Ribs with Honey Garlic

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Of course! Here’s a classic and delicious recipe for Ribs with Honey Garlic Sauce.

This recipe breaks down into two main parts: preparing and cooking the ribs, and making the irresistible honey garlic glaze.

Honey Garlic Ribs

The combination of sweet honey, savory garlic, and sticky soy sauce creates a perfect glaze for tender, fall-off-the-bone ribs.

Ingredients

For the Ribs:

· 1 full rack (about 2-2.5 lbs / 1-1.2 kg) pork baby back ribs or spare ribs
· 1 tablespoon olive oil or vegetable oil
· 1 tablespoon brown sugar
· 2 teaspoons paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon salt
· ½ teaspoon black pepper

For the Honey Garlic Sauce:

· ½ cup honey
· ⅓ cup soy sauce (or tamari for gluten-free)
· 4-5 cloves garlic, minced
· 2 tablespoons rice vinegar or apple cider vinegar
· 1 tablespoon fresh ginger, grated
· 2 tablespoons ketchup or hoisin sauce (for depth of flavor and thickening)
· 1 teaspoon sesame oil (optional, for flavor)
· 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for a thicker glaze)
· Sesame seeds and sliced green onions for garnish

Instructions

Step 1: Prepare the Ribs

  1. Remove the Membrane: Pat the ribs dry with paper towels. Flip them bone-side up. Slide a knife under the thin, shiny membrane (the silverskin) at one end, then lift it with a paper towel and pull it off completely. This is crucial for tender ribs.
  2. Season: Rub the ribs all over with the tablespoon of oil. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the ribs.

Step 2: Cook the Ribs (Oven Method)

  1. Preheat Oven: Preheat your oven to 275°F (135°C). This low and slow temperature is key for tender meat.
  2. Wrap and Bake: Tightly wrap the seasoned rack of ribs in a double layer of heavy-duty aluminum foil, creating a sealed packet. Place the packet on a baking sheet.
  3. Bake: Bake for 2.5 – 3 hours for baby back ribs, or 3 – 3.5 hours for larger spare ribs. The ribs are done when the meat is tender and has pulled back from the bones by about ½ inch.

Step 3: Make the Honey Garlic Sauce

  1. Combine Ingredients: While the ribs are cooking, combine the honey, soy sauce, minced garlic, vinegar, grated ginger, and ketchup (or hoisin) in a small saucepan.
  2. Simmer: Bring to a simmer over medium heat, stirring frequently. Let it simmer for 3-5 minutes until slightly thickened.
  3. Thicken (Optional): For a thicker, glazier sauce, whisk the cornstarch and water in a separate cup until smooth. Slowly whisk this “slurry” into the simmering sauce. Cook for another 1-2 minutes until the sauce thickens to your liking. Stir in the sesame oil at the end, if using.

Step 4: Glaze and Finish the Ribs

  1. Unwrap and Brush: Carefully open the foil packet (watch out for steam!). The ribs will be very tender. Preheat your oven’s broiler (or grill setting).
  2. Glaze: Transfer the ribs to a broiler-safe pan, bone-side down. Brush a generous layer of the honey garlic sauce all over the top of the ribs.
  3. Caramelize: Place the ribs under the broiler for 2-4 minutes, watching closely, until the sauce is bubbly and caramelized in spots.
  4. Rest and Serve: Remove the ribs from the oven and let them rest for 5-10 minutes. Cut into individual ribs, garnish with sesame seeds and green onions, and serve with any extra sauce on the side.

Alternative Cooking Methods

· Grill Finish (Highly Recommended): After slow-cooking in the oven, instead of broiling, place the sauced ribs on a medium-heat grill. Grill for 2-3 minutes per side to get a smoky, slightly charred flavor.
· Slow Cooker: Place the seasoned ribs in the slow cooker (you may need to cut the rack in half). Pour about ½ cup of the sauce over them. Cook on Low for 6-7 hours or High for 4 hours. Finish under the broiler or on the grill with fresh glaze.

Chef’s Tips

· Don’t Rush the Cook: The low, slow cooking time is non-negotiable for tender ribs. Baking at a high temperature will make them tough.
· Sauce Flexibility: Taste the sauce before thickening and adjust to your preference. Add a pinch of red pepper flakes for heat or a little more vinegar for tang.
· Resting is Key: Letting the ribs rest after cooking allows the juices to redistribute, making them even more moist.

Enjoy your incredibly flavorful and sticky Honey Garlic Ribs

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