Description
These Sticky Honey Garlic Ribs are fall-off-the-bone tender, glazed in a glossy sweet-savory sauce made from honey, garlic, soy, and a splash of vinegar for balance. Slow-cooked until succulent and finished under high heat for caramelization, they’re the kind of ribs that make everyone ask for seconds. Perfect for weeknights, parties, or comfort-food cravings.
Ingredients
For the Ribs
3–4 lbs (1.3–1.8 kg) pork spare ribs or baby back ribs
1 tbsp salt
1 tsp black pepper
1 tbsp smoked paprika (optional)
1 tsp garlic powder
Honey Garlic Sauce
½ cup honey
¼ cup soy sauce
6 cloves garlic, minced
2 tbsp apple cider vinegar or rice vinegar
2 tbsp brown sugar
1 tbsp ketchup (adds color and helps glaze)
½ tsp chili flakes (optional for heat)
1 tbsp cornstarch + 1 tbsp water (slurry)
Instructions
1. Prep the Ribs
Remove the membrane from the back of the ribs (for tenderness).
Pat dry and season both sides with salt, pepper, paprika, and garlic powder.
2. Cook the Ribs
Oven Method (recommended):
Preheat oven to 300°F (150°C).
Place ribs on a foil-lined baking sheet and cover tightly with foil.
Bake 2.5–3 hours until tender.
Slow Cooker Method:
Place seasoned ribs in slow cooker.
Pour ⅓ of the sauce over ribs.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Make the Sticky Honey Garlic Glaze
In a saucepan, whisk together honey, soy sauce, garlic, vinegar, brown sugar, ketchup, and chili flakes.
Simmer 3–4 minutes.
Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.
4. Glaze & Caramelize
Brush cooked ribs generously with the honey garlic glaze.
Broil 3–5 minutes or grill on high until edges caramelize and become sticky.
Brush with more glaze before serving.
Servings
Serves 4–6 people
Nutritional Information (per serving, approx.)
Calories: 580
Protein: 35g
Fat: 32g
Carbohydrates: 42g
Sugar: 35g
Sodium: 880mg
(Will vary depending on cut of ribs and sauce thickness.)
Benefits
High in protein for muscle repair and energy
Honey + garlic combination provides natural antioxidants
Slow cooking keeps ribs tender while reducing need for added fats
Comfort-food satisfaction with homemade ingredients (no bottled sauce needed)
Recipe Notes
Baby back ribs cook faster than spare ribs and are naturally more tender.
For extra garlic flavor, add 1–2 additional minced cloves to the glaze.
If the sauce becomes too thick, whisk in 1–2 tbsp water.
Want more heat? Add sriracha or increase chili flakes.
Tips for Best Results
Always remove the membrane on the back of the ribs for tenderness.
Cook low and slow—rushing ribs leads to toughness.
Glaze twice: once before broiling and once after.
Line the pan with foil to make cleanup easier (the glaze gets very sticky).
Let ribs rest 5–10 minutes before cutting to keep juices inside.
Frequently Asked Questions (Q&A)
Q1: Can I make these ribs ahead of time?
Yes! Cook the ribs fully, refrigerate up to 2 days, then glaze and broil before serving.
Q2: Can I use chicken or beef instead?
Absolutely. The honey garlic glaze works beautifully on chicken thighs, wings, or short ribs. Adjust cooking time accordingly.
Q3: Can I make these ribs less sweet?
Use ¼ cup honey instead of ½ cup and increase soy sauce by 1–2 tablespoons.
Q4: Can I cook ribs from frozen?
Yes, in a slow cooker you can—just add 1 additional hour. Oven method is better after thawing.
Q5: How do I know the ribs are done?
The meat should pull back from the bones and be easily pierced with a fork.