Country-Style Spareribs in Honey Sauce

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Preparation info

  • Serves

    2 or 3

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

"Country style" spareribs have much more meat on them than the regular lean spareribs used for barbecuing. Ask your butcher for them by name. When cooked with this honey sauce, the country ribs provide one of the most delectable variants in the entire pork family.


  • 3 to 4 pounds country-style spareribs, trimmed of most of the fat
  • 8 medium carrots, peeled and sliced lengthwise
  • ½ cup honey
  • 1 medium onion, chopped fine
  • Juice of 1 lemon
  • 1 tablespoon good quality curry powder
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the spareribs in the pot, then scatter the carrots on top. Combine the honey, chopped onion, lemon juice, curry powder, salt, pepper and soy sauce in a bowl, mix thoroughly, and pour over the ribs.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 70 minutes.

Remove the pot from the oven and pour off the sauce into a sauce pot. Remove the carrots and keep warm until ready to serve.

To brown the ribs return the pot to the oven without the lid and cook for an additional 10 minutes. Meanwhile bring the sauce in pan to a boil, add the arrowroot, and stir until thick.

Serve the ribs and carrots covered with the thickened sauce.

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