Sticky Honey Garlic Ribs are the ultimate indulgence—tender, juicy pork ribs slow-cooked until they’re melt-in-your-mouth soft, then glazed in a glossy, sweet-and-savory sauce made with honey, garlic, soy sauce, and a hint of spice. These ribs are baked low and slow to develop deep flavor, then finished under the broiler or on the grill to caramelize the sticky glaze into a finger-licking masterpiece. Whether you’re hosting a backyard barbecue or craving a comforting dinner, these ribs deliver bold flavor and irresistible texture in every bite.
Ingredients:
For the Ribs:
- 2 racks pork baby back ribs (about 4–5 lbs total)
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder (optional, for heat)
For the Honey Garlic Sauce:
- ½ cup honey
- ¼ cup soy sauce (low sodium preferred)
- ¼ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 5 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1 tsp cornstarch + 1 tbsp water (for thickening, optional)
- Red pepper flakes (optional, to taste)
Garnish (Optional):
- Chopped green onions
- Toasted sesame seeds
- Lime wedges
Instructions:
1. Prepare the Ribs
Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of the ribs for better texture and flavor absorption. Pat the ribs dry with paper towels.
In a small bowl, mix the garlic powder, onion powder, paprika, salt, pepper, and chili powder. Rub the spice mixture evenly over both sides of the ribs. Drizzle with olive oil and rub it in to help the spices adhere.
2. Bake Low and Slow
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Bake for 2½ to 3 hours, or until the ribs are tender and the meat pulls away easily from the bone.
3. Make the Honey Garlic Sauce
While the ribs are baking, prepare the sauce. In a saucepan over medium heat, combine the honey, soy sauce, ketchup, brown sugar, vinegar, garlic, and ginger. Bring to a simmer, stirring frequently.
Let the sauce simmer for 5–7 minutes until slightly thickened. If you prefer a thicker glaze, mix the cornstarch and water in a small bowl and stir it into the sauce. Simmer for another 1–2 minutes until glossy and thick. Remove from heat and set aside.
4. Glaze and Broil (or Grill)
Once the ribs are cooked and tender, carefully unwrap them and discard the foil. Transfer the ribs to a clean baking sheet lined with foil or parchment.
Brush the ribs generously with the honey garlic sauce. Turn your oven to broil and place the ribs under the broiler for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes. Alternatively, finish them on a hot grill for 5–7 minutes, basting with more sauce and flipping once for even charring.
5. Rest and Serve
Let the ribs rest for 5 minutes before slicing between the bones. Garnish with chopped green onions, sesame seeds, and a squeeze of lime if desired. Serve with extra sauce on the side for dipping.
Tips for Success:
- Removing the membrane from the ribs ensures tenderness and better flavor absorption.
- For extra flavor, marinate the ribs in the spice rub overnight before baking.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
- If you like it spicy, add sriracha or a dash of hot sauce to the glaze.
Serving Suggestions:
- Pair with creamy coleslaw, garlic mashed potatoes, or grilled corn on the cob.
- Serve with steamed rice or stir-fried vegetables for an Asian-inspired twist.
- Add a crisp, cold beer or sparkling lemonade to balance the richness.
Would you like a slow cooker version, a Korean BBQ twist, or a boneless alternative next? I’d love to help you customize it!