Sticky Honey Garlic BBQ Pork Ribs
Tender, juicy ribs coated in a sweet, garlicky, smoky glaze with caramelized edges. This recipe works especially well for a weekend dinner or barbecue.
Ingredients
For the ribs
- 2–3 lb (900 g–1.4 kg) pork baby back ribs
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
For the sticky honey-garlic BBQ glaze
- ½ cup BBQ sauce
- ⅓ cup honey
- 4 cloves garlic, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes, optional
Instructions
- Prepare the ribs: Remove the thin membrane from the back of the ribs. Pat them dry, then rub both sides with salt, pepper, paprika, garlic powder, onion powder, and chili powder.
- Slow-cook: Heat the oven to 300°F (150°C). Place the ribs meat-side up in a baking dish and cover tightly with foil. Bake for approximately 2–2½ hours, until the meat is tender.
- Make the glaze: While the ribs cook, combine BBQ sauce, honey, garlic, soy sauce, vinegar, smoked paprika, and chili flakes in a small saucepan. Simmer gently for 3–5 minutes, stirring occasionally.
- Glaze the ribs: Remove the foil and generously brush the ribs with the honey-garlic BBQ sauce.
- Caramelize: Increase the oven to 425°F (220°C) and cook uncovered for about 10–15 minutes, brushing with another layer of glaze halfway through. For extra caramelization, finish under the broiler for 1–2 minutes, watching carefully so the honey doesn’t burn.
- Rest and serve: Let the ribs rest for about 5–10 minutes, then slice between the bones and brush with the remaining glaze.
The secret to sticky ribs
Don’t put all the honey glaze on at the beginning. Honey can burn during long cooking. Slow-cook the ribs first to make them tender, then apply several thin layers of glaze near the end so the sauce becomes sticky, glossy, and caramelized without burning.
Serve with coleslaw, corn on the cob, baked beans, or crispy roasted potatoes.
