sauce

1 tablespoon dry sherry

4 tablespoons catsup

1 tablespoon orange juice, frozen concentrate

4 tablespoons sugar

2 tablespoons honey

1 tablespoon Hoisin sauce

teaspoon five-spice powder

2 drops red food coloring

Cooking Method

Trim any fat off the ribs and remove the overlapping piece of the meat on the bony side, if any. 

  • Lay the ribs flat on a tray.

Mix the remaining ingredients to form a marinade. 

  1. Rub the marinade on both sides of the ribs and place in the refrigerator for at least 4 hours, overnight if possible.

  2. Place marinated meat on a rack over a pan filled with 1 inch of water to prevent sticking and burning in the oven.

Preheat oven to 375F.

  1. Roast ribs for 35 minutes.

  2. Increase oven to 450F and cook for 10 more minutes. 

Serve Immediately.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183