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Sticky Caramelized Pork Ribs

These pork ribs feature a glossy, sticky glaze that develops into a crackling, caramelized crust during roasting. Main ingredients like pork ribs, soy sauce, honey, and smoked paprika work together to create tender meat with a smoky, sweet, and savory exterior. The final dish boasts a shimmering, chewy crust that crackles under each bite, with melt-in-your-mouth meat inside.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork ribs baby back or spare ribs
  • 1/4 cup soy sauce preferably sweet soy sauce
  • 3 tablespoons honey for shine and sweetness
  • 4 cloves garlic minced
  • 1 inch ginger grated fresh
  • 1 teaspoon smoked paprika adds smoky aroma
  • 1 tablespoon rice vinegar brightens the glaze
  • 1 teaspoon sesame oil for nutty flavor

Equipment

  • oven
  • Baking sheet with foil
  • Roasting rack
  • Brush
  • Sharp knife

Method
 

  1. Preheat your oven to 150°C (300°F). Line a baking sheet with foil and set a roasting rack inside.
  2. Trim any excess fat from the ribs with a sharp knife, then season them generously with salt and pepper. Let them sit while you prepare the glaze.
  3. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, smoked paprika, rice vinegar, and sesame oil until the mixture is smooth and sticky.
  4. Brush a thin layer of the glaze onto the ribs, coating them evenly on all sides. Place the ribs on the prepared rack, meat side up.
  5. Bake the ribs in the oven for about 2 hours. The meat will become tender and slightly shrink back from the bones, and the glaze will bubble gently.
  6. Remove the ribs from the oven and increase the temperature to 220°C (430°F), or switch to broil mode. Brush another generous coat of glaze over the ribs.
  7. Place the ribs back in the oven under the broiler. Broil for 5-7 minutes, watching closely as the glaze bubbles, darkens, and forms a shiny, crackly crust.
  8. Once the surface is deeply caramelized and sticky, remove the ribs from the oven. Let them rest for 10 minutes to allow the glaze to set and juices to redistribute.
  9. Slice between the bones and serve the ribs hot, with any remaining glaze brushed over the top for extra shine and flavor.

Notes

For an extra smoky flavor, you can finish the ribs on a grill for a few minutes after broiling. Keep a close eye to prevent burning the glaze.