Honey garlic ribs are tender, fall-off-the-bone pork ribs seasoned with Vietnamese five-spice and brown sugar, slow-roasted for 2 hours, then tossed in a sticky honey-soy glaze and broiled until caramelized. The combination of ginger, garlic, and sesame creates an umami-rich finish with crispy, lacquered edges.
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In a mixing bowl, combine brown sugar, garlic powder, onion powder, chicken bouillon powder, Vietnamese five-spice, grated ginger, and black pepper to create the rub.
Add the individual pork ribs to the bowl with the rub and toss with your hands until every piece is generously coated.
Arrange the seasoned ribs in a single layer in a casserole dish lined with parchment paper, placing them meat-side up.
Cover the dish tightly with aluminum foil to trap the steam.
Bake in a preheated oven at 350°F (175°C) for about 2 hours, or until the meat is tender.
While the ribs are baking, prepare the sauce. In a small bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, black pepper, grated ginger, and grated garlic.
In a separate small dish, make a slurry by mixing the cornstarch and water until smooth. Add this to the sauce mixture and stir well to combine.
Once the ribs are cooked, remove them from the oven and let them rest for 5-10 minutes.
Pour the sauce mixture into a large pan or skillet over medium heat. Bring to a simmer and cook, stirring constantly, until the sauce becomes thick and glossy.
Add all the meat drippings from the baking dish into the simmering sauce, followed by the cooked ribs.
Toss the ribs in the sauce until they are fully coated and lacquered.
For extra caramelization, transfer the glazed ribs to a baking sheet and broil for 2-3 minutes until bubbling and caramelized on top.
Serve the ribs, optionally with rice and a side salad. Brush with any remaining glaze and garnish with sliced green onions and toasted sesame seeds.
Store cooled ribs in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F oven covered with foil for 10–15 minutes, or microwave individual portions with a splash of water.
casserole dish · parchment paper · aluminum foil · large skillet or pan · baking sheet
The ribs bake covered at 350°F for about 2 hours until tender, then are tossed in sauce and broiled for 2–3 minutes for caramelization.
Yes, baby back ribs work well; they may cook slightly faster (check for tenderness around 1.5–1.75 hours), and the glaze method remains the same.
It thickens the honey garlic sauce, creating a glossy, lacquered coating that clings to the ribs and caramelizes under the broiler.
Yes, prepare and season the ribs the day before, refrigerate, then bake as directed. The sauce can also be made ahead and reheated before tossing with cooked ribs.
It adds authentic flavor, but if unavailable, substitute 1/2 tsp each of ground cinnamon, coriander, and cloves plus 1/4 tsp each of fennel and star anise.
