Fall-off-the-bone tender pork ribs glazed in a sweet, garlicky sauce and broiled to caramelized perfection—this easy oven-baked recipe is pure finger-licking magic.
📋 Recipe Card
👨🍳 Servings: 4–6
⏱ Prep Time: 10 minutes
🔥 Cook Time: 2.5 hours + 5 minutes broil
🕒 Total Time: ~2 hours 45 minutes
🏷️ Tags: Oven-Baked, Crowd-Pleaser, Sweet & Savory
🍽 Dietary Info: Dairy-Free | Nut-Free
🛒 Ingredients Checklist
Main Ingredients:
Pork ribs (bone-in)
Salt & black pepper
Honey
Soy sauce
Garlic (freshly minced)
Rice vinegar or apple cider vinegar
Ginger (optional but recommended)
👩🍳 Instructions
Bake the Ribs
Preheat oven to 300°F (150°C).
Season ribs with salt and pepper. Place in a baking dish, cover tightly with foil, and bake for 2–2½ hours, until tender.
Make the Honey Garlic Sauce
In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, vinegar, and grated ginger.
Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
Glaze and Broil
Remove ribs from the oven and discard foil.
Brush generously with the honey garlic sauce.
Broil for 3–5 minutes, watching closely, until the glaze is bubbling and caramelized. Optionally, brush with more sauce during broiling.
Slice and Serve
Let the ribs rest for a few minutes. Slice between bones and serve warm with extra sauce on the side.
💡 Notes & Tips
Line your baking dish with foil for easy cleanup.
Ginger adds a warm, spicy depth—don’t skip it if you have it!
Use reduced-sodium soy sauce to balance the sweetness if you prefer.
These ribs are even better the next day!
🐷 Why You’ll Love These Sticky Ribs
These ribs are everything: fall-apart tender, glazed in a glossy, garlicky sauce, and so sticky you’ll need extra napkins. Whether it’s for a weekend family dinner or a casual cookout alternative, they satisfy every sweet-savory craving. Best part? They’re oven-baked and broiler-finished—no grill required.
📸 Step-by-Step Cooking Guide
1. Low and Slow Bake
Ribs bake gently for 2+ hours under foil—this traps moisture and ensures they’re fork-tender.
Tip: Place ribs bone-side down in the dish to keep the meat juicy.
2. Whip Up the Sauce
Simmer honey, soy sauce, garlic, vinegar, and ginger until just thick enough to coat a spoon.
Quick Tip: Don’t overcook—sugar in honey can burn quickly. Aim for a syrupy consistency.
3. Brush & Broil
Once tender, slather those ribs with sauce and broil just until bubbling and golden brown.
Watch Closely: The broiler works fast—don’t walk away!
🧂 Ingredient Insights & Substitutions
Pork Ribs:
Baby back ribs or spare ribs both work. Adjust bake time if your ribs are meatier or thicker.
Honey:
Provides sweetness and helps caramelize. Substitute with maple syrup or agave if needed.
Soy Sauce:
For gluten-free, use tamari or coconut aminos.
Garlic:
Use fresh for best flavor. Pre-minced jarred garlic will work in a pinch.
Vinegar:
Rice vinegar adds subtle tang, but apple cider vinegar works just as well.
Ginger (Optional):
Adds a warm, aromatic bite. Use fresh or ground (use ¼ tsp ground as a swap).
🔄 Variations & Serving Ideas
Spicy Kick:
Add ½–1 tsp chili flakes or a splash of sriracha to the sauce.
Asian-Inspired Twist:
Sprinkle with sesame seeds and sliced scallions before serving.
Serve With:
Steamed jasmine rice or coconut rice
Roasted or stir-fried veggies
Pickled cucumbers or slaw for a tangy contrast
Make It a Meal:
Pair with crispy spring rolls, edamame, or grilled pineapple for a tropical flair.
🧊 Storage, Reheating & Make-Ahead Tips
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Warm ribs in a 300°F oven, covered with foil, for about 15–20 minutes.
Brush with reserved sauce or add a splash of water to keep moist.
Freezer Friendly:
Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Make-Ahead:
You can bake the ribs the day before, refrigerate, then glaze and broil right before serving.
🧾 Nutrition (Per Serving – Based on 6 servings)
Calories: ~480 kcal
Protein: ~38g
Fat: ~25g
Carbs: ~22g
Sugar: ~19g
Allergens: Contains soy. Gluten-free if using tamari.
❓ FAQ
Q: Can I grill instead of broil?
A: Absolutely! Just move the ribs to a preheated grill for 3–5 minutes over high heat to caramelize the glaze.
Q: Can I use boneless ribs?
A: Yes, but bone-in ribs tend to be more flavorful and juicy. Adjust cooking time as boneless ribs may cook faster.
Q: What if I don’t have foil?
A: You can use a baking dish with a lid or tightly cover with parchment and a second baking sheet on top.
Q: Can I double the sauce?
A: Yes! It’s great for extra brushing or drizzling over rice or veggies.
💬 These Ribs Are a Keeper
Every time I make these sticky honey garlic ribs, I get requests for the recipe. They’re easy enough for a weeknight but impressive enough for company. Sweet, savory, a little garlicky—basically everything you want in a rib, minus the grill hassle.
📣 Show Off Your Sticky Skills!
Tried this recipe? Tag @YourBlogHandle on Instagram or drop a comment below with your rating and any tasty twists you made. I’d love to see your glazed-up creations!
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