Description

These Honey Garlic Ribs offer a perfect balance of sweet and savory flavors with a hint of spice. Tender pork ribs are marinated in a sticky honey garlic sauce made from fresh garlic, ginger, soy sauce, and brown sugar, then slow-baked to juicy perfection. Finished with a caramelized glaze, this recipe is ideal for a comforting meal that impresses with minimal effort.

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)

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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. This helps the marinade adhere better and enhances 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. This mixture forms a balanced and sticky glaze that complements the meat beautifully.
Marinate the Ribs: Place the ribs in a large zip-lock bag or a shallow dish. Pour the prepared honey garlic sauce over the ribs, making sure they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to infuse deeply into the meat.
Cook the Ribs: Preheat the oven to 300°F (150°C). Line a baking tray with aluminum foil and place the marinated ribs on it. Cover the ribs tightly with foil and bake for 2 to 2.5 hours. During the last 30 minutes, brush additional sauce over the ribs and uncover them to let the glaze thicken and caramelize for a beautiful finish.
Final Touch and Serve: After baking, let the ribs rest for a few minutes to redistribute juices. For an extra sticky, glossy finish, brush reserved sauce on the ribs and broil or grill for 3–5 minutes until bubbling and caramelized. Serve warm with your favorite sides.

Notes

Removing the membrane from the ribs ensures they are more tender and allows better flavor absorption.
Marinating overnight significantly improves the depth of flavor, but at least 2 hours is sufficient for decent taste.
Use foil to keep ribs moist during baking and uncovering toward the end helps achieve a caramelized glaze.
Broiling or grilling in the final step adds a deliciously sticky and slightly charred finish but can be skipped if desired.
Adjust chili flakes according to your preferred level of spice.