I want my baby back, baby back, baby back ribs! These oven-baked ribs are fall-apart tender, mouthwatering, juicy and jam-packed with tons of umami flavour. People always say good things take time and these ribs are no different. Cooking the ribs in the oven, low and slow, is really the key here!
An aromatic spice rub and sweet and sticky Honey Garlic Sauce are all you need to make these life changing ribs! They are coated in a good dose of flavourful spice rub, which includes sweet and smoky paprika, garlic and onion powder, allspice and ginger. Wait, it gets better! The cooked ribs are finished off with a thick layer of beyond delicious and finger licking good Honey Garlic Sauce.
My Honey Garlic Ribs are super simple to make, yet impressive enough to make jaws drop! They make for the perfect weeknight or weekend dinner, date night and game day snack. If you love ribs, then you’ll have to try my Honey Garlic Rib recipe! So, let me show you how it’s done. Grab a spoon and come and cook with me!
If you’re looking for some fun and exciting sides to pair with these ribs, then you’ll have to try my Simple Three Bean Salad, Homemade "Dill Pickle" Coleslaw, Mexican Street Corn Salad, Salt & Vinegar Smashed Potatoes or Homemade Potato Wedges. Dig in and enjoy!
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes
Serves: 6 - 8
Ingredients:
Pork Ribs
4.6 lbs or 2 racks baby back ribs (approx. 2.3 lbs each)
2 Tbsp avocado oil
Spice Rub
1 Tbsp smoked paprika
1 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp kosher salt
1 1/2 tsp ground ginger
1 tsp ground allspice
1 tsp freshly ground pepper
Honey Garlic Sauce
1/2 cup water
2 Tbsp cornstarch
2 Tbsp avocado oil
6 cloves garlic, minced (approx. 1 Tbsp)
1 tsp red pepper flakes
1 cup honey
1/4 cup plus 2 Tbsp low-sodium soy sauce or tamari (See Notes below)
1 Tbsp seasoned rice vinegar
Instructions:
Preheat the oven to 300F. Grab two 11” x 17” rimmed baking sheets and line them with aluminum foil. Set aside another two sheets of aluminum foil, slightly longer than the length of the baking sheet.
Preparing the Ribs: Remove the ribs from the refrigerator and pat them dry with a paper towel. Then, if the butcher hasn’t already done so, peel off the thick and tough membrane covering the bones. Place the ribs on the baking sheets and set aside.
Making the Spice Rub: To a small bowl, add the smoked and sweet paprika, garlic powder, onion powder, salt, ground ginger, allspice and ground pepper. Mix until fully incorporated.
Drizzle avocado oil over each of the racks and massage it into the meat. Liberally season the ribs with the spice rub, ensuring all sides are well-coated.
Cooking the Ribs: Cover the ribs with the remaining sheets of aluminum foil, ensuring that they are tightly covered and sealed. Bake for 2.5 hours. Then, carefully remove the ribs from the oven, uncover, and bake for an additional 20 minutes.
Making the Honey Garlic Sauce: While the ribs are cooking, to a small bowl, add the water and cornstarch and whisk until combined.
To a medium saucepan, set over medium heat, add the avocado oil. Once hot, toss in the red pepper flakes and garlic and cook for 30 seconds. Then, add the honey, soy sauce, rice vinegar and cornstarch slurry and bring the mixture to a boil. Boil for 2 minutes, then reduce the heat to low and cook for an additional 3 minutes or until the sauce has thickened. Turn off the heat and set aside to cool. Once cool, reserve 1 cup of sauce and set aside.
Glazing the Ribs: Remove the ribs from the oven and crank up the oven temperature to 400F. Brush Honey Garlic Sauce over the topside of the meat and transfer the ribs back into the oven for another 10 minutes of cook time.
The Finishing Touch: Remove the ribs from the oven and let them stand for 10 minutes. Then, cut the ribs into desired pieces and serve and enjoy!
If You’re Feeling Saucy: Spoon some of the reserved Honey Garlic Sauce over top or use it as a dip alongside the ribs.
Notes:
Make it Gluten-Free: To make this dish gluten-free, simply substitute the low-sodium soy sauce in this recipe with low-sodium tamari on a 1:1 basis.
Leftover Honey Garlic Sauce: If you love Honey Garlic Sauce, then you’re in luck! This recipe makes quite a bit of sauce! If you have any leftovers, use the sauce to coat my Honey Garlic Chicken Wings or simply freeze it. When you’re ready to use it, just thaw and brush or drizzle it over your favourite protein - including chicken, shrimp, salmon or pork.
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