Ingredients
4 pounds pork spareribs
½ cup honey
½ cup soy sauce
¼ cup white vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Instructions
Preheat Oven: Set the oven to 375°F (190°C).
Prepare Ribs: Cut the ribs into individual portions.
Make the Sauce: In a large bowl, whisk together honey, soy sauce, vinegar, brown sugar, and minced garlic until the sugar and honey dissolve. Add baking soda and whisk—the mixture will foam.
Coat the Ribs: Add the ribs to the sauce and toss to coat evenly.
Bake: Place the ribs on a foil-lined baking sheet, meat side up. Drizzle with extra sauce and sprinkle with garlic salt.
Cook: Bake for 1 hour, flipping and basting every 20 minutes.
Serve: Enjoy your sticky, flavorful ribs!
Tips for Perfect Honey Garlic SpareribsChoose the Right Ribs:Use pork spareribs or baby back ribs for this recipe. Spareribs are meatier, while baby back ribs are more tender.Remove the Membrane:Peel off the thin membrane on the back of the ribs for a more tender result. Use a paper towel to grip and pull it off.Marinate for Extra Flavor:Let the ribs marinate in the sauce for 1-2 hours (or overnight) in the fridge for deeper flavor.
Adjust Sweetness and Saltiness:If you prefer less sweetness, reduce the honey to ⅓ cup.Use low-sodium soy sauce if you’re watching your salt intake.Baking Soda Trick:The baking soda helps tenderize the ribs and creates a foamy reaction that helps the sauce cling to the meat.Baste Frequently:Basting the ribs every 20 minutes ensures they stay moist and develop a sticky, caramelized glaze.
Broil for Crispiness:For a crispy finish, broil the ribs for 2-3 minutes at the end of baking. Watch closely to prevent burning.Check for Doneness:The ribs are done when the meat pulls away from the bones and reaches an internal temperature of 190°F (88°C).VariationsSpicy Honey Garlic Ribs:Add 1-2 teaspoons chili flakes or 1 tablespoon sriracha to the sauce for a spicy kick.
Asian-Inspired Ribs:Add 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, and 1 teaspoon grated ginger to the sauce. Garnish with sesame seeds and green onions.BBQ Honey Garlic Ribs:Mix in 2 tablespoons BBQ sauce for a smoky twist.Citrus Honey Garlic Ribs:Add zest and juice of 1 orange or 1 lime to the sauce for a bright, citrusy flavor.Sticky Pineapple Ribs:
After baking, toss the ribs in a mixture of melted butter, minced garlic, and chopped parsley for extra richness.Slow Cooker Ribs:Cook the ribs in a slow cooker on low for 6-8 hours, then finish under the broiler for a sticky glaze.Grilled Ribs:Grill the ribs over medium heat, basting with the sauce, until caramelized and cooked through.
How to StoreRefrigerating:Store leftover ribs in an airtight container for up to 4 days. Reheat in the oven or microwave.Freezing:Wrap the ribs tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months.Thaw in the fridge overnight before reheating.Reheating:Oven: Reheat at 350°F (175°C) for 10-15 minutes, basting with extra sauce.
Microwave: Heat in 30-second intervals until warmed through.
