Description

These Honey Garlic Ribs are tender, flavorful, and glazed with a sticky, sweet-savory sauce made from honey, garlic, soy sauce, and spices. Slow-baked until melt-in-your-mouth soft and finished under the broiler for a perfect caramelized crust, this recipe delivers delicious, crowd-pleasing ribs that are perfect for any occasion.

Ingredients

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)

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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 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 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.
Finish Under Broiler: 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 the ribs is key to achieving tender meat.
Marinating overnight enhances the flavor absorption and tenderness.
Adjust chili flakes according to your heat preference or omit for no spice.
Using foil during baking helps keep the ribs moist and tender.
Broiling at the end caramelizes the glaze, giving an irresistible sticky finish.
Leftover sauce can be heated and used as a dip or additional glaze.