Ingredients:
For the Ribs:
- 2–3 lbs (1–1.5 kg) pork ribs (baby back or spare ribs)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tbsp oil (for searing or brushing)
For the Sticky Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar or apple cider vinegar
- 4 garlic cloves, minced (or more to taste)
- 1 tbsp ginger (grated or minced, optional)
- 1 tsp cornstarch + 1 tbsp water (to thicken)
- 1–2 tsp sriracha or chili flakes (optional for heat)
Instructions:
1. Prep the Ribs:
- Remove the silver skin (membrane) from the back of the ribs if not already done.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Optional: Marinate for 1–2 hours for extra flavor.
2. Cook the Ribs:
Choose your method:
a) Oven Method:
- Preheat oven to 300°F (150°C).
- Wrap ribs in foil (meat side up) and bake on a tray for 2.5–3 hours until tender.
- Remove from foil and reserve any juices.
b) Instant Pot / Pressure Cooker:
- Add 1 cup water and a trivet. Cook ribs on high pressure for 25–30 minutes, natural release.
- Broil or grill to finish.
c) Slow Cooker:
- Cook on low for 6–7 hours or high for 3–4 hours, then broil to finish.
3. Make the Sticky Honey Garlic Sauce:
- In a saucepan, combine honey, soy sauce, garlic, ginger, vinegar, and chili (if using).
- Simmer over medium heat for 5–7 minutes.
- Mix cornstarch with water, then stir into the sauce.
- Cook until thick and glossy (2–3 more minutes). Remove from heat.
4. Glaze and Broil/Grill:
- Brush the ribs generously with the sticky sauce.
- Broil in the oven or grill for 3–5 minutes per side, until caramelized and slightly charred.
- Brush with more sauce just before serving.
Garnish & Serve:
- Garnish with sesame seeds and chopped green onions.
- Serve with rice, coleslaw, or grilled veggies.
Optional Additions:
- Add a splash of hoisin sauce or ketchup for a richer glaze.
- For extra caramelization, baste twice during broiling