Honey Garlic Sticky Ribs
Honey Garlic Sticky Ribs. Firmly planted in the finger licking good category. They're perfect for dinner with some rice or noodles or as game day grub to share with friends.
Originally published January 2015.
Most of the recipes I've encountered for this type of sticky ribs have a sauce that's far too runny and the ribs just sit in it. Actually, that's the sort of thing that's popular at Chinese take-out restaurants in these parts.
The thinner sauce does lend itself well to pouring over steamed rice or noodles. So, I'm not knocking it at all if that's what people like.
However, this time, I wanted to create a recipe that was more of a finger food version to be enjoyed on game day in particular.
Yes, you might get the sticky glaze all over your fingers but at least not in your lap.
I borrowed a couple of ideas from a couple of other recipes like using a rub and the same method as in my recipe for Foolproof Dry Rubbed Oven Ribs and the basic Honey Garlic Sauce from my very famous Double Crunch Honey Garlic Chicken.
With a little customization of the rub and the sauce, the result was absolutely delectable. Slowly cooked to tender perfection, and glazed with layers of sweet sticky garlic glaze, these are the kind of ribs you just can't stop eating!
Need more game day food inspiration?
Take a look at our terrific collection of Super Bowl Food Ideas. Great for any game day year round.
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Honey Garlic Sticky Ribs
Sweet, sticky, tender ribs with the best, most finger licking good honey garlic glaze you can imagine.
Ingredients
- 3-4 pounds pork ribs, back or side ribs
For the dry rub
- 2 tablespoon powdered ginger
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 1 teaspoon ground thyme
- 1 ½ teaspoon kosher salt
For the glaze
- 2 tablespoon olive oil
- 3-4 cloves minced garlic
- 1 cup honey
- ¼ cup soy sauce, low sodium soy sauce is best
- 1 teaspoon ground black pepper
Instructions
To make the dry rub
- Mix together all ingredients well.
To make the glaze
- In a medium saucepan add the 2 tablespoon olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
- Add the honey, soy sauce and black pepper.
- Simmer very slowly together for about 20 minutes until the sauce reduces and thickens slightly. Remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
To prepare the ribs
- There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.
- Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight. You can of course cook them immediately but you get better flavour penetration into the meat if you do it in advance. They will be delicious either way if you are pressed for time.
To cook the ribs
- Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8-9 hours depending on the thickness of the ribs. Baby Back Ribs tend to take less time than side ribs for example.
- In the last couple of hours or so of cooking time, begin brushing on the glaze and turning the ribs every 30 minutes or so. You can continuously brush on layers of glaze for as long and as often as you like to build up the sticky glaze to your taste.
- When a bone from the ribs is easily and cleanly able to be pulled away from the meat, then they are done.
- Let the ribs rest for 10 minutes before serving.
Nutrition Information
Yield
6Serving Size
⅙ of recipeAmount Per Serving Calories 856Total Fat 47gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 29gCholesterol 165mgSodium 1466mgCarbohydrates 62gFiber 1gSugar 57gProtein 47g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Yum - thank you Barry.
Barry, Could I cook this in my crock pot, what recipe changes do you recommend if so. Thank you for all the wonderful recipes you post.
The recipe is not intended for a crock pot. These are dry baked and you'll never get the sticky glaze with that method.
I received you cookbook for Christmas. It is beautiful....can't wait to try your recipes.
Thanks so much; hope you enjoy using it.
made tonight, no complaints and that is truly great when I hear nothing except, "thanks Mom is there anymore"
When it comes to kids and dinner, that's the best complaint of all. Hope you make it many more times!
Can this be used for beef ribs?
It's certainly worth a try with short ribs.
is this in your cook book.I just sent you an email asking do you want me to buy your cook book of you or amazon.then iI came back to your site & saw these .I have been looking for years for these type ribs my mom used to make with honey & no sugar .You are such a blessing thanks.
No but maybe the next one!
How long does this take to cook. The instructions says 8-9hrs but the receipe says 8-9 mins
Recipe is updated to correct typo.
Take out Soy Sauce and substitute it with coconut aminos to make gluten free. Soy sauce has gluten in it, or either use gluten free soy sauce.
Barry, 225 for 8 hours ?
Yup. Or until they fall off the bone.
I have prepared these exactly as recipe states and they are amazing!!! I am wondering if you think they could be done low heat on the top rack of a grill? Just curious, the hubby loves to grill and I hate to take his fun away lol
I often finish ribs on the grill.
I did not have ribs but I did have a pork roast. I brined pork roast with water, kosher salt and 6 crushed garlic cloves for 16 hrs. Then used the recipe for this and it was delicious!
That sounds great. I am a big fan of brining pork loin as well.
I used to use a knife and then needle nose pliers to remove silverskin from the back of ribs. My niece's husband told me once you get the silver skin started fold a paper towel and grab the silverskin with it.
I didn't think it would work but It's the only way I do it now.
I haven't been subscribed to your newsletter for long but I've tried more recipes from your site than any other. The Foolproof Chocolate Crackle Cookies are our favourite.
Hi Barry
I was wondering if you can do this recipe at a higher heat to shorten cooking time ...maybe 300 degrees or thereabouts?
The connectrive tissue in ribs is what requires to low and slow approach. Rush it and they will be tough.
Hi Barry,
I have a question regarding the preparation of the ribs. I always boil my ribs for approx. 1 hour with some salt and about a tbsp of vinegar. This helps to get rid of a lot of fat before I grill them. My question is...can I proceed with the rub after the ribs are cooled and then leave overnight and grill the next day? Appreciate your feedback.
Yes, if that's your method. I will say, I think you are boiling away flavour.