STICKY GLAZED PORK RIBS

Servings

3–4 people

Time

Preparation: 20 minutes
Marinating: 2–4 hours (or overnight)
Cooking: 90 minutes

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INGREDIENTS

Pork ribs

• 1.5–2 kg pork ribs (baby back or spare ribs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

Marinade & glaze

• 4 tbsp ketchup

• 3 tbsp honey (or brown sugar)

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp BBQ sauce

• 1 tbsp apple cider vinegar (or rice vinegar)

• 1 tbsp Worcestershire sauce

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp chili flakes (optional)

Aromatics (optional)

• Fresh thyme or rosemary sprigs

Garnish

• Chopped parsley or dried herbs

• Edible flowers (optional, for presentation)

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INSTRUCTIONS

Step 1: Prepare the ribs

• Remove the membrane from the back of the ribs

• Cut ribs into individual pieces or small racks

• Season with salt, pepper, paprika, and garlic powder

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Step 2: Make the marinade

• In a bowl, mix ketchup, honey, soy sauce, oyster sauce, BBQ sauce, vinegar, Worcestershire sauce, garlic, smoked paprika, and chili flakes

• Stir until smooth

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Step 3: Marinate

• Coat ribs thoroughly with the marinade

• Cover and refrigerate for at least 2 hours, preferably overnight

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Step 4: Bake (slow and tender)

• Preheat oven to 160°C (320°F)

• Arrange ribs in a baking dish, cover tightly with foil

• Bake for 70–80 minutes until meat is tender

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Step 5: Glaze and caramelize

• Increase oven temperature to 220°C (430°F)

• Remove foil and baste ribs generously with pan sauce

• Add thyme or rosemary if using

• Bake uncovered for 10–15 minutes, turning once, until glossy and caramelized

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SERVING

• Transfer ribs to a serving platter

• Spoon extra glaze over the top

• Garnish with herbs or edible flowers

• Serve hot with mashed potatoes, roasted vegetables, or salad

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TEXTURE & FLAVOR

• Meat: tender, juicy, pulls easily from bone

• Glaze: sticky, sweet-savory with smoky depth

• Overall: bold, rich, restaurant-quality

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TIPS

• Low-and-slow baking ensures tenderness

• Do not skip membrane removal

• Watch closely during final glaze to prevent burning

• Can be finished on a grill for extra char