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Sticky Caramelized Pork Ribs

These pork ribs are slow-cooked until tender, then glazed with a rich, sticky sauce made from soy, brown sugar, honey, garlic, and ginger. The final dish features a glossy, crackly crust that’s both crispy and tender, with a smoky-sweet aroma filling the kitchen. The result is a visually stunning, flavorful rib that’s perfect for casual gatherings or weekend indulgence.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork ribs preferably baby back or spare ribs
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 cup soy sauce
  • 0.5 cup brown sugar packed
  • 2 tbsp honey
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tsp sesame oil

Equipment

  • Oven
  • Baking sheet with foil
  • Basting brush
  • Sharp knife
  • Tongs

Method
 

  1. Preheat your oven to 150°C (300°F). Line a baking sheet with foil and set aside.
  2. Remove the thin membrane from the back of the ribs using a paper towel grip to help it peel away easily. This step ensures the glaze penetrates better and the ribs become tender.
  3. Rub the ribs generously with salt, pepper, and smoked paprika. Let them sit at room temperature for about 15 minutes while you prepare the glaze.
  4. In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to create your sticky glaze. It should smell fragrant and look slightly thick and syrupy.
  5. Place the ribs on the prepared baking sheet, then cover tightly with foil to trap moisture. Bake in the oven for about 2.5 hours, until the meat is tender and begins to pull away from the bones.
  6. Carefully remove the ribs from the oven, uncover, and brush generously with the prepared glaze, ensuring an even coating. Increase the oven temperature to 220°C (430°F).
  7. Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes. Baste with the glaze every 5 minutes, watching for it to turn dark, crackly, and glossy—as this indicates caramelization.
  8. For extra crispiness, broil the ribs for 2-3 minutes, keeping a close eye so they don’t burn. The glaze should shimmer and crackle, forming a beautiful crust.
  9. Remove the ribs from the oven and let them rest loosely covered with foil for about 5 minutes. This helps juices redistribute and the glaze to set beautifully.
  10. Slice the ribs between the bones using a sharp knife. Serve immediately, with the glossy, crackly crust facing up and extra glaze on the side if desired.

Notes

For an even more intense flavor, marinate the ribs in the glaze for a few hours before baking. Keep a close eye during broiling to prevent burning, and feel free to add a splash of water or vinegar to the glaze if it starts to darken too quickly.