🍖 Sticky Honey Garlic Ribs
Servings: 4
Prep Time: 15 min
Cook Time: 2.5–3 hours
Total Time: ~3 hours
🧂 Ingredients
For the Ribs:
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2 racks pork baby back ribs (about 3–4 lbs total)
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1 tbsp salt
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1 tsp black pepper
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
For the Sticky Honey Garlic Sauce:
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1/2 cup honey
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1/4 cup soy sauce (low sodium preferred)
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1/4 cup ketchup
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2 tbsp rice vinegar (or apple cider vinegar)
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6 garlic cloves, minced
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1 tbsp fresh ginger, grated (optional but amazing)
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1 tsp cornstarch + 1 tbsp water (slurry to thicken)
🔪 Instructions
Step 1: Prep and Season the Ribs
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Preheat oven to 300°F (150°C).
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Remove the membrane from the back of the ribs (optional but recommended for tenderness).
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Mix salt, pepper, paprika, garlic powder, and onion powder.
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Rub spice mix all over the ribs, both sides.
Step 2: Bake Low and Slow
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Wrap each rack tightly in foil and place on a baking sheet.
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Bake for 2.5 hours, until ribs are very tender.
Step 3: Make the Sauce
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While ribs bake, combine honey, soy sauce, ketchup, vinegar, garlic, and ginger in a saucepan.
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Simmer over medium heat for about 10 minutes, stirring occasionally.
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Stir in cornstarch slurry to thicken slightly. Simmer another 1–2 minutes.
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Set aside to cool slightly — it will thicken more as it cools.
Step 4: Glaze and Broil (or Grill)
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Remove ribs from foil. Place on a clean baking sheet lined with foil or parchment.
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Brush generously with honey garlic sauce.
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Broil for 3–5 minutes or grill on medium-high heat until the sauce is bubbly and caramelized.
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Brush with more sauce before serving.
🪄 Tips & Variations
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Fall-off-the-bone tip: Bake longer at 275°F if time allows for extra tenderness.
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Make ahead: Cook the ribs and refrigerate; glaze and broil when ready to serve.
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Add heat: Stir in chili flakes or sriracha to the sauce for a spicy kick.
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Serve with: Rice, roasted veggies, or coleslaw.
Want a slow cooker or Instant Pot version of these ribs?