Ingredients
For the ribs:
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2 lbs pork ribs (baby back or spare ribs)
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Salt and pepper, to taste
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1 tbsp olive oil
For the honey garlic sauce:
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1/2 cup honey
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1/4 cup soy sauce
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4 cloves garlic, minced
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2 tbsp ketchup (optional, for color & tang)
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1 tbsp apple cider vinegar or rice vinegar
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1 tsp sesame oil (optional)
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1/2 tsp red pepper flakes (optional, for a little heat)
Optional garnish:
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Chopped green onions
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Sesame seeds
Instructions
1. Prepare the ribs:
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Preheat oven to 300°F (150°C).
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Remove the thin membrane from the back of the ribs if not already done.
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Season ribs lightly with salt and pepper.
2. Bake the ribs (low and slow):
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Place ribs on a foil-lined baking sheet. Cover tightly with foil.
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Bake for 2–2.5 hours until tender.
3. Make the honey garlic sauce:
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In a small saucepan over medium heat, combine honey, soy sauce, garlic, ketchup, vinegar, sesame oil, and red pepper flakes.
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Simmer for 3–5 minutes until slightly thickened. Remove from heat.
4. Glaze the ribs:
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Remove ribs from the oven and brush generously with the honey garlic sauce.
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Option 1: Oven finish – Return ribs uncovered and bake at 400°F (200°C) for 10–15 minutes, basting halfway.
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Option 2: Broil finish – Broil ribs for 3–5 minutes for a caramelized, sticky finish. Watch closely to prevent burning.
5. Serve:
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Slice between the bones, drizzle with extra sauce, and garnish with chopped green onions and sesame seeds.
Tips for extra stickiness:
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Baste the ribs 2–3 times during the final glazing stage.
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If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp water and simmer it with the sauce before glazing.
If you want, I can also give a quick Instant Pot version that makes the ribs tender in under an hour, then finish with the sticky honey garlic glaze in the oven or on the stovetop. It’s a real time-saver.
Do you want me to give that version too?
