Here’s a mouthwatering way to turn simple pantry staples into tender, flavor-packed ribs that taste like they came straight from a restaurant. This easy recipe brings together sweet, savory, and garlicky goodness for a truly irresistible dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| 2 lbs pork ribs (baby back or spare ribs) | |
| 1/4 cup honey | |
| 1/4 cup soy sauce | |
| 3 tablespoons brown sugar | |
| 4 cloves garlic, minced | |
| 1 tablespoon apple cider vinegar (optional, for tang) | |
| 1 teaspoon black pepper | |
| 1 teaspoon sesame oil (optional) | |
| Green onions and sesame seeds for garnish (optional) |
Instructions
Prepare the Ribs
Preheat the oven to 300°F (150°C). Cut the ribs into smaller sections of two to three bones each, then sprinkle lightly with black pepper.
Bake the Ribs
Place the rib pieces on a foil-lined baking sheet. Cover tightly with another layer of foil and bake for 2 to 2.5 hours, or until they become tender and easy to pull apart.
Make the Glaze
While the ribs cook, mix honey, soy sauce, brown sugar, minced garlic, apple cider vinegar, and sesame oil in a saucepan. Warm it over medium heat, stirring occasionally, until it thickens slightly, usually around 5–7 minutes.
Coat and Broil
Once the ribs are soft and baked through, remove the foil. Brush a generous layer of the glaze over each piece. Switch the oven to broil and place the ribs beneath the heat for 3–5 minutes, just long enough for the glaze to bubble and caramelize. Keep an eye on them to avoid burning.
Serve and Garnish
Take the ribs out, add another coat of glaze if you’d like, and finish with green onions and sesame seeds. Serve while warm and glossy.
Pro Tips for Success
Extra Tender Ribs: Parboil the ribs for 10 minutes before baking if you want an even softer result.
Grill Option: After glazing, try finishing the ribs on the grill for a smoky, charred flavor.
Storage: Leftovers stay fresh in the refrigerator for up to three days. Reheat in the oven or microwave.
