If you’d told me years ago I’d be writing about honey garlic ribs, I’d have laughed—mostly because I used to think ribs were this chef-level, all-day ordeal. But honestly, these are so much easier than they look. The first time I made them, it was for a family BBQ and, well, I dropped a rib on the patio. Our dog was thrilled; my dad, not so much. Ever since, I just make extra. (Also: don’t cook wearing white. Just trust me here.)
Why I Keep Coming Back to These Ribs
I make these when it’s raining and we want something cozy or when I’m bribing my friends to help with moving furniture. My family goes a bit bonkers for this because, let’s be honest, who can resist sticky, sweet, garlicky ribs? (Nobody in my house, apparently.) I used to get frustrated with recipes that made you marinate for a whole day—who’s got the time? I mean, you can marinate overnight, but I rarely remember. And they still turn out pretty great, so there’s that.
What You Need (and What You Don’t, Really)
- 2 racks pork ribs (St. Louis-style is traditional, but baby backs cook quicker and work just fine—honestly, use whatever’s on sale)
- Salt and black pepper, to taste (I never measure, just a generous sprinkle)
- 4-5 cloves garlic, minced (or a big spoonful of jarred garlic if you’re in a hurry; no shame)
- ½ cup honey (my grandmother always insisted on local honey, but store-bought is fine—I even used maple syrup once in desperation; not bad!)
- ½ cup soy sauce (I like the low-sodium one, but regular works)
- 2 tablespoon apple cider vinegar (or rice vinegar, or even lemon juice in a pinch)
- 1 tablespoon brown sugar (or just skip it if you like it less sweet; I sometimes do)
- 1 teaspoon sesame oil (optional, but gives a nice touch)
- Scallions and sesame seeds, for garnish (only if you remember—half the time, I forget)
Here’s How I Make Honey Garlic Ribs
- Prep the ribs. If there’s that weird silver skin on the back, peel it off (use a butter knife; it’s slippery, but worth it). Or, honestly, leave it if you don’t care. Pat ribs dry and slap them on a big baking tray. Salt and pepper both sides. No need to get fancy.
- Make the sauce. Mix honey, soy sauce, garlic, vinegar, brown sugar, and sesame oil in a bowl. Give it a taste—sometimes I sneak an extra splash of vinegar if it’s feeling too sweet. Set aside a third of this for basting later; trust me, you’ll want that sticky glaze at the end.
- Roast low and slow. Cover the ribs with foil (shiny side in, if you believe my aunt; I’ve never noticed a difference). Bake at 300°F (150°C) for about two hours. If you’re in a hurry, you can crank the heat to 350°F and do 1.5 hours, but they’re less tender—so, your call.
- Get sticky. Pull off the foil. Brush (or spoon, if you’re me and keep misplacing your brush) half of the reserved sauce over the ribs. Pop under the broiler for 3-5 minutes. Keep an eye on them! They go from perfect to burnt-out fast. This is when I usually sneak a taste and pretend it’s for “quality control.”
- Finish up. Brush with the last bit of sauce, scatter scallions and sesame seeds if you’re feeling fancy, and let them rest for five minutes. Or don’t, if you’re starving. I never wait.
Notes From My Messy Kitchen
- The sauce sometimes gets a bit runny. If you want it thicker, boil it in a little saucepan for a few minutes. Or not. Actually, I find it works better if you just brush it on and let it caramelize under the broiler.
- I’ve tried marinating overnight and not marinating at all, and there’s only a tiny difference. But, I mean, do what works for you.
- I once overdid the garlic—like, doubled it. My kitchen reeked for days. Maybe don’t do that unless everyone loves garlic as much as you!
Variations I’ve Tried (Some More Successful Than Others)
- Used maple syrup instead of honey when I ran out—actually, pretty tasty, just a bit more earthy
- Added chili flakes for a kick—my brother complained, but I liked it
- Tried with beef ribs. On second thought, stick with pork; beef got a bit tough
- Once tossed in a splash of orange juice—don’t recommend, made it weirdly citrusy (but maybe you’ll like it?)
What If You Don’t Have the Right Equipment?
I usually use a roasting pan with a rack, but honestly, a baking sheet with some foil works fine. No basting brush? Use the back of a spoon, or even your fingers if you’re feeling rustic. (Just don’t answer the door mid-baste...ask me how I know!)
How Long Do They Keep? (Not That They Ever Last)
You can keep these in the fridge, tightly covered, for about three days—though honestly, in my house it never lasts more than a day! If you do have leftovers, they reheat pretty well in the oven. I think the flavors deepen overnight, so sneak a rib for breakfast. No judgment here.
What Do I Serve With These?
My personal favorite is a heap of fluffy white rice and maybe a quick cucumber salad. Sometimes I just pile them up with coleslaw (store-bought, let’s be real). My partner likes them with crusty bread to mop up the sauce, so that’s a tradition now, too.
Lessons Learned (The Hard Way, Usually)
- Don’t skip letting the ribs rest after broiling, or all the juices run out and you get dry ribs. I once tried rushing this step and regretted it because they went chewy—nobody wants that.
- Keep an eye on the broiler, seriously. I wandered off to check email once and the ribs went from golden to charcoal in two minutes flat.
- If you’re doubling the recipe, don’t crowd the pan; they won’t caramelize properly and just steam. Learned that at a birthday party, sigh.
Real Questions I’ve Gotten (Yours Might Be Here!)
- Can I make these on the grill? You totally can! Just cook them over indirect heat first, then finish directly over the flame with the sauce. Watch closely, though. They burn quick.
- Any way to make these ahead? Absolutely. Bake them off, cool, then just broil with sauce right before serving. I think this tastes better the next day, honestly.
- Are they super sweet? Kind of, yeah. But you can cut back on honey or brown sugar. I usually tweak it to taste every time.
- Can I freeze leftovers? Sure thing, but the texture will be a bit softer when you reheat. Still tasty, though.
- Where’d you get that sauce recipe? Oh, a mash-up of my grandma’s scribbled notes and a few online versions. I love Serious Eats for basics (check them out!) and sometimes grab inspiration (and ingredient ideas) from Bon Appétit.
So, there you go—my not-so-fancy, tried-and-true honey garlic ribs. If you end up with sticky fingers and a kitchen that smells like heaven, you’re doing it right. And if not—well, just order pizza, but don’t tell anyone I said that.
Ingredients
- 2 pounds pork ribs
- ⅓ cup honey
- ¼ cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ 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, mix honey, soy sauce, minced garlic, ketchup, rice vinegar, olive oil, black pepper, and salt to make the sauce.
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3Place ribs on the prepared baking sheet and brush generously with the honey garlic sauce.
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4Cover the ribs with foil and bake for 1 hour. Remove foil, brush with more sauce, and bake uncovered for an additional 30 minutes until caramelized and tender.
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5Let ribs rest for 5 minutes before slicing. Serve with extra sauce if desired.
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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