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| Photo Credit: Lea & Perrins |
Yield: 4 servings.
3 1/2 lb. spareribs
4 Tbsp. Lea & Perrins® Worcestershire Sauce
2 Tbsp. HP Sauce®
12 oz. yogurt, plain
4 cloves garlic, finely chopped
3 Tbsp. honey
3 Tbsp. dry sherry
1 tsp. ginger
1 Tbsp. olive oil as needed, chopped chive
as needed, salt and pepper
In a deep dish, mix honey, Lea & Perrins Worcestershire Sauce, sherry, ginger, oil and two cloves of garlic
Place spareribs in the marinade and coat by turning. Set aside in the refrigerator for a minimum of two hours.
For the sauce, mix the yogurt with remaining garlic, the HP Sauce, and the chopped chives.
Roast the spareribs on a grill and baste with the filtered marinade. Allow to cook until very golden. Serve with the yogurt sauce.