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Sticky Caramelized Pork Ribs

This dish features tender pork ribs coated in a glossy, smoky-sweet glaze that develops during broiling. The process involves slow baking, glazing, and high-heat caramelization to create a crispy, sticky crust with rich, savory flavors. The final appearance is a shiny, caramel-baked crust that invites you to dig in with sticky fingers and a satisfied smile.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork ribs spare ribs preferred
  • 1/4 cup soy sauce or coconut aminos
  • 1/4 cup honey or maple syrup
  • 4 cloves garlic minced
  • 1/4 cup brown sugar coconut sugar or white sugar
  • 2 tablespoons rice vinegar apple cider vinegar as substitute
  • 1 teaspoon sesame oil or toasted olive oil
  • Salt & pepper to taste

Equipment

  • Baking sheet
  • Aluminum foil
  • Basting brush
  • Small saucepan
  • Oven

Method
 

  1. Preheat your oven to 150°C (300°F). Wrap the pork ribs tightly in aluminum foil, shiny side in, and place on a baking sheet. Bake slowly for about 2.5 to 3 hours until the meat is tender and pulls back from the bones, filling your kitchen with a rich, meaty aroma.
  2. While the ribs cook, combine soy sauce, honey, minced garlic, brown sugar, rice vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the mixture thickens and turns a glossy, caramel-colored glaze, about 5-7 minutes. This aromatic sauce will be your sticky, smoky glaze.
  3. Once the ribs are tender, carefully remove the foil and check if the meat is easily pulling away from the bones. Unwrap and transfer the ribs to the unlined side of the baking sheet. Brush generously with the glaze, coating all sides evenly with a basting brush. The kitchen will smell sweet and smoky as you work.
  4. Place the glazed ribs under the broiler set at 220°C (430°F), about 4-6 inches from the heat source. Broil for 3-5 minutes, watching closely so the glaze bubbles and turns a deep amber, creating a shiny, caramelized crust. The sound of bubbling and the smell of roasting sugar will fill the air.
  5. Remove the ribs from the oven and brush on another layer of glaze for extra stickiness. Return to the broiler for another 2-3 minutes if needed, until the surface is crackling slightly and deep golden. Repeat glazing and broiling if you prefer a thicker, more caramelized coating.
  6. Once the glaze has developed a deep amber shine and the surface crackles gently, transfer the ribs to a cutting board or serving plate. Let them rest for about 5 minutes to allow the glaze to set, then cut into individual portions or serve whole, with extra glaze on the side. The surface should be glossy, sticky, and invitingly smoky.

Notes

For extra shine, brush a little honey or sesame oil on the ribs right after broiling. Keep a close eye during broiling to prevent burning—the glaze can caramelize quickly. Reheat leftovers covered in foil at 150°C (300°F) for 20-25 minutes to keep them sticky and tender.