
This hearty honey garlic rib recipe has been my secret weapon for entertaining for years. The sweet-savory glaze creates irresistible sticky ribs that disappear within minutes whenever I serve them at gatherings. The best part? They're deceptively simple to make despite their impressive flavor.
I first made these ribs for an impromptu summer barbecue when I needed something impressive but didn't have all day to cook. They were such a hit that they've become my most requested recipe, especially when my brother visits from out of town.
Ingredients
- Pork spareribs (4 pounds): The star of the show, look for meaty racks with good marbling for the juiciest results
- Honey (½ cup): Creates that irresistible sticky glaze, opt for a local variety for more complex flavor
- Soy sauce (¼ cup): Provides the perfect salty counterpoint to the sweetness, use low sodium if you prefer
- Distilled white vinegar (¼ cup): Balances the sweet and salty elements with necessary acidity
- Brown sugar (2 tablespoons): Deepens the sweetness and helps with caramelization
- Garlic (2 cloves, minced): Adds essential aromatic punch, choose fresh cloves with firm skin
- Baking soda (1 teaspoon): The secret ingredient that tenderizes the meat beautifully
- Garlic salt (1 teaspoon): Reinforces the garlic flavor throughout the dish
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 375°F (190°C) and allow it to fully preheat. This exact temperature is crucial for properly rendering the fat while keeping the meat tender.
- Prepare The Ribs:
- Cut the rack into individual ribs with a sharp knife. This step increases surface area for the glaze and ensures each piece gets thoroughly coated. For best results, trim excess fat but leave some for flavor.
- Create The Glaze:
- Combine honey, soy sauce, vinegar, brown sugar and minced garlic in a large bowl. Stir continuously until sugar crystals completely dissolve and mixture looks uniform. Then add the baking soda and watch as the mixture foams and expands slightly. This chemical reaction helps tenderize the meat.
- Coat The Ribs:
- Add cut ribs to the bowl with the glaze. Use your hands to thoroughly coat each piece, ensuring the marinade reaches all surfaces. Spend at least 2 minutes massaging the sauce into the meat for best flavor penetration.
- Arrange For Baking:
- Line a baking sheet with foil for easier cleanup. Place ribs meat side up in a single layer with small spaces between each piece. Pour any remaining sauce directly over the ribs and finish with an even sprinkling of garlic salt.
- Bake To Perfection:
- Place the sheet in the middle rack of your preheated oven. Bake for one hour total, but turn the ribs every 20 minutes to ensure even caramelization. The sauce will gradually thicken and develop a beautiful sticky glaze.

The baking soda is my favorite trick in this recipe. My grandmother taught me this technique years ago, explaining that it breaks down proteins in the meat. The first time I made these without it, everyone immediately noticed the difference in tenderness. Now I never skip this humble but powerful ingredient.
Make-Ahead Magic
These ribs actually benefit from being made ahead of time. Prepare them up to 24 hours in advance, refrigerate, and then reheat at 300°F for about 15 minutes before serving. The flavors meld together beautifully during this resting period, creating an even more complex taste profile. If taking to a potluck, they transport well and taste great at room temperature.
Perfect Pairings
These honey garlic ribs create delicious harmony with simple sides that balance their sweet intensity. Serve alongside fluffy white rice that can soak up the extra sauce, or try them with a tangy Asian slaw with rice vinegar dressing. For a complete meal, steamed broccoli or bok choy provides a perfect color and texture contrast. The ribs also pair wonderfully with cold beer or a slightly sweet Riesling.
Customization Options
The basic recipe is fantastic as written, but you can easily adapt it to your taste preferences. Add a tablespoon of grated ginger for an aromatic twist, or introduce heat with sriracha or red pepper flakes. For a more complex flavor profile, try adding a tablespoon of five spice powder to the marinade. You can also substitute baby back ribs for spareribs, just reduce the cooking time by about 15 minutes as they're typically smaller.
Recipe FAQs
- → Can I make these honey garlic ribs in advance?
Absolutely! These ribs are perfect for make-ahead entertaining. You can prepare and marinate them up to 24 hours in advance, then simply bake when ready to serve. They also taste delicious at room temperature, making them ideal for buffet-style gatherings.
- → What's the purpose of baking soda in the rib glaze?
The baking soda serves as a tenderizing agent for the meat. It breaks down proteins on the surface of the pork, creating a more tender texture. When added to the marinade, it causes a foaming reaction that helps the sauce penetrate deeper into the ribs.
- → What side dishes pair well with honey garlic ribs?
These ribs are particularly delicious when served over rice with extra sauce drizzled on top. Other excellent pairings include Asian-style coleslaw, steamed vegetables, potato salad, cornbread, or a simple green salad with a light vinaigrette to balance the richness of the ribs.
- → Can I use baby back ribs instead of spareribs?
Yes, baby back ribs work wonderfully with this honey garlic glaze. They typically cook faster than spareribs, so you may need to reduce the cooking time by about 15 minutes. Check for doneness when the meat begins to pull away from the bone and reaches an internal temperature of 145°F (63°C).
- → How do I know when the ribs are properly cooked?
The ribs are done when the meat begins to pull away from the bone and has reached an internal temperature of 145°F (63°C). They should be tender but not falling apart. The sauce will have caramelized, creating a beautiful glaze on the exterior of each rib piece.
- → Can I grill these ribs instead of baking them?
Yes, these ribs adapt well to grilling. Prepare the sauce as directed, then grill the ribs over medium heat for about 45-60 minutes, basting frequently with the honey garlic sauce. Use indirect heat to prevent burning, as the honey can caramelize quickly.