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Sticky Pork Ribs

These sticky pork ribs are slow-cooked to tender perfection, then finished under high heat to develop a glossy, caramelized crust. Coated in a smoky-sweet glaze made from soy sauce, brown sugar, garlic, and honey, the ribs boast a sticky, crispy exterior with fall-off-the-bone meat. The process emphasizes patience and basting, resulting in a deeply flavorful, tactile experience.
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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: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork back ribs preferably with a good layer of fat
  • 1/4 cup soy sauce high quality for depth of flavor
  • 1/4 cup brown sugar preferably dark for richness
  • 4 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon smoked paprika or chipotle powder for extra smoke and heat

Equipment

  • Baking sheet with wire rack
  • Brush
  • Aluminum foil or baking cover
  • Small saucepan

Method
 

  1. Begin by removing the silver skin from the back of the ribs for better glaze absorption. Pat the ribs dry with paper towels to remove excess moisture.
  2. Preheat your oven to 150°C (300°F). Line a baking sheet with foil and place a wire rack on top to support the ribs.
  3. In a small bowl, whisk together soy sauce, brown sugar, minced garlic, apple cider vinegar, honey, and smoked paprika until the sugar dissolves and the mixture is smooth.
  4. Brush a generous layer of the glaze all over the ribs, making sure to coat evenly on all sides, especially the meaty parts. This initial coating helps infuse flavor and starts the caramelization process.
  5. Wrap the ribs tightly in foil or cover with a baking sheet to seal in moisture. Place in the oven and bake for about 2.5 hours, until the meat is tender and starting to pull away from the bones with a gentle tug.
  6. Carefully remove the ribs from the oven and uncover. Increase the oven temperature to 200°C (400°F). Brush the ribs generously with more glaze, ensuring full coverage for a sticky finish.
  7. Return the ribs to the oven and bake uncovered for an additional 20-30 minutes, basting every 10 minutes. Watch as the glaze thickens, bubbles, and develops a glossy, caramelized crust that smells smoky and sweet.
  8. Once the glaze turns deep amber, sticky, and shiny, and the ribs emit a smoky aroma, remove them from the oven. Let the ribs rest for 5 minutes to allow the glaze to set and juices to redistribute.
  9. Slice or serve the ribs whole, with their sticky, glossy crust intact. Enjoy the tender meat that pulls easily from the bone, coated in a rich, smoky-sweet glaze.

Notes

For extra smoky flavor, add a dash of liquid smoke to the glaze. To make the ribs even more tender, marinate with the glaze overnight before cooking.