STICKY GLAZED PORK RIBS
Servings
3–4 people
Time
Preparation: 20 minutes
Marinating: 2–4 hours (or overnight)
Cooking: 90 minutes
INGREDIENTS
Pork ribs
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1.5–2 kg pork ribs (baby back or spare ribs)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
Marinade & glaze
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4 tbsp ketchup
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3 tbsp honey (or brown sugar)
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3 tbsp soy sauce
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2 tbsp oyster sauce
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2 tbsp BBQ sauce
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1 tbsp apple cider vinegar (or rice vinegar)
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1 tbsp Worcestershire sauce
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3 cloves garlic, minced
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1 tsp smoked paprika
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1 tsp chili flakes (optional)
Aromatics (optional)
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Fresh thyme or rosemary sprigs
Garnish
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Chopped parsley or dried herbs
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Edible flowers (optional, for presentation)
INSTRUCTIONS
Step 1: Prepare the ribs
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Remove the membrane from the back of the ribs
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Cut ribs into individual pieces or small racks
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Season with salt, pepper, paprika, and garlic powder
Step 2: Make the marinade
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In a bowl, mix ketchup, honey, soy sauce, oyster sauce, BBQ sauce, vinegar, Worcestershire sauce, garlic, smoked paprika, and chili flakes
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Stir until smooth
Step 3: Marinate
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Coat ribs thoroughly with the marinade
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Cover and refrigerate for at least 2 hours, preferably overnight
Step 4: Bake (slow and tender)
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Preheat oven to 160°C (320°F)
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Arrange ribs in a baking dish, cover tightly with foil
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Bake for 70–80 minutes until meat is tender
Step 5: Glaze and caramelize
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Increase oven temperature to 220°C (430°F)
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Remove foil and baste ribs generously with pan sauce
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Add thyme or rosemary if using
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Bake uncovered for 10–15 minutes, turning once, until glossy and caramelized
SERVING
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Transfer ribs to a serving platter
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Spoon extra glaze over the top
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Garnish with herbs or edible flowers
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Serve hot with mashed potatoes, roasted vegetables, or salad
TEXTURE & FLAVOR
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Meat: tender, juicy, pulls easily from bone
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Glaze: sticky, sweet-savory with smoky depth
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Overall: bold, rich, restaurant-quality
TIPS
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Low-and-slow baking ensures tenderness
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Do not skip membrane removal
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Watch closely during final glaze to prevent burning
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Can be finished on a grill for extra char