Go Back

Sticky Slow-Roasted Pork Ribs

These pork ribs are cooked slowly in the oven to achieve tender, fall-apart meat coated in a thick, caramelized glaze. The process involves slow roasting wrapped in foil, then finishing at high heat to develop a sticky, smoky-sweet crust that clings with every bite, offering a messy, flavorful experience. The key ingredients—sugar, soy sauce, honey, garlic, and vinegar—work together to build layers of rich flavor and irresistible texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 4
Course: Main Course
Cuisine: American, Barbecue
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork ribs bone-in preferred
  • 1/2 cup brown sugar for depth and caramelization
  • 1/4 cup soy sauce adds savory umami
  • 1/4 cup honey for shine and stickiness
  • 4 cloves garlic minced
  • 2 tablespoons apple cider vinegar brightens the glaze
  • 1/2 teaspoon five-spice powder optional aromatic layer

Equipment

  • Baking sheet
  • Aluminum foil
  • Pastry brush
  • Small saucepan
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 150°C (300°F). Prepare a large baking sheet and lay out a piece of aluminum foil for wrapping the ribs later.
  2. Remove the silver skin from the ribs if present, then cut the racks into manageable sections for easier handling. Pat them dry with paper towels to remove excess moisture.
  3. In a small saucepan, combine brown sugar, soy sauce, honey, minced garlic, apple cider vinegar, and five-spice powder. Bring the mixture to a simmer over medium heat, stirring constantly until it thickens slightly and becomes glossy—about 3 to 5 minutes. This creates your flavorful glaze.
  4. Use a pastry brush to generously coat all sides of the ribs with the glaze, ensuring an even, sticky layer. Place the coated ribs on the prepared baking sheet.
  5. Wrap the ribs tightly in the aluminum foil, sealing well to trap moisture and promote tenderization during slow roasting.
  6. Place the wrapped ribs in the oven and roast for about 2.5 to 3 hours, or until the meat is tender and pulls away easily from the bone. The kitchen will fill with a rich, smoky aroma as the sugars caramelize slowly.
  7. Carefully remove the foil-wrapped ribs from the oven. Unwrap the foil to reveal the tender meat and sticky glaze underneath. Brush the ribs again with a little extra glaze for added flavor and shine.
  8. Increase the oven temperature to 220°C (430°F). Return the ribs, uncovered, to the oven and roast for an additional 15 to 20 minutes. During this time, the glaze will bubble and crackle, forming a glossy, caramelized crust.
  9. Once the glaze is bubbling and crackling, and the crust is deep golden, remove the ribs from the oven. Let them rest for about 5 minutes to allow the glaze to set and juices to redistribute.
  10. Slice the ribs or serve them whole, with the sticky glaze clinging to the meat. Enjoy the tender, caramelized, smoky-sweet goodness with your favorite sides.

Notes

For extra flavor, brush on additional glaze during the final high-heat stage. Keep a close eye to prevent burning, especially during the last 15 minutes. Resting the ribs allows the glaze to set beautifully and enhances juiciness.