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Honey Garlic Sticky Ribs

Fall-off-the-bone tender ribs coated in an irresistibly glossy, sweet, and savory honey garlic glaze, finished under the broiler for a perfect sticky crust.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Asian Inspired
Calories: 580

Ingredients
  

For the Ribs
  • 1 rack pork baby back ribs about 2.5-3 lbs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
For the Honey Garlic Glaze
  • 0.5 cup pure honey
  • 0.333 cup low-sodium soy sauce
  • 0.25 cup ketchup
  • 0.25 cup light brown sugar packed
  • 5-6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes optional
For Garnish
  • 2 green onions sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Rimmed Baking Sheet
  • Heavy Duty Aluminum Foil
  • Small saucepan
  • Whisk
  • Basting brush

Method
 

  1. Preheat oven to 300°F (150°C). Remove silverskin from back of ribs if present. Pat ribs dry and rub with olive oil. Mix salt, pepper, and paprika; season ribs all over.
  2. Place ribs meat-side up on a large piece of heavy-duty foil. Seal tightly into a packet. Place on a baking sheet and roast for 2 to 2.5 hours.
  3. Make the glaze: Combine all glaze ingredients in a small saucepan. Whisk, bring to a simmer over medium heat, then reduce to low. Cook for 8-10 mins until slightly thickened. Set aside.
  4. Increase oven to 425°F (220°C). Carefully open foil packet and drain juices. Transfer ribs directly to the baking sheet, meat-side up. Discard foil.
  5. Brush ribs generously with half of the glaze. Bake uncovered for 10 minutes.
  6. Remove ribs and brush with more glaze. Switch oven to BROIL on high. Broil ribs 6 inches from element for 3-5 mins until glaze is bubbly and caramelized. Watch closely.
  7. Transfer ribs to a cutting board. Rest for 5-10 mins. Slice, garnish with green onions and sesame seeds. Serve with any remaining warm glaze.

Notes

For best results, do not skip the foil-wrapped slow-roasting step, as this ensures tender meat. The broiling step is crucial for achieving the signature sticky texture. Reserve a bit of glaze before brushing raw ribs for a clean finishing drizzle.