Description
These Honey Garlic Ribs are tender, flavorful, and richly glazed with a sticky honey garlic sauce. Perfectly slow-baked and finished under the broiler for a caramelized, glossy finish, this dish marries sweet, savory, and mild spicy notes, creating a deliciously mouthwatering experience ideal for a comforting dinner.
Ingredients
Scale
For the Ribs
- 2 to 3 lbs Baby back or spare pork ribs
For the 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 Honey Garlic Sauce: In a bowl, whisk together the honey, minced garlic, soy sauce, grated ginger, brown sugar, vinegar, black pepper, and optional chili flakes until smooth and well combined, creating a balanced and sticky glaze.
- Marinate the Ribs: Place the ribs in a large zip-lock bag or shallow dish. Pour the honey garlic sauce over the ribs, seal or cover tightly, 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 ribs with foil and bake for 2 to 2.5 hours until tender. During the last 30 minutes of cooking, brush additional sauce over the ribs and uncover the foil 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 the reserved sauce on the ribs and broil or grill for 3–5 minutes until bubbling and caramelized. Serve warm with your preferred garnishes and sides.
Notes
- Removing the membrane from ribs is crucial for tenderness and better marinade absorption.
- Marinating overnight enhances the flavor penetration of the ribs.
- Broiling at the end helps to caramelize the glaze for an appealing texture and taste.
- Adjust chili flakes to taste or omit for no heat.
- Serve ribs with sides like coleslaw, steamed vegetables, or rice for a complete meal.
