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Honey Garlic Sticky Ribs

Honey Garlic Sticky Ribs. Firmly planted in the finger licking good category. Perfect for dinner with some rice or noodles or as game day grub to share with friends.

Honey Garlic Sticky Ribs

Honey Garlic Sticky Ribs

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. 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. This time however, 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. 

Best Super Bowl Party Food Ideas phptp collage with title text for Pinterest

Like this Honey Garlic Sticky Ribs recipe?

Find plenty of other ideas like this in our Pork Recipes Category.

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Honey Garlic Sticky Ribs

Honey Garlic Sticky Ribs

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Honey Garlic Sticky Ribs
Yield: 6

Honey Garlic Sticky Ribs

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes

Sweet, sticky, tender ribs with the best, most finger licking good honey garlic glaze you can imagine.


  • 3-4 pounds pork ribs, back or side ribs

For the dry rub

  • 2 tbsp powdered ginger
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1/4 to 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1 tsp ground thyme
  • 1 1/2 tsp kosher salt

For the glaze

  • 2 tbsp olive oil
  • 3-4 cloves minced garlic
  • 1 cup honey
  • ¼ cup soy sauce, low sodium soy sauce is best
  • 1 tsp ground black pepper


To make the dry rub

  1. Mix together all ingredients well.

To make the glaze

  1. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
  2. Add the honey, soy sauce and black pepper.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When a bone from the ribs is easily and cleanly able to be pulled away from the meat, then they are done.
  6. Let the ribs rest for 10 minutes before serving.

Nutrition Information



Serving Size

1/6 of recipe

Amount Per Serving Calories 1346Total Fat 100gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 46gCholesterol 324mgSodium 1395mgCarbohydrates 50gFiber 1gSugar 47gProtein 66g

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.

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Saturday 6th of February 2021

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.

Barry C. Parsons

Wednesday 10th of February 2021

Yes, if that's your method. I will say, I think you are boiling away flavour.


Monday 19th of October 2020

I have made ribs similar to these. To shorten the cooking time, I add water to the pan, and place the ribs with the dry rub on a rack above the waterline. Then they are covered tightly with foil and baked at 325 for two hours. Uncover and drain the water and base with the sauce for another hour of baking. They are fall off the bone tender!

10 Easy Low-Carb Memorial Day Recipes | Living Chirpy

Friday 31st of July 2020

[…] 4. Honey Garlic Sticky Ribs […]

Cathie Turner

Wednesday 1st of January 2020

I made these ribs to take to a New Years Eve house party last night. People loved them! I used baby-backed ribs as I was racing against the clock to make sure they were ready on time and you had said that these cook faster. I moved the temperature up to 250 degrees after a few hours to hurry it along as well. I was very pleased that the guests LOVED them! Thanks Barry!

Ruth Orenstein

Monday 31st of December 2018

Hi Barry I was wondering if you can do this recipe at a higher heat to shorten cooking time ...maybe 300 degrees or thereabouts?

Barry C. Parsons

Sunday 6th of January 2019

The connectrive tissue in ribs is what requires to low and slow approach. Rush it and they will be tough.

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