Sticky Honey Garlic Ribs

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🍖 Sticky Honey Garlic Ribs

Description

These Sticky Honey Garlic Ribs are fall-off-the-bone tender, coated in a glossy, sweet-savory glaze with bold garlic flavor and a hint of soy sauce umami. Slow-baked until juicy, then caramelized to perfection, they’re finger-licking good and perfect for family dinners, game nights, or weekend indulgence.

🧾 Ingredients

For the Ribs

  • 2 lbs (900 g) pork ribs (baby back or spare ribs)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • ½ tsp chili flakes (optional)

For the Honey Garlic Sauce

  • ½ cup honey

  • ¼ cup soy sauce (low sodium preferred)

  • 6 cloves garlic, minced

  • 2 tbsp ketchup

  • 2 tbsp rice vinegar or apple cider vinegar

  • 1 tbsp brown sugar

  • 1 tsp sesame oil

  • 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

👩‍🍳 Instructions

  1. Prep the Ribs

    • Preheat oven to 325°F (165°C).

    • Remove the membrane from the back of the ribs.

    • Season ribs evenly with salt, pepper, paprika, and chili flakes.

  2. Bake Low & Slow

    • Place ribs on a foil-lined baking tray.

    • Cover tightly with foil and bake for 2 to 2½ hours, until tender.

  3. Make the Sauce

    • In a saucepan over medium heat, combine honey, soy sauce, garlic, ketchup, vinegar, brown sugar, and sesame oil.

    • Simmer for 5–7 minutes, stirring frequently.

    • Add cornstarch slurry if you want a thicker glaze. Cook until glossy.

  4. Glaze & Caramelize

    • Remove ribs from oven and increase temperature to 425°F (220°C).

    • Brush ribs generously with sauce.

    • Return to oven uncovered for 10–15 minutes, flipping once and basting again.

  5. Serve

    • Let ribs rest for 5 minutes.

    • Garnish with sesame seeds or chopped green onions if desired.

📝 Recipe Notes

  • Baby back ribs cook faster and are leaner; spare ribs are meatier and richer.

  • Removing the membrane ensures better tenderness and flavor absorption.

  • Sauce thickens as it cools—don’t overreduce.

🔥 Tips for Best Results

  • Extra sticky finish: Broil for 2–3 minutes at the end (watch closely).

  • Grill option: Finish ribs on a hot grill for smoky char.

  • Spicy kick: Add sriracha or chili paste to the sauce.

  • Make ahead: Ribs can be baked a day ahead and glazed just before serving.

🍽️ Servings

  • Serves: 4 people

  • Serving size: ~½ rack per person

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 520 kcal

  • Protein: 32 g

  • Fat: 28 g

  • Carbohydrates: 38 g

  • Sugar: 30 g

  • Sodium: 780 mg

(Values vary based on rib cut and sauce thickness.)

💪 Benefits

  • High protein for muscle repair and satiety

  • Garlic supports immunity and heart health

  • Honey provides natural sweetness and antioxidants

  • More satisfying and controllable than store-bought ribs

❓ Q & A

Q: Can I use beef ribs instead of pork?
A: Yes! Increase cooking time by 30–45 minutes since beef ribs are tougher.

Q: Can I make this in a slow cooker?
A: Absolutely. Cook ribs on LOW for 6–7 hours, then glaze and broil.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days.

Q: Can I freeze the ribs?
A: Yes—freeze cooked ribs (without garnish) for up to 2 months.

Q: Is this recipe kid-friendly?
A: Yes! Just skip the chili flakes for a milder version.

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