Kimberly McCune Gibson is a classically trained chef who operates Hungry Bee catering company. As the daughter of a beekeeper, she is also passionate about honey bees and using local honey in recipes. Kimberly showed Fox 8's Kristi Capel how to incorporate honey into a delicious sauce for spareribs.
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1/2 c lemon juice
1/2 c catsup
1 clove garlic, minced
1/2 onion, chopped
2 small tomatoes, chopped
1/3 c McCune Family Apiary Honey
Blueberries- 1 handful (optional)
Salt & Pepper to taste
Preheat oven to 200 degrees..... remember slow & low! In a blender or food processor, combine lemon juice, catchup, garlic, onion, tomatoes, and honey. Feel free to substitute pineapple juice in place of lemon juice for an extra zing! Note: The acid in the lemon juice, tomatoes, and catchup is very important in the achievement of the world's most awesome, tender rib. Acid will brake down that tough muscle! Feel free to add one handful of fresh blueberries to the blender. Puree to form a thicker paste.
Generously salt & pepper your ribs. Wrap them in a sheet of aluminum foil like an envelope with a light glaze of your sauce. Place on a sheet pan and in pre-heated oven. Once in for 4 hours, carefully unwrap the ribs and slather on some more sauce- not to much-(no need to set off the smoke detectors)- sugar burns easily (blueberries & honey). At hour 5, remove ribs from oven and carefully peel back foil. Sauce before serving! Enjoy!