So, Honey Garlic Ribs… Let Me Tell You
Okay, so I’ve lost count of how many times I’ve made these honey garlic ribs. Pretty sure the first time was at my cousin’s place, back when her oven was more for storage than for cooking—no judgement, we’ve all been there. Anyway, we ended up with sticky fingers and a kitchen somehow more chaotic than before, but honestly, it was totally worth it. These ribs are my old reliable for when I want something that feels a bit like a hug you eat. Oh, and if you’re the type who likes licking the bowl (or the pan), you are in the right place.
Why I Keep Coming Back to These Ribs
I make this on those days when I want the house to smell amazing, like I’ve been slaving away (even if I’ve just been pottering about, half-distracted). My family actually gets a bit impatient hovering near the oven; my Dad once tried to “check if they’re done” and nearly ate half before dinner. Honestly, it’s my go-to when I’ve had a long week and just want something easy but impressive. Plus, there’s something about the way the honey caramelizes—just gets me every time. (Although, one time I got distracted by a phone call and let the sauce get a bit, well, burnt. Lesson learned!)
What You’ll Need (Swaps Welcome!)
- 2 racks pork ribs (about 1.5kg total) – I’ve done this with beef ribs too, but pork gets stickier
- 1/2 cup honey – I sometimes use maple syrup if the honey jar’s looking empty, and it’s just as lovely in its own way
- 1/4 cup soy sauce – My grandmother swore by Kikkoman, but to be honest, the stuff from Aldi works fine too
- 4-5 garlic cloves, minced – Don’t skimp on the garlic, really!
- 2 tbsp apple cider vinegar – Regular white vinegar is fine in a pinch
- 1 tbsp brown sugar – Or a big spoonful, if you’re measuring like me (not super precise…)
- 1 tsp ground black pepper – Fresh cracked gives it a nice kick, but pre-ground is okay
- 1 tbsp sesame oil (optional) – Sometimes I leave it out, but it does add a little extra
- A handful of chopped spring onions and sesame seeds for garnish – totally optional, but they make it look fancy
How I Actually Make Honey Garlic Ribs (With Side Notes)
- Prep the ribs. Remove that weird silvery membrane on the back (honestly, it’s fiddly, so if you can’t be bothered, it’s not the end of the world).
- Marinate (if you’ve got time). Mix all the sauce bits—honey, soy sauce, garlic, vinegar, sugar, pepper, and sesame oil if you’re feeling fancy—in a bowl. Slather it over the ribs. If you can let them sit in the fridge for a few hours, great. If not, straight in the oven works too.
- Bake covered. Set oven to 160°C (320°F). Pop the ribs in a baking tray, cover tightly with foil. Bake for about 1.5 hours. Don’t peek too often; every time I do, I lose half the steam and it takes longer.
- Uncover and baste. Crank oven to 200°C (400°F). Uncover the ribs and baste with the sauce in the pan—this is where I usually sneak a taste, just saying. Bake for another 20-30 minutes, basting every 10 mins or so. The sauce will get all sticky and glossy (if it looks a bit watery at first, don’t fret, it thickens up at the end).
- Rest, slice, and garnish. Let ‘em sit out for a few minutes—or as long as your patience lasts. Slice between the bones, scatter over spring onions and sesame seeds if you’re feeling chefy.
Notes: Stuff I’ve Learned the Hard Way
- If you skip the foil at the start, the ribs dry out. Ask me how I know…
- Don’t panic if the sauce looks weirdly separated halfway through. It always comes together.
- I once tried doubling the garlic. Bit much. Stick to 4 or 5 cloves unless you really love vampires.
Variations (And Some Experiments Gone Wrong)
- I’ve swapped honey for golden syrup (it worked, kind of, but was a bit cloying—wouldn’t do again)
- Added a splash of sriracha for heat—actually, that was pretty darn good
- Tried grilling instead of baking, but honestly, my grill is ancient and just made a mess; the oven is easier
About the Equipment (And How to Improvise)
I always use a roasting pan, but once I just used a big casserole dish (don’t tell my mum) and it was fine. No basting brush? Just use a spoon or even a bit of kitchen towel, but watch your fingers!
What About Leftovers? (If There Are Any…)
These keep in the fridge for a couple days in a sealed container. I think they taste better the next day, actually. But in my house, they rarely last more than a day—someone always finds them for a midnight snack.
How I Like to Serve Them
I’m partial to a pile of steamed jasmine rice with mine, maybe a handful of quick stir-fried greens if I’m pretending to be healthy. My brother swears by a side of oven chips (fries, for my American pals). Sometimes, we just plonk the tray in the middle of the table and let everyone dig in—messy hands, but very happy faces.
If I Could Go Back: Things I’d Do Differently
- I once tried to skip the resting stage. The juices ran everywhere and the ribs weren’t as nice. Just wait that extra 5 mins.
- Tried using low-sodium soy sauce once—turned out a bit flat. Regular soy is best, in my opinion.
- If you’re tempted to rush the basting bit, don’t. The sauce needs those last 20 minutes to get properly sticky.
FAQ: Real Questions I’ve Gotten (And Some I’ve Asked Myself!)
- Can I use boneless ribs? You can, but honestly, the bone adds so much flavour. If you do, cut the cook time down a bit.
- Is it okay to marinate overnight? Absolutely! It actually makes it even better—if you remember to plan ahead, that is.
- What if I don’t eat pork? Try beef short ribs, or even chicken thighs in a pinch. The sauce is a winner either way.
- How do I make it less sweet? Cut the honey by a third and add a squeeze of lemon. On second thought, maybe a bit more soy sauce as well.
- My sauce is too thick/thin, help? If it’s too thick, add a splash of water or stock. Too thin? Boil it up for a few mins on the stove. Easy fix.
Oh, and if you’re looking for other rib inspiration, check out Serious Eats’ rib guide (I learned loads about different cuts there), or for side dish ideas, Bon Appétit’s sides are drool-worthy. Right, I think that’s enough rambling from me—if you try these honey garlic ribs, let me know how it goes. Or just send a picture. I love seeing kitchen chaos that isn’t mine for once. Cheers!
Ingredients
- 2 pounds pork ribs
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Instructions
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1Preheat oven to 325°F (163°C). Line a baking sheet with foil.
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2In a bowl, whisk together honey, soy sauce, minced garlic, ketchup, rice vinegar, black pepper, and vegetable oil.
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3Season the pork ribs with salt and place them on the prepared baking sheet.
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4Brush the ribs generously with the honey garlic sauce, reserving some for later.
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5Cover ribs with foil and bake for 1 hour. Remove foil, brush with remaining sauce, and bake uncovered for an additional 30 minutes until caramelized and tender.
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6Let the ribs rest for a few minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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