Of course! These Sticky Honey Garlic Ribs are fall-off-the-bone tender and coated in a glossy, sweet, savory, and garlicky sauce. They’re incredibly easy to make and perfect for a satisfying meal at home.
Here’s a foolproof recipe that uses a simple oven-braising method to ensure tender ribs every time.
Sticky Honey Garlic Ribs
This recipe breaks down into two simple phases: tenderizing the ribs with a slow braise, and then glazing them with the sticky sauce under a broiler.
Ingredients
For the Ribs:
· 1 full rack (about 2-2.5 lbs) pork baby back ribs or spare ribs
· 1 tablespoon olive oil
· Salt and black pepper
· 1 cup apple juice, broth (chicken or beef), or water
For the Sticky Honey Garlic Sauce:
· 1/3 cup honey
· 1/4 cup soy sauce (low-sodium preferred)
· 4 cloves garlic, minced
· 2 tablespoons rice vinegar (or apple cider vinegar)
· 1 tablespoon sriracha or chili garlic sauce (adjust to your spice preference)
· 1 tablespoon fresh ginger, grated
· 1 tablespoon hoisin sauce (optional, but adds great depth)
· 1 teaspoon sesame oil
For Garnish (Optional):
· Sliced green onions
· Toasted sesame seeds
Instructions
- Prep the Ribs:
· Preheat your oven to 275°F (135°C).
· Remove the membrane from the back of the ribs for more tender results. (See Pro Tip below).
· Pat the ribs completely dry with paper towels. Rub them lightly with olive oil and season generously on both sides with salt and pepper.
- Braise for Tenderness:
· Place the rack of ribs meat-side up on a large piece of heavy-duty aluminum foil (you may need two pieces overlapping). Create a packet by bringing the foil up around the ribs.
· Pour the apple juice (or broth/water) into the bottom of the packet, being careful not to pour it directly over the seasoned ribs.
· Seal the foil packet tightly to trap the steam. Place the foil packet on a rimmed baking sheet to catch any potential leaks.
· Bake in the preheated oven for 2 to 2 ½ hours. The ribs are done when the meat is tender and has pulled back from the bones.
- Make the Glaze:
· While the ribs are baking, whisk all the sauce ingredients—honey, soy sauce, garlic, vinegar, sriracha, ginger, hoisin, and sesame oil—in a small saucepan.
· Bring to a simmer over medium heat, then reduce to low and let it cook for 5-7 minutes, stirring occasionally, until it slightly thickens. Remove from heat.
- Glaze and Caramelize:
· Carefully open the foil packet (watch for hot steam!). The ribs will be very tender.
· Preheat your oven’s broiler on high. Transfer the ribs to a broiler-safe pan or rack, meat-side up. Discard the braising liquid and foil.
· Brush a generous layer of the honey garlic sauce all over the ribs.
· Place the ribs under the broiler for 2-4 minutes, watching closely, until the sauce is bubbly and caramelized in spots.
· Remove, brush with another layer of sauce, and return to the broiler for another 1-2 minutes for extra stickiness.
- Rest and Serve:
· Let the ribs rest for 5-10 minutes. This allows the juices to redistribute.
· Slice the rack into individual ribs. Brush with any remaining sauce from the pan.
· Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Pro Tips for Perfect Ribs:
· Removing the Membrane: This is the #1 tip for tender ribs. Slide a butter knife under the thin membrane on the bone-side of the rack to loosen it. Grab it with a paper towel and pull it off in one piece.
· Low and Slow is Key: The low-temperature braise gently breaks down the tough connective tissue, resulting in incredibly tender meat without drying it out.
· Don’t Skip the Broiler Step: This final step is what creates the signature “sticky” glaze and adds a delicious caramelized flavor.
· Adjust the Sweetness/Heat: Feel free to adjust the honey and sriracha to your taste. You can also add a tablespoon of brown sugar to the sauce for a deeper molasses flavor.
· Grill Option: After braising, you can finish the ribs on a preheated grill over medium-high heat instead of under the broiler. Brush with sauce and grill for 2-3 minutes per side until glazed and lightly charred.
· Make Ahead: You can braise the ribs a day ahead. Let them cool in the foil packet, then refrigerate. Before serving, let them come to room temperature, then glaze and broil as directed.
These ribs are guaranteed to be a hit! The meat will be so tender it practically falls off the bone, and the sticky sauce is absolutely irresistible. Enjoy