Description
These Honey Garlic Ribs are tender, flavorful, and coated in a luscious homemade honey garlic sauce with a perfect balance of sweetness and umami. Slow-baked until fork-tender and broiled to caramelized perfection, they make an irresistible main dish for any occasion.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs
- Salt and pepper, to taste
Sauce
- 1/2 cup honey
- 1/3 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Preheat and prep ribs: Preheat your oven to 300°F (150°C). Remove the membrane from the ribs, rinse them under cold water, and pat dry with paper towels to ensure better seasoning absorption.
- Season and cover ribs: Place the ribs on a foil-lined baking tray. Season generously with salt and pepper on both sides. Cover the ribs tightly with another piece of foil to trap moisture during baking.
- Slow bake ribs: Bake the covered ribs in the oven for 2.5 to 3 hours until they become fork-tender, ensuring a soft and juicy texture.
- Make the honey garlic sauce: While ribs bake, combine honey, soy sauce, minced garlic, grated ginger (if using), rice vinegar, and sesame oil in a saucepan. Bring to a simmer over medium heat, stirring occasionally to meld the flavors.
- Thicken the sauce: In a small bowl, whisk together cornstarch and water to create a slurry. Stir this into the simmering sauce and cook until it thickens to a syrupy consistency, perfect for coating the ribs.
- Remove ribs and brush sauce: Carefully take the ribs out of the oven and remove the top foil. Brush the ribs generously with the thickened honey garlic sauce for rich flavor.
- Caramelize under broiler: Increase oven temperature to 425°F (220°C) or set to broil. Return the ribs to the oven uncovered and cook for 10-12 minutes, allowing the sauce to caramelize and form a sticky, glossy glaze.
- Final garnish and serve: Brush the ribs with additional sauce once out of the oven. Sprinkle chopped green onions and toasted sesame seeds on top for a fresh and nutty finish. Serve hot and enjoy!
Notes
- Removing the membrane from the ribs ensures tenderness and better absorption of flavors.
- For extra smoky flavor, you can add a pinch of smoked paprika to the seasoning.
- Grated ginger is optional but adds a nice subtle warmth to the sauce.
- If you prefer thicker sauce, feel free to adjust the cornstarch slurry amount.
- Let the ribs rest for a few minutes after broiling to allow juices to redistribute before serving.
- These ribs pair wonderfully with steamed rice or a fresh green salad.
