Description
Honey Garlic Ribs are tender, slow-baked pork baby back ribs coated in a flavorful honey garlic sauce with a perfect balance of sweet and savory. Slow-cooked until fork-tender and then caramelized under a broiler for a sticky, delicious finish, these ribs make a perfect main dish for gatherings or a comforting family dinner.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs
- Salt and pepper, to taste
Honey Garlic Sauce
- 1/2 cup honey
- 1/3 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Preheat and Prepare Ribs: Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs, then rinse them and pat dry with paper towels to prepare them for seasoning.
- Season Ribs and Bake: Place the ribs on a foil-lined baking tray, seasoning both sides generously with salt and pepper. Cover the ribs with another piece of foil to keep them moist during baking.
- Slow Bake Ribs: Bake the ribs in the preheated oven for 2.5 to 3 hours until they are tender enough to easily be pierced with a fork.
- Prepare Honey Garlic Sauce: While the ribs bake, combine honey, soy sauce, minced garlic, grated ginger (if using), rice vinegar, and sesame oil in a saucepan. Bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Mix the cornstarch and water in a small bowl to form a slurry, then stir it into the simmering sauce. Continue to simmer until the sauce thickens to a glossy consistency.
- Apply Sauce and Broil: Remove the ribs from the oven and uncover them. Brush the ribs generously with the prepared honey garlic sauce. Increase the oven temperature to 425°F (220°C) or set to broil and cook the ribs for an additional 10-12 minutes until the sauce caramelizes beautifully.
- Final Glaze and Garnish: Brush the ribs again with extra sauce for added flavor and glaze. Sprinkle chopped green onions and sesame seeds over the ribs for a fresh and nutty finish.
- Serve: Allow ribs to rest slightly before slicing and serving to enjoy the perfect balance of sweet, savory, and tender meat.
Notes
- Removing the membrane from the ribs helps them become more tender and allows the sauce to penetrate better.
- For extra smoky flavor, you can finish the ribs on a grill instead of using the broiler.
- If you prefer a spicier sauce, add a dash of chili flakes or Sriracha when making the sauce.
- Make sure not to overcook the sauce when thickening with cornstarch to avoid lumps.
- Leftover ribs reheat well and make great sandwiches or tacos.
