Sticky Honey Glazed Pork Ribs
Tender, fall-off-the-bone pork ribs coated in a sticky, sweet-and-savory honey glaze. This beginner-friendly recipe simplifies braising to just two easy steps.
Honey glazed pork ribs are a beloved staple in many households, celebrated for their irresistible balance of sweet and savory notes. By combining light soy sauce, aged vinegar, and a generous finishing pour of honey, the braising liquid reduces into a thick, glossy lacquer that clings perfectly to every piece. Its a comforting, low-fuss dish designed to be served piping hot over a large bowl of steamed rice.
Ingredients
- 500 g pork ribs
- 2 cloves garlic
- 1 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp aged vinegar
- 1 tbsp honey
- as needed water
- to taste roasted white sesame seeds
Instructions
- 1Pan-fry the ribs
Place the blanched pork ribs into a black skillet with hot oil and pan-fry them using chopsticks until the surfaces appear browned.
Tip: Ensure the ribs are well-drained before adding them to hot oil to prevent splattering. - 2Add garlic
Add sliced garlic directly into the pan alongside the pork ribs, stirring and sautéing them together until aromatic.
Tip: Add garlic after the ribs have started browning so it doesnt burn during the initial sear. - 3Pour water
Pour clean water from a bowl into the frying pan until the pork ribs are fully submerged.
Tip: Use warm or room temperature water to avoid lowering the pans temperature too drastically. - 4Season with light soy sauce
Add two spoons of light soy sauce into the simmering pan of ribs to build the savory base flavor.
Tip: Pour the soy sauce directly into the liquid so it disperses evenly. - 5Add aged vinegar
Add one spoon of aged vinegar into the pan to balance the rich flavors and tenderize the meat.
Tip: Aged vinegar adds a subtle depth and pleasant tanginess to the braised sauce. - 6Add honey
Pour a spoonful of honey directly into the skillet containing the simmering pork ribs and braising liquid to add sweetness and a rich glaze.
Tip: Adding honey towards the later stage of simmering prevents it from burning while building a sticky glaze. - 7Simmer and reduce sauce
Remove the lid and let the pork ribs simmer over high heat until the brown sauce reduces into a thick, glossy glaze that coats every piece of meat.
Tip: Watch closely during the final reduction stage over high heat so the sugar-rich sauce does not scorch.
