Sticky Honey Garlic Ribs are the ultimate finger-licking indulgence—slow-cooked until fall-off-the-bone tender, then glazed with a sweet, garlicky sauce that caramelizes into a sticky masterpiece. These ribs are perfect for backyard gatherings, game day feasts, or cozy weekend dinners. The magic lies in the balance of flavors: honey for sweetness, soy sauce for umami, garlic for punch, and a hint of spice to keep things interesting. Whether you bake them low and slow or finish them on the grill, these ribs are guaranteed to steal the spotlight.
Ingredients
For the Ribs:
- 2–3 lbs pork ribs (baby back or St. Louis style)
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Marinade & Glaze:
- ½ cup honey
- ¼ cup soy sauce (low sodium preferred)
- 6 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp olive oil
🔥 Instructions
1. Prep the Ribs
Start by removing the thin membrane from the back of the ribs. This helps the flavors penetrate and ensures a tender bite. Use a butter knife to loosen the membrane, then grip it with a paper towel and pull it off in one piece. Season both sides of the ribs with salt and pepper.
2. Make the Marinade
In a bowl, whisk together the honey, soy sauce, minced garlic, brown sugar, vinegar, ginger, red pepper flakes, and olive oil. This mixture will serve as both the marinade and the glaze.
3. Marinate the Ribs
Place the ribs in a large zip-top bag or shallow dish. Pour in ⅔ of the marinade, reserving the rest for glazing later. Seal and refrigerate for at least 4 hours, preferably overnight. The longer they marinate, the deeper the flavor.
4. Bake Low and Slow
Preheat your oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top. Arrange the ribs meat-side up on the rack and cover tightly with foil. Bake for 2½ to 3 hours, until the ribs are tender and the meat pulls away from the bone easily.
5. Make the Glaze
While the ribs bake, pour the reserved marinade into a small saucepan. Simmer over medium heat for 6–8 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Watch closely—it can foam up quickly!
6. Glaze and Broil
Remove the ribs from the oven and discard the foil. Brush the thickened glaze generously over the ribs. Increase the oven temperature to 425°F (220°C) and return the ribs to the oven, uncovered, for 10–15 minutes. Brush with more glaze halfway through. The sauce should bubble and caramelize into a sticky coating.
7. Rest and Serve
Let the ribs rest for 5–10 minutes before slicing. Cut between the bones into individual portions and serve warm, with extra glaze on the side if desired.
🌟 Tips & Variations
- Grill Finish: For a smoky twist, finish the glazed ribs on a hot grill for 5 minutes per side.
- Spice It Up: Add sriracha or chili paste to the glaze for extra heat.
- Make Ahead: Bake the ribs ahead of time and glaze just before serving.
- Side Pairings: Serve with coleslaw, garlic mashed potatoes, or grilled corn for a complete meal.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat covered in the oven at 300°F.
These ribs are sticky, savory, and sweet in all the right ways—perfect for messy hands and happy hearts. Want to explore more rib variations or sauces that pack a punch? I’ve got plenty more recipes to keep the flavor train rolling.