Ingredients
- 2 to 3 pounds pork ribs (baby back or spare ribs)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (optional, for searing)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon ground ginger (optional)
- 1 teaspoon chili flakes (optional, for heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening, 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 tenderness. Pat dry, then season both sides generously with salt and black pepper.
- Optional sear: For extra flavor, heat olive oil in a large skillet over medium-high heat and sear the ribs for 2–3 minutes per side until browned.
- Make the sauce: In a bowl, whisk together honey, soy sauce, ketchup, brown sugar, minced garlic, vinegar, ginger, and chili flakes (if using).
- Bake method:
- Preheat oven to 300°F (150°C).
- Place the ribs meat-side up in a baking dish or foil-lined tray. Pour half of the sauce over the ribs, cover tightly with foil.
- Bake for 2.5 to 3 hours, or until tender.
- Finish: Remove foil, brush ribs with remaining sauce. Raise oven temp to 400°F (200°C) and bake uncovered for another 15–20 minutes, basting once or twice, until sticky and caramelized.
- Optional thick glaze: While ribs finish, pour leftover sauce into a small saucepan. Bring to a simmer, stir in cornstarch slurry, and cook until thickened. Brush over ribs before serving.
- Serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy these finger-licking sticky honey garlic ribs!
If you’d like, I can also help you adapt this for a slow cooker or grill version — just ask!