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Sliced honey garlic glazed spare ribs on a wooden board with sticky glaze and scattered sesame seeds

Sticky Oven-Baked Honey Garlic Glazed Spare Ribs

Spare ribs braise covered until tender, then get brushed with a honey soy garlic glaze and broiled until sticky and charred at the edges.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 560
Ingredients Method Notes

Ingredients
  

Ribs
  • 1.1 kg Pork spare ribs (about 2.5 lb); membrane removed
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
Honey Garlic Glaze
  • 120 ml Honey (1/2 cup)
  • 60 ml Soy sauce (1/4 cup); low sodium preferred
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 1 tbsp Rice vinegar
  • 2 tbsp Ketchup
  • 1 tsp Sesame oil
  • 1/2 tsp Red chili flakes optional

Method
 

Prep the Ribs
  1. Heat oven to 150 C / 300 F. Line a rimmed baking sheet with foil.
  2. Pat ribs dry, remove the membrane from the bone side if still attached, and season both sides with salt, pepper, and garlic powder.
  3. Place ribs bone-side down on the sheet, cover tightly with a second sheet of foil, and bake for 2 hours until the meat has pulled back from the bone ends and a paring knife slides in with little resistance.
Make the Honey Garlic Glaze
  1. While the ribs bake, whisk honey, soy sauce, minced garlic, grated ginger, rice vinegar, ketchup, and sesame oil in a small saucepan.
  2. Bring to a simmer over medium heat and cook 5 to 6 minutes, stirring, until it thickens slightly and coats the back of a spoon.
Glaze and Broil
  1. Remove ribs from the oven, uncover, and raise oven temperature to 220 C / 425 F.
  2. Brush ribs generously with half the glaze, return to the oven uncovered, and cook 10 minutes.
  3. Flip, brush with remaining glaze, and cook 8 to 10 minutes more until the edges are sticky and charred in spots and internal temp reads 90 C / 195 F.
  4. Rest 5 minutes, slice between the bones, and spoon any extra glaze from the pan over the top before serving.

Notes

  • Remove the membrane from the ribs for better glaze absorption.
  • Do not skip the covered braise, it's what makes the meat tender.
  • Simmer glaze until it thickens slightly before brushing onto ribs.
  • Use low-sodium soy sauce to control the saltiness of the glaze.