Ingredients
- 2–3 lbs (about 1–1.5 kg) pork ribs (baby back or spare ribs)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 3 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional)
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp chili flakes (optional, for a bit of heat)
- 1 tbsp cornstarch + 2 tbsp water (for thickening sauce, optional)
- Sliced green onions & sesame seeds for garnish (optional)
Instructions
- Prep the ribs: Remove the thin membrane from the back of the ribs for more tender results. Pat dry and season with salt and pepper.
- Make the sauce: In a bowl, mix honey, soy sauce, ketchup, brown sugar, minced garlic, vinegar, sesame oil (if using), and chili flakes. Stir well.
- Marinate: Place ribs in a large resealable bag or dish, pour half of the sauce over the ribs, and marinate for at least 1 hour (overnight is best). Reserve the other half of the sauce for basting.
- Bake the ribs: Preheat oven to 300°F (150°C). Line a baking sheet with foil and place the ribs meat side up. Cover tightly with foil and bake for 2.5–3 hours until tender.
- Baste & caramelize: Remove foil, brush ribs with reserved sauce, and increase oven temp to 400°F (200°C). Bake uncovered for another 15–20 minutes, basting once or twice, until sticky and caramelized.
- Optional sauce thickening: While ribs finish, simmer remaining sauce in a small pan. Add cornstarch slurry (cornstarch + water) and stir until thickened.
- Serve: Slice ribs, drizzle with extra sauce if desired, and garnish with green onions and sesame seeds. Enjoy!
If you’d like, I can help you adapt this for grilling, slow cooker, or air fryer too — just say so!