Sticky Pork Ribs are a deliciously messy and finger-licking dish perfect for a casual dinner or weekend barbecue. The ribs are slow-cooked until they’re tender and fall off the bone, then coated in a sweet and savory glaze that caramelizes into a sticky, flavorful coating. Whether grilled or baked, these ribs have the perfect balance of smoky, sweet, and tangy flavors, making them irresistible. Serve them with a side of coleslaw or corn for a complete, satisfying meal.
Ingredients:
- 2-3 lbs pork ribs (baby back or spare ribs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sticky glaze:
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp chili flakes (optional for heat)
- 2 cloves garlic, minced
- 1 tbsp grated ginger
Instructions:
- Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil.
- Prepare the ribs by removing the membrane on the back of the ribs (optional but recommended for tenderness). Rub the ribs with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Wrap the ribs tightly in foil and place them on the baking sheet. Bake for 2.5 to 3 hours, or until the ribs are tender and cooked through.
- While the ribs are cooking, prepare the sticky glaze. In a small saucepan, combine the honey, soy sauce, ketchup, apple cider vinegar, brown sugar, chili flakes, garlic, and ginger. Simmer over medium heat for 5-7 minutes, until the sauce thickens slightly.
- Remove the ribs from the oven and carefully unwrap them. Brush generously with the sticky glaze.
- Increase the oven temperature to 425°F (220°C) and return the ribs to the oven, uncovered, for 10-15 minutes, or until the glaze is caramelized and sticky.
- Serve the ribs hot, with extra glaze on the side for dipping. Enjoy!
