Ingredients
- 2 lbs (about 1 kg) pork ribs (baby back or spare ribs)
- Salt and pepper to taste
- 1 tbsp olive oil (for searing)
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp apple cider vinegar or rice vinegar
- 1 tbsp ketchup (optional for color and richness)
- 1 tsp chili flakes (optional, for a spicy kick)
- 1 tsp cornstarch + 1 tbsp water (for thickening, optional)
- Green onions and sesame seeds (for garnish)
Instructions
- Prep the Ribs:
- Remove the silver skin from the back of the ribs.
- Season both sides with salt and pepper.
- Cook the Ribs:
- Option 1: Oven-Baked
- Preheat oven to 300°F (150°C).
- Place ribs on a foil-lined baking sheet, cover with foil, and bake for 2.5 to 3 hours until tender.
- Option 2: Pressure Cooker/Instant Pot
- Place ribs in the pot with 1 cup water or broth. Cook on high pressure for 25 minutes, then natural release.
- Option 1: Oven-Baked
- Make the Sauce:
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add honey, soy sauce, vinegar, ketchup (if using), and chili flakes. Stir and bring to a simmer.
- Optional: Mix cornstarch and water, add to sauce, and simmer until thickened.
- Glaze the Ribs:
- Once ribs are tender, brush or toss them with the honey garlic sauce.
- For extra caramelization, broil them in the oven for 5-7 minutes or grill briefly until sticky and charred in spots.
- Garnish & Serve:
- Sprinkle with chopped green onions and sesame seeds.
- Serve hot with rice, noodles, or a fresh salad.
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