VH sauces are a great shortcut for all the busy cooks out there. Just open a jar and marinate your chosen meat overnight and it's ready to cook for dinner the next day. No frills and almost no prep time! But tonight, I wanted to do something from scratch that I normally use VH sauces with. I'll be basing my recipe on the one below:
Ingredients
How to make it
Although instead of making just the sauce, I won't cook it on a stove top but just mix all the ingredients and use it to marinate the pork spare ribs. Then, I can opt to bake it along with the sauce and basting every 20 minutes or so, or cook on the stove top, first sauteing the garlic then adding the spare ribs to brown and letting it simmer in the marinade for a bit more to get it all tender. Before serving, a drizzling of honey should keep everything nice and moist (especially if after baking).
Ingredients
- 3/4 cup brown sugar, packed
- 2 tbls. corn starch
- 3/4 cup water
- 3 tbls. soy sauce
- 1 tbls. honey
- 2 cloves of garlic, crushed or 2 tbls. garlic powder
How to make it
- Combine sugar with corn starch, and garlic powder if using it.
- Add water, soya sauce, honey and fresh garlic, if using fresh.
- Bring to a boil stirring constantly.
- Pour sauce over your cooked meat and serve immediately or keep warm in low heat oven.
Although instead of making just the sauce, I won't cook it on a stove top but just mix all the ingredients and use it to marinate the pork spare ribs. Then, I can opt to bake it along with the sauce and basting every 20 minutes or so, or cook on the stove top, first sauteing the garlic then adding the spare ribs to brown and letting it simmer in the marinade for a bit more to get it all tender. Before serving, a drizzling of honey should keep everything nice and moist (especially if after baking).
