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 at a low temperature to ensure juicy meat that falls off the bone, then finished under the broiler for a caramelized, irresistible crust. Perfect as a crowd-pleasing main dish ideal for family dinners or special occasions.
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 thoroughly and pat them dry 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, creating a balanced sticky glaze.
- Marinate the Ribs: Place the ribs in a large zip-lock bag or shallow dish. Pour the honey garlic sauce over them, seal or cover, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse deeply.
- Slow Bake the Ribs: Preheat the oven to 300°F (150°C). Line a baking tray with foil and place the ribs on it. Cover the ribs with foil and bake for 2 to 2.5 hours. During the last 30 minutes, brush additional sauce on the ribs and uncover them to let the glaze thicken and caramelize.
- Finish and Serve: Let the ribs rest for a few minutes after cooking. For a glossy finish, brush on the reserved sauce and broil or grill the ribs for 3 to 5 minutes until bubbling and caramelized. Serve warm with your favorite garnishes and sides.
Notes
- Removing the membrane improves tenderness and flavor absorption.
- Marinating overnight gives the best flavor penetration.
- Use a low and slow baking method to ensure juicy, tender ribs.
- Broiling at the end adds a beautiful caramelized crust.
- Adjust chili flakes according to your preferred spice level.
- Reserve some sauce before marinating to use for finishing the ribs.
- If you prefer, you can substitute rice vinegar with apple cider vinegar.
