Honey-Glazed Baked Pork Ribs

These honey-glazed pork ribs are perfectly tender and richly caramelized. Slow-baked in an aromatic marinade, they deliver a classic char siu-inspired flavor.

Ingredients

• 500 g pork ribs
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tbsp char siu sauce
• 2 tbsp honey
• 1 tbsp sweet paprika
• 0.5 tsp crushed black pepper
• 3 cloves garlic
• 1 stalk scallion
• 3 slices ginger
• 1 tbsp cooking wine
• 1 tsp sesame seeds
• to taste cooking oil

Instructions

1. 1Blanch the ribs

   

   Place the cut pork ribs into a pot filled with cold water. Add scallions, ginger, and a splash of cooking wine. Bring to a gentle boil to draw out the blood foam and impurities, ensuring the ribs remain clean for the baking process.

   Tip: While you can marinate directly, blanching helps remove impurities that might seep out and affect the final appearance.
2. 2Prepare the marinade base

   

   Begin by adding the soy sauces into a container. Measure out two spoonfuls of light soy sauce and half a spoonful of dark soy sauce to serve as the salty and savory base for the rib marinade.

   Tip: Using a metal measuring cup makes it easy to combine and whisk all the ingredients together.
3. 3Add sauces for flavor

   

   To the dark soy sauce base, add one spoonful of oyster sauce, one spoonful of ketchup, and one spoonful of char siu sauce. These ingredients provide the essential sweet, tangy, and savory notes characteristic of authentic char siu style ribs.

   Tip: The combination of char siu sauce and ketchup gives the ribs a beautiful color and a classic sweet-savory flavor profile.
4. 4Add aromatics and spice

   

   Incorporate one spoonful of sweet paprika, two spoonfuls of honey, and a pinch of crushed black pepper into the sauce mixture. These additions build depth and ensure the ribs will caramelize perfectly during the baking process.

   Tip: If you have garlic powder, you can add it now for extra fragrance, otherwise, fresh garlic slices will work just fine later.
5. 5Combine the marinade

   

   Add a few slices of fresh garlic to the sauce mixture. Stir all the ingredients thoroughly until the marinade is smooth and well-combined, ensuring the honey is fully incorporated into the soy and ketchup base.

   Tip: Make sure to stir well so the honey doesnt settle at the bottom.
6. 6Arrange ribs for baking

   

   Line a baking tray with aluminum foil and arrange the blanched pork ribs in a single layer. This prepares them for even coating with the prepared marinade and ensures they bake uniformly.

   Tip: Ensure the ribs are spaced out so they cook evenly on all sides.
7. 7Marinate the ribs

   

   Using a spoon, pour the prepared dark, thick marinade sauce over the pork ribs that have been arranged on the lined baking tray. Ensure the sauce covers the surface of each rib piece effectively to begin the flavoring process.

   Tip: Pour slowly to ensure the thick sauce coats the ribs without spilling onto the tray too much.
8. 8Apply sauce evenly

   

   Using a blue silicone brush, distribute the marinade sauce thoroughly over the ribs. Make sure to brush the sauce onto every side and into the crevices of the meat to guarantee uniform flavor and color after baking.

   Tip: Be thorough with the brushing to ensure the char siu sauce flavor penetrates evenly.
9. 9Lightly oil the ribs

   

   After coating the ribs with the marinade, lightly spray a fine mist of cooking oil over the surface. This helps in achieving a better texture and aids in the browning process during the initial bake.

   Tip: Keep the spray light to avoid making the sauce too greasy.
10. 10Seal the tray

    

    Place a second sheet of aluminum foil on top of the sauced ribs. Fold and crimp the four edges tightly to create a sealed environment; this traps moisture and ensures the ribs cook tenderly in the oven.

    Tip: Ensure the seal is airtight so no steam escapes during the long bake.
11. 11Bake the ribs

    

    Slide the foil-sealed baking tray into the preheated oven. Bake at 150 degrees Celsius for 80 minutes to allow the ribs to cook thoroughly and become tender.

    Tip: Check that the oven is fully preheated to 150 degrees Celsius before inserting the tray.
12. 12Check and glaze

    

    Carefully use a knife to cut open the top layer of the aluminum foil. The ribs should now be partially cooked and steaming. You can now proceed to apply the remaining sauce for the final browning step.

    Tip: Watch out for the escaping steam when cutting the foil.
13. 13Apply final glaze

    

    Using a silicone brush, evenly coat the ribs with the remaining thick dark sauce. This ensures the ribs develop a rich, flavorful, and caramelized exterior during the final high-temperature bake.

    Tip: Make sure to get the sauce into all the crevices of the ribs for maximum flavor absorption.
14. 14Final high-heat bake

    

    Place the tray of glazed ribs, uncovered, into the preheated oven set to 210 degrees Celsius. Bake for 15 to 20 minutes to achieve a beautifully caramelized and fragrant finish.

    Tip: Keep a close eye on the ribs through the oven glass during this stage to prevent them from burning, as high heat can caramelize the honey-based sauce quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions