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Sticky Oven-Roasted Pork Ribs

This dish features tender pork ribs slow-roasted with a sticky, caramelized glaze that develops deep flavor and a crackly crust. The process involves slow baking covered to tenderize, then uncovering and broiling to achieve a glossy, smoky finish. The final ribs are juicy with crispy edges and a sweet-savory crust that’s irresistibly messy and delicious.
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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 ribs (spare or baby back) remove membrane for tenderness
  • 60 ml soy sauce or coconut aminos for dairy-free option
  • 3 tbsp honey for sticky sweetness
  • 4 cloves garlic minced
  • 2 tbsp brown sugar for caramelization
  • 2 tbsp apple cider vinegar brightens the glaze
  • 1 tsp five-spice powder aromatic depth

Equipment

  • Oven
  • Baking sheet with foil
  • Roasting pan or dish with lid
  • Pastry brush
  • Aluminum foil
  • Tongs
  • Meat thermometer

Method
 

  1. Preheat your oven to 150°C (300°F). Line a baking sheet with foil for easy cleanup and set a roasting pan or dish nearby.
  2. Prepare the ribs by peeling off the thin membrane from the underside using a paper towel for grip. This step helps the glaze penetrate and keeps the meat tender.
  3. In a bowl, whisk together soy sauce, honey, minced garlic, brown sugar, apple cider vinegar, and five-spice until the mixture is smooth and fragrant.
  4. Place the ribs on the prepared baking sheet and brush generously with the glaze, covering all sides. Let them sit for 10 minutes to soak up the flavors.
  5. Cover the ribs tightly with aluminum foil and bake in the oven for about 2 hours. This slow cooking tenderizes the meat and starts building that sticky crust.
  6. Remove the foil carefully, increase oven temperature to 200°C (390°F), and brush the ribs with another layer of glaze.
  7. Bake uncovered for another 20-30 minutes, basting and turning every 10 minutes. The glaze will bubble and turn glossy and caramelized.
  8. For the final touch, turn on the broiler and keep a close eye; in about 5 minutes, the glaze will crackle and develop a deep, smoky crust.
  9. Remove the ribs from the oven and let them rest for 5 minutes. Then, slice between the bones, serve, and spoon any remaining glaze over the top for maximum flavor.

Notes

Peeling the membrane ensures tender, juicy ribs with better glaze absorption. Use a meat thermometer to check for an internal temperature of around 70°C (160°F). Reheat gently to preserve the sticky glaze and juicy meat.