These sticky glazed pork ribs are the kind of dish that turns a regular dinner into a celebration. Glazed with a rich, glossy sauce that clings to every curve of the rib, they strike the perfect balance between sweet and savory. The caramelized exterior hints at honey or brown sugar, while the depth of flavor suggests soy sauce, garlic, and a whisper of spice. Each bite is tender, juicy, and packed with umami—making them ideal for family gatherings, weekend indulgence, or impressing guests at a casual barbecue.
The ribs are first marinated to infuse flavor deep into the meat, then slow-cooked or baked until fall-off-the-bone tender. A final glaze and broil give them that signature sticky finish. Whether served with rice, roasted vegetables, or eaten straight from the pan with fingers and joy, this recipe is comfort food at its finest.
INGREDIENTS:
- 1.5 kg pork ribs (baby back or spare ribs)
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp tomato ketchup
- 1 tsp chili flakes (optional, for heat)
- 1 tbsp minced garlic
- 1 tsp grated ginger
- ½ tsp black pepper
- 1 tsp sesame oil (optional, for aroma)
- Salt to taste
- Spring onions and sesame seeds for garnish (optional)
INSTRUCTIONS:
- Prepare the Ribs:
- Rinse the pork ribs and pat dry with paper towels.
- If needed, remove the thin membrane from the back of the ribs for better texture.
- Cut into manageable sections if your pan or oven tray is small.
- Make the Marinade:
- In a bowl, combine soy sauce, oyster sauce, honey, vinegar, ketchup, garlic, ginger, chili flakes, black pepper, and sesame oil.
- Taste and adjust salt or sweetness as needed. The marinade should be bold and slightly sweet.
- Marinate the Ribs:
- Place the ribs in a large dish or zip-top bag and pour the marinade over them.
- Massage the marinade into the meat, ensuring every piece is coated.
- Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
- Bake the Ribs:
- Preheat your oven to 160°C (320°F).
- Arrange the ribs in a baking dish, meat side up, and pour any leftover marinade over them.
- Cover tightly with foil and bake for 2 to 2.5 hours, until the ribs are tender and cooked through.
- Glaze and Broil:
- Remove the foil and spoon some of the pan juices over the ribs.
- Increase oven temperature to 220°C (430°F) or switch to broil/grill mode.
- Bake uncovered for 10–15 minutes, basting once or twice, until the glaze is sticky and caramelized.
- Watch closely to avoid burning—you’re aiming for glossy, golden edges.
- Serve:
- Let the ribs rest for 5 minutes before serving.
- Garnish with chopped spring onions and sesame seeds if desired.
- Serve hot with steamed rice, mashed potatoes, or a crisp salad.
Narrative & Tips (to reach 500+ words): This recipe is all about layering flavor and texture. The marinade acts as both a flavor bath and a glaze, meaning every step builds toward that final sticky perfection. The slow baking ensures the meat becomes tender without drying out, while the final broil adds that irresistible caramelized finish.
You can adapt the glaze to suit your taste—add more honey for sweetness, a splash of orange juice for citrus brightness, or a dash of smoked paprika for depth. For a more intense smoky flavor, finish the ribs on a charcoal grill instead of broiling.
If you’re short on time, you can pressure cook the ribs for 25 minutes before glazing and broiling. But the oven method yields a richer, more developed flavor.
These ribs are a crowd-pleaser. They disappear fast, so consider doubling the batch if you’re feeding a group. Leftovers (if any!) reheat beautifully and can be shredded into sandwiches or tacos.
This dish also carries emotional weight—it’s the kind of food that brings people together. Whether it’s your husband guarding the last rib for a special occasion or your daughter proudly plating them for guests, these ribs become part of the story. They’re not just delicious—they’re memorable.