This one’s for the carnivores. Here at Embitterment, we value folks with all different taste preferences. However, we’ve got a special place in our hearts for the carnivores of the world. Here’s a special recipe for all you folks who are ready to make the jump from bitters in your glass to bitters on your plate.

Embitter ribsIngredients (Serves 4)

  • 1 rack of pork spareribs (2-4 lbs)
  • 2 cloves garlic, minced
  • 1 tsp pureed horseradish
  • 2 tsp fresh ginger (grated)
  • 1/2 cup Hoisin sauce (or any thick sauce with sesame and garlic as primary flavors)
  • 1/3 cup low sodium soy sauce
  • 4 tbsp honey
  • 2 tbsp Embitterment Aromatic Bitters
  • 1 tbsp cider vinegar


  • Combine garlic, horseradish, ginger, Hoisin sauce, soy sauce, honey, bitters, and cider vinegar in a mixing bowl and whisk together until evenly integrated.
  • Place the ribs in a glass or ceramic baking dish and coat on both sides with the marinade (making sure to set aside 1/2 cup of the glaze for later), allowing them to marinate for 1-3 hours.
  • Preheat the oven to 400 degrees, line a baking pan with heavy-duty aluminum foil, and bake for 45-50 minutes.
  • At the end of that time, remove the ribs from the oven, coat them in the remaining glaze, and broil (meaty-side up) for 5 minutes.
  • Remove from the oven once the glaze is charred to your liking, and separate ribs with a chef’s knife or cleaver.

Enjoy these bad-boys with a fried rice and a spicy vegetable stir-fry, or go the all-American route and whip up some coleslaw and baked potatoes.  Either way, we know you’ll break this recipe out whenever you need to impress a carnivore.

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