Crispy Honey Glazed Roasted Pork Ribs

Indulge in crispy, sweet, and savory honey glazed pork ribs, marinated with aromatic spices and roasted to perfection in a convection oven.

Ingredients

• 1 kg pork ribs
• 3 cloves minced garlic
• 1 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 2 tbsp brown sugar
• 3 tbsp char siu sauce
• 1 tbsp cooking oil
• 1 small onion
• 2 tbsp honey water
• to taste toasted sesame seeds
• to taste chopped green onions

Instructions

1. 1Wash the pork ribs

   

   Place the pork ribs into a metal basin filled with clean water and wash them thoroughly while wearing gloves to ensure hygiene.

   Tip: Make sure to clean away any surface impurities or bone fragments before marinating.
2. 2Score the fascia

   

   Arrange the raw pork ribs neatly in a tray and use a knife to carefully cut small slits into the fascia to help the marinade absorb deeply.

   Tip: Scoring the fascia also prevents the ribs from curling up tightly while roasting.
3. 3Add minced garlic

   

   Scoop and place freshly minced garlic directly onto the scored pork ribs using a spatula.

   Tip: Freshly minced garlic provides a much stronger and more aromatic flavor profile than pre-packaged garlic.
4. 4Add lemon juice and onions

   

   Layer sliced onions over the ribs and squeeze fresh lemon juice across the ingredients to add brightness and tenderize the meat.

   Tip: Acid from the lemon juice helps break down tough connective tissues during the marination process.
5. 5Season with salt

   

   Sprinkle an even layer of salt over the pork ribs and onion mixture to build the foundational savory flavor.

   Tip: Evenly distribute the salt across all pieces to ensure uniform seasoning.
6. 6Add black pepper

   

   Shake freshly ground black pepper over the ingredients to introduce a mild spicy warmth.

   Tip: Freshly cracked black pepper yields the best aroma.
7. 7Add Spices and Seasonings

   

   After adding the minced garlic, lemon juice, and salt, sprinkle black pepper, chili powder, and a generous amount of brown sugar directly over the scored pork ribs and onions.

   Tip: Brown sugar not only balances the heat of the chili but also helps create a sticky, caramelized glaze during the roasting process.
8. 8Pour the Marinade Sauces

   

   Pour a generous amount of thick char siu sauce over the dry spices and ingredients in the tray. Finish the marinade by pouring in a little oil to help the flavors bind together.

   Tip: The oil helps carry the fat-soluble flavors of the spices deep into the meat and keeps it moist while it marinates.
9. 9Massage the Marinade

   

   Using gloved hands, thoroughly mix and massage the sauces, spices, and onions into the pork ribs. Make sure to rub the marinade deeply into the cuts made on the fascia to ensure maximum flavor absorption.

   Tip: Let the ribs marinate for at least two hours so the rich barbecue flavors can penetrate completely through the meat.
10. 10Prepare for the first roast

    

    Lay out a sheet of aluminum foil on a baking tray and arrange the marinated pork ribs evenly on top. The foil will help to lock in the moisture and prevent the ribs from drying out during the initial baking phase.

    Tip: Ensure the foil is large enough to completely encase the ribs and seal the edges tightly.
11. 11Roast the ribs

    

    Carefully place the foil-wrapped ribs into a preheated convection oven. Bake at 200 degrees Celsius for 40 minutes. This process thoroughly cooks the meat while keeping it incredibly tender and juicy on the inside.

    Tip: Using a convection oven helps circulate the hot air for more even cooking.
12. 12Remove Foil After First Bake

    

    After roasting the wrapped ribs at 200 degrees Celsius for 40 minutes, remove the tray from the convection oven. Carefully peel back and discard the aluminum foil, revealing the tender ribs cooked in their own juices.

    Tip: Open the foil carefully, angling it away from you, as hot steam will rapidly escape and can cause burns.
13. 13Transfer to a baking rack

    

    Once the initial 40 minutes are up, remove the tray from the oven and carefully unwrap the aluminum foil. Transfer the partially roasted pork ribs onto a wire baking rack to allow the heat to circulate underneath them for the final roasting stage.

    Tip: Placing a foil-lined tray under the wire rack will catch any drippings and make cleanup much easier.
14. 14Brush with honey water

    

    Using a silicone brush, generously coat the surface of the ribs with honey water. This will give the ribs a beautiful glossy finish, enhance their sweetness, and help them caramelize perfectly when they go back into the heat.

    Tip: You will need to brush the ribs with honey water twice during the final 20 minutes of roasting for the best color.
15. 15Final roast

    

    Place the wire rack with the honey-glazed ribs back into the oven to roast for another 20 minutes. Keep an eye on them as they roast to perfection, pulling them out midway to apply a second layer of honey water.

    Tip: Watch closely during this stage, as the sugars in the honey glaze can burn quickly if left unattended.

Storage & Reheating

Burn It Off

Frequently Asked Questions