Description
These Honey Garlic Ribs are incredibly tender, sticky, and bursting with sweet and savory flavors. Slow-baked in the oven and finished under the broiler for a caramelized glaze, this recipe is easy to follow and perfect for a delicious main course that impresses every time.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs (about 4 lbs)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Honey Garlic Sauce
- 4 garlic cloves, minced
- 1/2 cup honey
- 1/3 cup soy sauce (use tamari or gluten-free soy sauce for gluten-free option)
- 1/4 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish (optional)
- Sliced 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 carefully, then pat the ribs dry with paper towels. Season both sides of the ribs evenly with salt and black pepper.
- Wrap and Bake Ribs: Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pierced with a fork.
- Make the Honey Garlic Sauce: While the ribs are baking, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the honey, soy sauce, ketchup, vinegar, brown sugar, ground ginger, and crushed red pepper flakes. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Glaze and Broil Ribs: Once the ribs are done baking, carefully remove them from the foil and place on a fresh baking sheet lined with foil or parchment paper. Generously brush the ribs with the prepared honey garlic sauce. Place the ribs under the oven broiler on high for 3 to 5 minutes, watching closely, until the glaze is caramelized and sticky but not burnt.
- Serve and Garnish: Let the ribs rest for a few minutes after broiling. Slice between the bones into individual ribs and garnish with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- For deeper flavor, marinate the ribs in the honey garlic sauce for a few hours or overnight before baking.
- This recipe can also be made on the grill: cook the ribs low and slow over indirect heat, then baste with the sauce and finish over direct heat to caramelize the glaze.
