Description
These Honey Garlic Ribs are tender, flavorful, and coated in a sticky, sweet, and savory glaze made from honey, garlic, soy sauce, and spices. Slow-baked to perfection and finished under the broiler for a caramelized finish, these ribs make a perfect comfort meal with a beautiful balance of sweet, salty, and mild heat.
Ingredients
Scale
Ribs
- 2 to 3 lbs Baby back or spare pork ribs
Honey Garlic Sauce
- 1/3 cup Honey
- 4 to 5 Garlic cloves, freshly minced
- 1/4 cup Soy sauce
- 1 tablespoon Fresh grated ginger or 1 teaspoon ground ginger
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar or apple cider vinegar
- 1/4 teaspoon Black pepper, freshly ground
- 1/2 teaspoon Chili flakes (optional for mild heat)
- 1 tablespoon Olive oil or sesame oil (for sautéing or enhancing flavor)
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs to ensure tenderness. Rinse the ribs under cold water and pat them dry thoroughly with paper towels to help the marinade adhere better and improve flavor absorption.
- Make the Sauce: In a bowl, whisk together honey, minced garlic, soy sauce, grated ginger, brown sugar, vinegar, black pepper, and optional chili flakes until smooth and well combined to create a balanced, sticky glaze.
- Marinate: Place the ribs in a large zip-lock bag or a shallow dish. Pour the honey garlic sauce over the ribs, seal or cover, and refrigerate for at least 2 hours, ideally overnight, to let the flavors infuse deeply.
- Slow Bake: Preheat the oven to 300°F (150°C). Line a baking tray with foil and place the ribs on it. Cover the ribs tightly with foil and bake for 2 to 2.5 hours. During the last 30 minutes of cooking, brush additional sauce over the ribs and uncover to let the glaze thicken and caramelize beautifully.
- Finish and Serve: After cooking, let the ribs rest for a few minutes. For an extra sticky and glossy finish, brush reserved sauce and broil or grill the ribs for 3–5 minutes until bubbling and caramelized. Serve warm with your preferred garnishes and sides.
Notes
- Removing the membrane from ribs is key for tender meat and better absorption of the marinade.
- Marinate ribs overnight if possible for maximum flavor.
- You can substitute rice vinegar with apple cider vinegar based on availability.
- Adjust chili flakes to control the spiciness of the glaze.
- Use foil-lined baking trays for easy cleanup.
- Broiling at the end creates a beautiful caramelized crust—watch closely to avoid burning.
