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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.

Honey Garlic Sticky Ribs stacked on a white plate

Honey Garlic Sticky Ribs

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.

Honey Garlic Sticky Ribs photo of 2 half racks of ribs on a white platter

Honey Garlic Sticky Ribs

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.

Uncooked pork ribs on a wooden cutting board

Pork side ribs or back ribs can be used in this recipe.

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!

Honey and garlic stock photo collage

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

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Honey Garlic Sticky Ribs photo with title text added for Pinterest

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Honey Garlic Sticky Ribs stacked on a white plate
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.

To cook the ribs

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

Nutrition Information



Serving Size

1/6 of recipe

Amount 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.

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Honey Garlic Sticky Ribs - so tender and perfectly glazed. - galaxyconcerns

Monday 6th of February 2023

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Sunday 16th of October 2022

A little too much ginger for my family’s liking so if I make this recipe again I will adjust spices to our liking. Strictly a preference. The method of cooking the ribs did produce a real crispy outside and surprisingly tender inside. Very nice. I will definitely not make the glaze though. I tossed mine after tasting it once it cooled down and it wasn’t good in my humble opinion. I used a honey garlic wing sauce I had on hand to baste the ribs and that was good enough for us. I think there are so many types of honey and the one used didn’t suit the glaze.

Bradley Ploughman

Saturday 5th of March 2022

Have you ever tried to sous vide ribs with this recipe and what would the process be?


Saturday 29th of January 2022

I was disappointed in this recipe..the ginger overpowered the the flavors, even the garlic...maybe fresh ginger and not so much, but a big no to the powder variety.


Wednesday 26th of January 2022

Is it really necessary to cook 8-9 hours ? Seems a bit overkill.

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