Description
Deliciously tender honey garlic ribs made with a flavorful homemade glaze of honey, garlic, soy sauce, and ginger. Slow-baked to perfection and finished under the broiler for a sticky, caramelized finish, these ribs are perfect for a comforting dinner or special occasion.
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 and pat them dry thoroughly with paper towels to help the marinade adhere better and improve flavor absorption.
- Make the Honey Garlic 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 the Ribs: 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.
- Cook 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 of cooking, brush additional sauce over the ribs and uncover to let the glaze thicken and caramelize beautifully.
- Final Touch 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 is crucial for tender ribs.
- Marinating overnight deepens the flavor but 2 hours is the minimum.
- Be careful when broiling to avoid burning the glaze.
- Use a rack on the baking tray if you want the ribs to cook more evenly without sitting in juices.
- Optional chili flakes add mild heat; omit if preferred milder ribs.
