Sticky Honey Garlic BBQ Ribs Recipe

Sticky Honey Garlic BBQ Ribs Recipe

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This recipe is for “Sticky Honey Garlic BBQ Ribs,” a mouth-watering dish featuring tender, fall-off-the-bone ribs generously coated in a glistening, savory-sweet honey garlic barbecue sauce. The image displays a close-up of numerous individual rib segments, arranged in a deep, possibly oval, baking dish or serving bowl. Each piece of rib is richly caramelized and covered in a thick, glossy glaze, indicating a sticky and flavorful exterior. The visible bones suggest these are spare ribs or pork ribs, known for their succulent meat when cooked properly. This recipe aims to achieve that perfect balance of tender meat and a robust, sweet, and garlicky BBQ flavor, making it an ideal choice for gatherings, barbecues, or a comforting family meal. The “Sticky Honey Garlic BBQ Ribs” are a testament to the fact that slow cooking combined with a delicious glaze can transform a simple cut of meat into an irresistible feast.

Ingredients:

For the Ribs:

  • 2-3 racks (approximately 4-6 lbs) pork spare ribs or baby back ribs
  • 2 tablespoons yellow mustard (for coating ribs, helps rub stick)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for a little heat)

For the Honey Garlic BBQ Sauce:

  • 1 cup (240ml) ketchup
  • ½ cup (160g) honey
  • ½ cup (120ml) apple cider vinegar
  • ¼ cup (60ml) soy sauce (low sodium preferred)
  • 4-6 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon fresh ginger, grated (optional, for extra flavor depth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (for continuity of flavor)
  • ½ teaspoon red pepper flakes (adjust to desired spice level)
  • Optional: 1-2 tablespoons Sriracha or your favorite hot sauce for more heat.

Equipment:

  • Large baking sheet(s) with wire rack (optional, but good for even cooking)
  • Aluminum foil
  • Large mixing bowls (for sauce)
  • Whisk
  • Small saucepan
  • Basting brush
  • Tongs
  • Meat thermometer (optional, but recommended for doneness)
  • Serving platter or bowl

Instructions:

Part 1: Prepare the Ribs

  1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with heavy-duty aluminum foil for easy cleanup. If you have one, place a wire rack on top of the foil-lined baking sheet. This allows for better air circulation and prevents the ribs from sitting in rendered fat.
  2. Prepare the Ribs: Remove the membrane from the back of each rack of ribs. This is a thin, silver-skin-like layer that can become tough when cooked. To do this, use a knife to lift a corner of the membrane, then grip it with a paper towel and pull it off. Trim any excess fat from the ribs. Cut the full racks into smaller, manageable portions, typically 2-3 bone segments.
  3. Apply Mustard and Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create your dry rub. Spread a thin layer of yellow mustard over all sides of the rib segments. The mustard acts as a binder for the dry rub and doesn’t impart a strong mustard flavor to the finished ribs. Generously sprinkle and rub the dry rub mixture onto all sides of the mustard-coated ribs, ensuring they are thoroughly seasoned.
  4. Wrap the Ribs: Arrange the seasoned rib segments on the prepared baking sheet (on the wire rack if using). Tightly wrap the ribs in aluminum foil. Ensure there are no gaps for steam to escape. This steaming process is crucial for tenderizing the ribs in the oven.

Part 2: Slow Bake for Tenderness

  1. First Bake: Place the foil-wrapped ribs in the preheated oven. Bake for 2 ½ to 3 hours. The exact time will depend on the thickness of your ribs. You’re looking for the meat to be very tender, almost falling off the bone, but still holding its shape. A good indicator is when the meat starts to pull back from the ends of the bones.
  2. Prepare Sauce During Baking: While the ribs are baking, prepare your Honey Garlic BBQ Sauce. In a medium saucepan, combine the ketchup, honey, apple cider vinegar, soy sauce, minced garlic, grated ginger (if using), Worcestershire sauce, smoked paprika, and red pepper flakes. Whisk well to combine all ingredients. Bring the sauce to a simmer over medium heat, then reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Remove from heat and set aside.

Part 3: Glaze and Finish

  1. Unwrap and Increase Heat: Once the ribs are tender, carefully remove them from the oven. Increase the oven temperature to 400°F (200°C) or preheat your broiler. Carefully unwrap the foil from the ribs, being cautious of the hot steam. Discard any accumulated liquid in the foil.
  2. Baste with Sauce: Place the tender ribs directly on the wire rack (if using) or back onto the foil-lined baking sheet. Generously brush the Honey Garlic BBQ Sauce over all sides of the ribs. You’ll want a good, thick coating to achieve that “sticky” quality.
  3. Second Bake/Broil:
    • Baking Method: Return the ribs to the 400°F (200°C) oven and bake for another 15-20 minutes, basting with more sauce every 5-7 minutes, until the sauce is caramelized, sticky, and glossy.
    • Broiling Method (for extra char): If you prefer a bit of char and a quicker finish, you can broil the ribs. Place the ribs under the broiler for 3-5 minutes, keeping a very close eye on them to prevent burning, as the honey will caramelize quickly. Baste with more sauce as needed.
  4. Rest and Serve: Once the ribs are beautifully glazed and sticky, remove them from the oven. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
  5. Garnish (Optional): You can garnish with chopped fresh parsley or sesame seeds for an extra touch before serving.
  6. Serve Warm: Serve the Sticky Honey Garlic BBQ Ribs warm.

Tips for Success:

  • Rib Selection: Baby back ribs are meatier and cook a bit faster, while spare ribs have more fat and can be incredibly flavorful when slow-cooked. Choose based on your preference.
  • Membrane Removal is Key: Don’t skip removing the membrane. It makes a significant difference in the tenderness of the ribs.
  • Tenderizing: The long, slow bake in foil is crucial for tenderizing the ribs. If you have time, you can even marinate the ribs with the dry rub overnight in the refrigerator for deeper flavor penetration.
  • Sauce Consistency: If your BBQ sauce is too thick, you can thin it with a little apple juice or water. If it’s too thin, simmer it for a bit longer until it reduces to your desired consistency.
  • Flavor Boost: For an even richer flavor, you can add a splash of liquid smoke to your BBQ sauce, or even a bit of bourbon if you like.
  • Grilling Option: After the initial slow bake in the oven, you can also finish these ribs on a grill (gas or charcoal) over medium heat, basting frequently with the sauce, until they are beautifully caramelized and sticky. This will add a nice smoky char.
  • Don’t Rush the Caramelization: The final glazing step is important for developing the “sticky” and “honey garlic” flavors and achieving that appealing golden-brown appearance.
  • Sauce Reserves: Always have a little extra sauce on hand for serving, or for those who like their ribs extra saucy.
  • Meal Type: This recipe is for a savory main course, which can be enjoyed as a barbecue staple or a comforting meal. It is not a dessert, unlike the Super Moist Chocolate Truffle Cake, Irresistible Chocolate Mousse Cake with a Smile, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, or Peach Cobbler. It is in the same category of main courses as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, or a simple loaf of bread.
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