Made Thai Honey-Ginger Spare ribs for Dinner Club on Monday...

They were good, but I tried the recipe on Chicken breasts as well, and it just didn't work. I think the fat in ribs gives the marinade the ability to carmelize the honey, which is what makes them so good. Of course...sugar, always the source for anything good. :)

                                        Thai Honey-Ginger Short Ribs

Ribs and Marinade:

• 2 1/2-3 pounds baby back pork rib racks, cut into 4-5 rib sections
• 1/2 cup chopped peeled fresh ginger
• 7 garlic cloves, chopped
• 1 tablespoon Nature’s Seasoning
• 1 tablespoon freshly ground black pepper
• 5 tablespoons honey
• 4 tablespoons soy sauce
• 4 tablespoons fish sauce (such as nam-pla)
• 1 finely chopped Serrano pepper
• 2 tablespoons Olive oil

·         Juice of 1 lime

Marinate overnight, or around 8 hours.

Bake at 400 uncovered in a metal pan, with all the marinade on top of ribs, basting about every 15 minutes, for 1 hour, and 10 minutes.