Hands-on Pork Spare Ribs with Soy & Hoisin Glaze
June 1, 2009
A little more effort is required with a big rack of spare ribs, which won’t cook through evenly if you just leave it alone. Every 15 to 20 minutes these ribs need turning. It’s not a burden if you’ve got liquid refreshment to keep you company. The hoisin is a thick sweet paste available in the Asian section of supermarkets, but you can use ketchup if it’s too hard to find. This recipe is a briquet-free zone as well.
Photo by John and Tanya Bäck
You are currently not logged in. This article is only available to Cabin Life magazine subscribers.
Already a subscriber to Cabin Life magazine?
If you are already a subscriber to Cabin Life magazine you must log into your account to view this article. If you do not have an account you
will need to register for one. Registration is FREE and only take a couple minutes.
Non-subscribers, Subscribe TODAY and save!
SUBSCRIBE TODAY and get 8 issues PLUS these great online benefits:
- Unlimited access to the "Dream Cabins" section
- Access to our Grill Master recipes
- Unlimited access to our "Property & Finance" section
- Participate in our forums
- Post photos in our online galleries
- Comment on articles
- Receive our e-mail newsletter
- Manage your account online