Sticky-sweet with a garlic punch
Honey Garlic Pork Ribs
Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Servings
4
2 racks
Difficulty
Easy
Cost
Budget
$
Honey Garlic Pork Ribs
Sticky-sweet with a garlic punch
★4.7(19)
Tender pork spare ribs glazed in a sticky honey-garlic sauce. Sweet, savory, and absolutely finger-licking.
10m
Prep Time
150m
Cook Time
160m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These honey garlic ribs are the kind of messy, sticky, lick-your-fingers meal that everyone loves. The sauce caramelizes into a thick, glossy glaze that clings to every inch of the tender meat.
Slow-baked until fall-off-the-bone tender, then finished with a honey-garlic glaze that creates an irresistible sticky coating. Make plenty — they go fast.
Ingredients
- 2 racks pork spare ribs (about 3 lbs each)
- 1/3 cup honey
- 1/4 cup soy sauce
- 6 cloves garlic, minced
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 275°F. Remove the membrane from the back of each rack. Season with salt and pepper.
- 2
Wrap each rack tightly in foil. Place on a sheet pan and bake for 2 hours until tender.
- 3
While ribs bake, combine honey, soy sauce, garlic, rice vinegar, ginger, and sesame oil in a small saucepan. Simmer for 5 minutes until slightly thickened.
- 4
Unwrap ribs and place on a foil-lined sheet pan. Brush generously with honey garlic sauce.
- 5
Increase oven to 400°F. Bake for 15-20 minutes, brushing with more sauce every 5 minutes, until sticky and caramelized.
- 6
Rest 5 minutes, slice between the bones, and serve with remaining sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
HoneyMaple syrup
Maple syrup adds a deeper, more complex sweetness.
Soy sauceCoconut aminos
Coconut aminos are sweeter and lower in sodium.
Fresh gingerGround ginger
Use 1/2 tsp ground ginger in place of 1 tbsp fresh.
Tips & Storage
Pro Tips
Reserve some sauce for dipping — do not use the brush from raw ribs.
Watch closely during the glaze stage since honey burns quickly.
For extra stickiness, double the glaze recipe.
These are also excellent finished on a grill for a smoky char.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 300°F oven wrapped in foil for 20 minutes. Brush with extra glaze before serving.
Nutrition Facts
Per serving (4-5 ribs) · 4 servings
Calories490
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates20g
Fat34g
Fiber14g
Sugar0g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use baby back ribs?
- Yes, baby backs are smaller and more tender. Reduce the initial bake time to 1.5 hours.
- Can I use the slow cooker?
- Yes, cook on low for 6-8 hours, then transfer to a sheet pan for the glaze step under the broiler.
- How do I make these spicy?
- Add 1-2 tsp sriracha or red pepper flakes to the honey garlic sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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