Sticky Honey Garlic Ribs (Oven-Baked)
Ingredients
For the ribs
2–2.5 lbs (900 g–1.1 kg) pork ribs (baby back or spare ribs)
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder (optional)
For the honey garlic sauce
½ cup honey
¼ cup soy sauce (low-sodium if possible)
4 cloves garlic, minced
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil (optional but recommended)
1 tsp cornstarch + 2 tbsp water (for thickening)
Optional garnish
Sesame seeds
Chopped green onions
Instructions
- Prep the ribs
Preheat oven to 300°F (150°C).
Remove the membrane from the back of the ribs (helps them get tender).
Pat ribs dry and season both sides with salt, pepper, paprika, and garlic powder. - Bake the ribs (low & slow)
Place ribs on a baking tray lined with foil.
Cover tightly with another layer of foil.
Bake for 2–2½ hours, until ribs are tender and the meat pulls away easily from the bone. - Make the honey garlic sauce
In a saucepan over medium heat, combine:
Honey
Soy sauce
Garlic
Ketchup
Brown sugar
Vinegar
Sesame oil
Bring to a gentle simmer (2–3 minutes).
Stir in cornstarch slurry and cook until thick and glossy (about 1 minute).
Remove from heat. - Glaze & caramelize
Increase oven temperature to 425°F (220°C).
Uncover ribs and generously brush with sauce.
Bake uncovered for 10–15 minutes, flipping once and brushing with more sauce, until sticky and caramelized.
(Optional: broil for 1–2 minutes at the end—watch closely!)
Serve
Slice between bones
Garnish with sesame seeds and green onions
Serve with rice, fries, or coleslaw
Tips
Want extra sticky ribs? Reserve some sauce and brush again right before serving.
For spicy honey garlic ribs, add ½–1 tsp chili flakes or sriracha.
Works great on the grill after oven-baking for a smoky finish.