Sticky Honey Garlic Ribs

Sticky Honey Garlic Ribs

Ingredients:

• 2 lbs (900 g) pork ribs (baby back or spare ribs)
• ¼ cup honey
• ¼ cup soy sauce
• ¼ cup brown sugar
• 3 tbsp ketchup
• 2 tbsp rice vinegar (or apple cider vinegar)
• 4 cloves garlic, minced
• 1 tbsp grated ginger (optional but recommended)
• 1 tsp sesame oil (optional for extra flavor)
• ½ tsp black pepper
• ½ tsp chili flakes (optional for a little heat)
• 1 tbsp cornstarch + 2 tbsp water (for thickening sauce)
• Sesame seeds and chopped green onions (for garnish)

Instructions:

1. Prepare the ribs:
Remove the thin membrane from the back of the ribs (this helps them become more tender). Cut into smaller sections if desired. Rinse under cold water and pat dry with paper towels.

2. Boil the ribs (optional but helps tenderize):
Place the ribs in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 20–25 minutes to remove excess fat and make them tender. Drain and pat dry again.

(You can skip this step if you prefer to bake or grill them directly, but boiling first ensures they fall off the bone.)

3. Make the honey garlic sauce:
In a bowl, whisk together:

• honey
• soy sauce
• brown sugar
• ketchup
• vinegar
• minced garlic
• ginger
• sesame oil
• black pepper
• chili flakes (if using)

4. Cook the ribs:

Option A – Oven method:

1. Preheat oven to 375°F (190°C).
2. Line a baking tray with foil and place the ribs in a single layer.
3. Brush them generously with the sauce, cover loosely with foil, and bake for 30 minutes.
4. Remove foil, brush with more sauce, and bake uncovered for another 20–25 minutes, flipping halfway, until caramelized and sticky.

Option B – Pan or skillet method:

1. Heat a large nonstick skillet over medium heat.
2. Add the ribs and pour in the sauce.
3. Cover and simmer for 20 minutes, turning occasionally.
4. Uncover, increase the heat slightly, and cook until the sauce thickens and coats the ribs beautifully (about 10 more minutes).

5. Thicken the glaze (if needed):
If the sauce is still too thin, mix 1 tbsp cornstarch with 2 tbsp water, stir into the pan, and cook for another minute until glossy and sticky.

6. Serve:
Transfer the ribs to a serving plate, drizzle with extra sauce, and garnish with sesame seeds and chopped green onions.

Serve hot with steamed rice, coleslaw, or roasted vegetables.

Result: Tender, finger-licking ribs coated in a rich, sweet, and garlicky glaze — the perfect balance of flavor and comfort!