Spicy Honey Garlic Ribs (Print Version)
Tender pork ribs lacquered with a sticky honey garlic chili glaze, finished hot so the edges turn glossy and caramelized.
# Ingredients:
For the ribs
01 -
3 lb (1.4 kg) pork baby back ribs or St. Louis style ribs
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon neutral oil, for the foil or pan
For the spicy honey garlic glaze
05 -
1/2 cup (170 g) honey
06 -
1/4 cup (60 ml) low-sodium soy sauce
07 -
3 tablespoons packed brown sugar
08 -
5 garlic cloves, finely minced
09 -
2 tablespoons sriracha or chili garlic sauce
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon ketchup
12 -
1 teaspoon grated fresh ginger
13 -
1 teaspoon chili flakes, plus more to taste
14 -
1 teaspoon toasted sesame oil
For garnish
15 -
2 scallions, thinly sliced
16 -
1 tablespoon toasted sesame seeds
17 -
Lime wedges, optional
# Instructions:
01 -
Heat the oven to 300 F. Remove the membrane from the bone side of the ribs if needed, then pat dry. Cut into 2-rib or 3-rib sections and season all over with salt and pepper.
02 -
Lightly oil a foil-lined roasting pan. Arrange the ribs bone side down, cover tightly with foil, and bake for 1 hour 45 minutes to 2 hours 15 minutes, until the meat has pulled back from the bones and feels tender when pierced.
03 -
While the ribs cook, combine honey, soy sauce, brown sugar, garlic, sriracha, rice vinegar, ketchup, ginger, chili flakes, and sesame oil in a small saucepan. Simmer over medium-low heat for 5-7 minutes, stirring often, until glossy and lightly thickened.
04 -
Raise the oven to 425 F. Uncover the ribs and brush generously with glaze. Return to the oven for 10 minutes.
05 -
Brush with another layer of glaze. Broil for 1-3 minutes, watching constantly, until the sauce bubbles and the edges caramelize in spots.
06 -
Rest the ribs for 5 minutes. Sprinkle with scallions and sesame seeds, then serve hot with lime wedges if using.
# Notes:
01 -
Use tamari instead of soy sauce for a gluten-free version.
02 -
For milder ribs, use 1 tablespoon sriracha and omit the chili flakes.
03 -
Best served hot while the glaze is shiny and sticky.