Ribs aren't really my thing. Not bad, but usually just too messy to eat. And I think a lot of it ends up coming down to the sauce that's on them, so are the ribs really necessary?
These were ok. You can tell they got a bit burned on the outside. Again, nothing special in my opinion, but not bad. Not worth the marinating and long cook time to me. 
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 3 Tbsp brown sugar
- 1 tsp black pepper
- 1/4 tsp ginger
- 1 clove garlic, minced
- 4 lb beef short ribs or pork spareribs
Combine all the ingredients except the ribs in a plastic bag or bowl. Add the ribs and let marinate in the fridge for around 12 hours, or overnight.
When ready to cook, heat the oven to 350 degrees and set the ribs on a baking sheet lined with parchment paper. Bake them slow for 1 1/2 hours, basing occasionally with the marinating juice. Serve hot.
Serves 4
Prep Time: 5 minutes
Total Time: 1 1/2 hours, plus overnight marinating
Recipe from Firefly: The Big Damn Cookbook by Chelsea Monroe-Cassel
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