Description
Honey Garlic Ribs feature tender, juicy pork ribs slow-cooked to perfection and coated in a sticky, sweet, and savory honey garlic glaze that balances smoky, sweet, and garlicky flavors. This versatile and easy-to-make recipe uses simple pantry ingredients to create melt-in-your-mouth ribs perfect for any occasion.
Ingredients
Scale
Pork Ribs
- 2–3 pounds baby back or St. Louis style pork ribs
Honey Garlic Sauce
- 1/2 cup honey
- 4 cloves garlic, minced
- 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Ribs: Start by removing the thin membrane from the back of the ribs using a butter knife and a paper towel for grip. This step ensures the ribs become tender and allows flavors to penetrate deeply. Rinse the ribs under cold water and pat them dry thoroughly with paper towels.
- Make the Honey Garlic Sauce: In a bowl, whisk together honey, minced garlic, soy sauce, brown sugar, apple cider vinegar, olive oil, black pepper, and optional red pepper flakes until well combined to create the irresistible glaze.
- Marinate the Ribs: Place the ribs in a large dish or zip-top bag and pour half of the honey garlic sauce over them, reserving the remaining sauce for later. Massage the sauce into the meat to coat evenly. Marinate for at least 2 hours or preferably overnight in the refrigerator for maximum flavor and tenderness.
- Cook the Ribs: Preheat your oven to 300°F (150°C). Arrange the ribs on a foil-lined baking sheet and cover tightly with foil. Bake for 2.5 to 3 hours or until the ribs are tender and the meat easily pulls away from the bone.
- Glaze and Broil: Remove the foil cover and brush the ribs generously with the reserved honey garlic sauce. Set the oven to broil and cook the ribs for 3-5 minutes, watching closely to caramelize the glaze and develop a sticky, golden crust without burning.
Notes
- Always remove the membrane from the ribs for tender results.
- Cook ribs low and slow to retain juiciness and tenderness.
- Reserve some sauce to brush on the ribs for a perfect caramelized glaze.
- Let ribs rest for 10 minutes before serving to seal in juices.
- Use a wire rack when baking to allow even cooking and prevent the ribs from stewing in their own juices.
Nutrition
- Serving Size: 1/4 of the recipe (about 6 ounces meat)
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 90 mg