Description
This Honey Garlic Ribs recipe offers tender, flavorful pork ribs glazed with a sticky, sweet, and savory honey garlic sauce. Slow-baked at a low temperature until perfectly tender, then finished under the broiler for a caramelized, glossy finish. Perfect for a comforting main course with an Asian-inspired American twist.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs (about 4 lbs)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Honey Garlic Sauce
- 4 garlic cloves, minced
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- Sliced green onions (optional)
- Sesame seeds (optional)
Instructions
- Preheat and prepare ribs: Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs by slipping a knife under and peeling it off to ensure tenderness. Pat the ribs dry with paper towels, then season both sides generously with salt and black pepper.
- Bake the ribs: Wrap each rack tightly in aluminum foil to trap moisture and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are fork-tender and the meat is pulling away from the bone.
- Make the honey garlic sauce: While the ribs bake, heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in honey, soy sauce, ketchup, vinegar, brown sugar, ground ginger, and crushed red pepper flakes (if using). Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Broil the ribs with sauce: Once baked, carefully remove the ribs from the foil and place them on a clean baking sheet lined with foil or parchment paper. Generously brush the honey garlic sauce all over the ribs. Set your oven broiler to high and broil the ribs for 3 to 5 minutes, watching very closely to prevent burning, until the sauce is caramelized and sticky.
- Serve and garnish: Remove the ribs from the oven and let them rest for a few minutes to lock in juices. Slice the racks into individual ribs and garnish with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- For deeper flavor, marinate the ribs in the honey garlic sauce for a few hours or overnight before baking.
- This recipe adapts well to the grill—cook ribs low and slow, then baste with sauce over direct heat to finish and caramelize.
- Use tamari or gluten-free soy sauce to make the recipe gluten-free.
- Watch the ribs closely during broiling to prevent the sauce from burning.
