Honey garlic Spareribs
Treat yourself to these flavorful honey garlic spareribs. Pork ribs are marinated in a combination of honey, soy sauce, and garlic.
There’s something irresistible about tender spareribs baked in a sticky-sweet, garlicky glaze—and this version delivers every time. These honey garlic ribs are marinated in a rich sauce made with honey, soy sauce, garlic, and a splash of ketchup for depth. After marinating, they’re slowly baked until melt-in-your-mouth tender and deeply flavorful.
The marinade doubles as the base for a glossy sauce you can spoon over the ribs before serving. Whether it’s a weekend dinner or a casual get-together, these baked spareribs are sure to impress.
What You’ll Like About This Dish
Bold flavor. A sweet and savory marinade transforms the ribs into a deeply flavorful dish.
Hands-off cooking. The oven does most of the work—just marinate, bake, and baste.
Perfect for gatherings. These ribs are great for company, family dinners, or weekend treats.
Ingredient Notes
- Garlic: Fresh garlic mashed with salt adds strong aromatic flavor to the marinade.
- Kosher salt: Helps balance the sweetness and enhances flavor; use less if substituting table salt.
- Honey: Adds sweetness and creates a sticky glaze—use light or amber honey for best results.
- Soy sauce: Adds umami and saltiness; use low-sodium if preferred.
- Chicken broth: Keeps the ribs moist and balances the rich marinade.
- Ketchup: Adds tang and depth; tomato puree can be used in its place.
- Pork spareribs: Choose meaty ribs and remove excess fat if needed.
- Cornstarch: Used to thicken the pan juices into a rich sauce.
- Water: Needed for adjusting the sauce and making the cornstarch slurry.
Steps to Make Honey Garlic Spareribs
- Combine the garlic, salt, honey, soy sauce, chicken broth, and ketchup in a bowl.
- Pour the marinade over the ribs in a large dish and refrigerate for several hours or overnight, turning occasionally.
- Preheat the oven and line a roasting pan with foil.
- Transfer the ribs and marinade to the pan and bake briefly at high heat.
- Reduce the temperature and continue baking until the ribs are tender, basting occasionally.
- Remove the ribs to a platter and keep warm.
- Add water to the pan juices and thicken with a cornstarch slurry.
- Simmer the sauce until thickened and serve it with the ribs.
Tips
- Marinate the ribs overnight for the deepest flavor.
- Line your roasting pan with foil to simplify cleanup.
- Cut the ribs into portions before marinating if you prefer individual servings.
- If your ribs are extra fatty, trim excess fat before marinating.
Recipe Variations
- Spicy version. Add a teaspoon of chili garlic sauce or sriracha to the marinade for heat.
- Sticky glaze. Brush the thickened sauce onto the ribs and broil briefly for a caramelized finish.
- Slow cooker method. Cook the marinated ribs on low for 6–7 hours, then thicken the sauce separately.
- Ginger-garlic twist. Add a tablespoon of grated fresh ginger to the marinade for extra zing.
Serving Suggestions
- Serve with steamed rice or fried rice to soak up the sauce.
- Add a side of roasted vegetables or stir-fried greens.
- Pair with a light cabbage slaw or Asian-style salad for freshness.
- Include extra sauce at the table for drizzling or dipping.
How to Store
Refrigerate: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze ribs and sauce together in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm ribs gently in a covered baking dish at 300°F or microwave in short bursts with a spoonful of sauce to keep them moist.
Honey garlic Spareribs
Ingredients
- 4 cloves garlic
- 2 teaspoons kosher salt
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 cup chicken broth
- 1/4 cup ketchup
- 4 pounds pork spareribs
- 1 tablespoon cornstarch
- water
Instructions
- Mash the garlic with the salt, then combine it in a bowl with the honey, soy sauce, chicken broth, and ketchup or tomato puree. Pour mixture over the ribs, refrigerate, and let them marinate for several hours or overnight. Turn several times to coat all surfaces.
- Preheat oven to 450 F.
- Place the spareribs in a foil-lined roasting pan with their marinade. Bake for 10 minutes at 450 F, then reduce oven temperature to 325 F. Continue baking for 1 hour and 20 minutes, or until the ribs are beautifully tender. Baste occasionally to enhance the flavors and keep them moist.
- Put the ribs on a serving platter and keep them warm while you thicken the sauce. Add enough water to the liquid in the roasting pan to make 1 cup. Make a paste with the cornstarch and a small amount of water, then blend into the liquid, cooking until thickened and clear. Serve with the spareribs.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
