Ingredients
- 2–3 pounds pork ribs (baby back or spare ribs)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil (optional)
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional, for heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry, optional for thicker sauce)
- Sliced green onions & sesame seeds, for garnish (optional)
Instructions
- Prepare the ribs: Remove the thin membrane from the back of the ribs for tenderness. Cut into sections if needed.
- Pre-cook: Preheat oven to 300°F (150°C). Place ribs on a lined baking tray, cover tightly with foil, and bake for about 2–2.5 hours until tender.
- Make the sauce: In a saucepan over medium heat, combine honey, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, sesame oil, black pepper, and chili flakes. Stir until the sugar dissolves and sauce thickens slightly (5–7 minutes). If you like it thicker, stir in the cornstarch slurry and cook another 2–3 minutes until glossy.
- Glaze and broil: Remove ribs from the oven, discard foil, brush generously with sauce. Broil on high for 3–5 minutes per side, brushing with more sauce and turning once until caramelized and sticky.
- Serve: Let rest a few minutes, garnish with sliced green onions and sesame seeds if desired. Serve with extra sauce on the side.
If you’d like, I can help you adjust this for an air fryer, grill, or slow cooker too — just say the word!