These Sticky Honey Garlic Pork Ribs are fall-off-the-bone tender, coated in a glossy, sweet-savory glaze that’s packed with bold Asian-inspired flavors. Slow-baked until perfectly juicy, then brushed with a rich honey soy garlic sauce, these ribs deliver the ideal balance of sweetness, umami, and gentle heat. Finished with sesame seeds and green onions, they’re irresistible whether served for a casual family dinner or a weekend feast.
Who Is This Recipe For?
This recipe is ideal for:
- Home cooks who want restaurant-style ribs without grilling
- Fans of sweet and savory flavors like honey garlic and soy
- Entertainers looking for a crowd-pleasing main dish
- Busy cooks who want mostly hands-off oven cooking
Why It’s Great
- Tender, juicy ribs every time
- Rich, sticky glaze with deep flavor
- Oven-baked — no smoker or grill required
- Easily adjustable sweetness and thickness
- Works with baby back or spare ribs
Ingredients
For the Ribs
- 1 full rack pork baby back ribs or spare ribs (2–2.5 lbs / 1–1.2 kg)
- 1 tbsp olive oil or vegetable oil
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
For the Honey Garlic Glaze
- ½ cup honey
- ⅓ cup soy sauce (or tamari for gluten-free)
- 4–5 cloves garlic, minced
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp fresh ginger, grated
- 2 tbsp ketchup or hoisin sauce
- 1 tsp sesame oil (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thick glaze)
For Garnish
- Sesame seeds
- Sliced green onions
Kitchen Equipment Needed
- Large baking sheet
- Aluminum foil
- Small saucepan
- Whisk
- Basting brush
- Sharp knife
Instructions
- Prepare the Ribs
Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs and pat dry. - Season
Rub ribs with oil. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Coat ribs evenly on both sides. - Slow Bake
Place ribs on a foil-lined baking sheet. Cover tightly with foil and bake for 2½–3 hours, until tender. - Make the Glaze
In a saucepan over medium heat, combine honey, soy sauce, garlic, vinegar, ginger, ketchup (or hoisin), and sesame oil. Simmer for 5–7 minutes.
Optional: Stir in cornstarch slurry and simmer until thickened. - Glaze & Finish
Increase oven temperature to 425°F (220°C). Uncover ribs, brush generously with glaze, and bake uncovered for 10–15 minutes, brushing once more halfway through. - Serve
Garnish with sesame seeds and green onions. Slice and serve hot.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze cooked ribs for up to 2 months
- Reheating: Warm in the oven at 325°F, covered, to keep them juicy
FAQ
Can I use beef ribs instead?
Yes, but cooking time will increase. Beef ribs may need 3½–4 hours.
Are these ribs spicy?
No, they’re sweet and savory. Add chili flakes or sriracha if you want heat.
Can I make them ahead of time?
Absolutely. Bake the ribs earlier, refrigerate, then glaze and finish before serving.
Do I need the cornstarch?
No—it’s optional. Skip it for a thinner, brushable glaze.
Conclusion
These Sticky Honey Garlic Pork Ribs prove you don’t need a grill to make unforgettable ribs at home. With their tender texture, bold flavor, and glossy glaze, they’re guaranteed to steal the spotlight at any meal. Whether it’s a cozy dinner or a special gathering, this recipe delivers big flavor with simple steps.
