Description
These sticky honey garlic ribs are tender, flavorful, and coated with a deliciously sweet and savory glaze. Slow-baked to perfection, they are infused with honey, garlic, ginger, and soy sauce, making a perfect dish for any occasion.
Ingredients
Scale
Main Ingredients
- 2 lbs pork ribs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup apple cider vinegar
- 1/2 teaspoon black pepper
- Salt to taste
Garnish
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the ribs.
- Prepare Ribs: Rinse the pork ribs under cold water and pat them dry with paper towels.
- Remove Membrane: If the ribs have a tough membrane on the back, remove it for better texture and flavor absorption.
- Make Marinade: In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, apple cider vinegar, black pepper, and salt to create a flavorful marinade.
- Marinate Ribs: Place the ribs in a resealable plastic bag or shallow dish, pour the marinade over them, seal or cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to penetrate.
- Arrange Ribs for Baking: Remove the ribs from the marinade and transfer them to a baking sheet lined with aluminum foil. Cover them with another sheet of foil to lock in moisture.
- Slow Bake: Bake the ribs in the preheated oven for 2.5 to 3 hours until they become tender.
- Glaze and Increase Heat: Remove the top foil layer, brush the reserved marinade over the ribs, and increase oven temperature to 400°F (200°C).
- Finish Baking: Bake the ribs uncovered for an additional 15-20 minutes, basting with marinade every 5 minutes to get a sticky glaze.
- Rest and Serve: Let the ribs rest for a few minutes before slicing. Garnish with sesame seeds and serve warm.
Notes
- For best results, marinate the ribs overnight to enhance flavor depth.
- Removing the membrane is essential as it allows the marinade to penetrate more effectively and results in tender ribs.
- If you prefer a spicier glaze, consider adding a teaspoon of chili flakes to the marinade.
- Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
- Use a meat thermometer to ensure ribs reach an internal temperature of at least 145°F (63°C) for safe consumption.
