Tender, fall-off-the-bone pork ribs coated in a rich, sticky honey garlic glaze. Sweet, savory, and finger-licking good—perfect for any occasion.
Prep Time: 10 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 40 minutes
Servings: 4
Dietary Info: Dairy-Free | Nut-Free
📝 Ingredients Checklist
Pork ribs (baby back or spare ribs)
Honey
Soy sauce
Brown sugar
Garlic (minced)
Apple cider vinegar (optional, for tang)
Black pepper
Sesame oil (optional)
Green onions (for garnish, optional)
Sesame seeds (for garnish, optional)
🔪 Step-by-Step Instructions
Preheat the Oven
Set your oven to 300°F (150°C) and line a baking sheet with foil.
Prep the Ribs
Cut ribs into portions (2–3 ribs per piece) and lightly season with black pepper.
Bake Low and Slow
Arrange ribs on the baking sheet and cover tightly with foil. Bake for 2–2.5 hours until tender.
Make the Honey Garlic Glaze
While the ribs are baking, combine honey, soy sauce, brown sugar, garlic, vinegar, and sesame oil in a saucepan. Simmer over medium heat, stirring, until thickened slightly (5–7 mins).
Glaze and Broil
Remove ribs from oven and discard foil. Brush generously with the glaze. Broil for 3–5 minutes, watching carefully, until caramelized.
Garnish and Serve
Brush with remaining glaze and top with chopped green onions and sesame seeds if desired. Serve warm.
💡 Pro Tips for Sticky Rib Perfection
🥩 Parboil First: For extra tender ribs, parboil for 10 minutes before baking.
🔥 Grill Finish: Want a smoky twist? Finish ribs on the grill instead of the broiler.
🧊 Make-Ahead Friendly: Ribs can be baked and glazed ahead—just reheat and broil before serving.
🧄 Extra Garlic Lovers: Add 1 extra clove for a bolder garlic kick.
🍖 Ribs That Steal the Show
These ribs check all the boxes: tender, sticky, sweet, garlicky. They’re low-effort but high reward—perfect for weekend dinners, parties, or a crowd-pleasing appetizer.
👨🍳 Cooking Walkthrough
Baking for Tenderness
Cooking low and slow under foil locks in moisture. You’ll know they’re ready when the meat pulls away from the bone easily.
Crafting the Glaze
Simmer gently until glossy and slightly thickened. Don’t rush—this creates the syrupy texture that clings to the ribs.
Tip: You can make the glaze ahead and store it in the fridge for up to 3 days.
Broiling with Care
Keep a close watch while broiling—the sugars in the glaze can go from caramelized to burnt quickly!
🧂 Ingredient Notes & Swaps
Key Flavors
Honey: The sweet base that caramelizes beautifully.
Soy Sauce: Adds savory umami depth.
Brown Sugar: Boosts richness and sticky texture.
Garlic: The star flavor—use fresh for best results.
Optional Additions
Apple Cider Vinegar: Adds a subtle tang and balances sweetness.
Sesame Oil: Enhances the glaze with a nutty, toasty note.
Chili Flakes: For heat lovers, stir a pinch into the glaze.
Substitutions
Gluten-free? Use tamari instead of soy sauce.
No ribs? Try this glaze on chicken wings or pork chops.
🍽 Serving Ideas & Variations
Great Pairings
Serve with steamed rice or garlic mashed potatoes.
Add a crisp side salad or sautéed greens to lighten the plate.
For Asian flair, pair with pickled cucumbers or kimchi.
For a Crowd
Double the recipe and use a large roasting pan. Broil in batches if needed.
🧊 Storage & Make-Ahead Tips
Storage
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheating
Reheat in a 300°F oven, covered with foil, for 15–20 minutes.
For crispy edges, broil again for 2–3 minutes.
Make Ahead
Ribs can be fully baked and glazed ahead of time. Reheat and broil just before serving for that fresh caramelized finish.
🧮 Nutrition Facts (Per Serving)
Calories: ~550 kcal
Protein: ~35g
Carbs: ~20g
Fat: ~35g
Allergens: Soy
❓ Frequently Asked Questions
Q: Can I use country-style ribs instead?
A: Yes! Just note they may need slightly more time to bake due to thickness.
Q: Can I grill the ribs from start to finish?
A: Absolutely. Parboil first, then grill low and slow until tender before glazing.
Q: What if my glaze is too thin?
A: Simmer longer until it reduces, or add 1 tsp cornstarch mixed with 1 tbsp water to thicken.
Q: Can I freeze the cooked ribs?
A: Yes! Freeze in airtight bags and reheat in the oven. Best within 2 months.
💬 Rib Cravings Satisfied
These sticky honey garlic ribs are always a hit—whether it’s a weekend BBQ or a cozy night in. Try them once and they’ll be in your regular rotation. If you give them a shot, drop your favorite pairing or twist in the comments below!