Sticky Honey Garlic Ribs – Big Batch

Ingredients

• 9 lbs pork ribs, cut into individual ribs
• 3 cups honey
• ¾ cup soy sauce
• ¾ cup hoisin sauce
• ¾ cup brown sugar, packed
• 3 tbsp rice vinegar
• 3 tbsp sesame oil
• 3 tbsp grated fresh ginger
• 6 tbsp minced garlic (about 10 cloves)
• 1 tbsp salt
• 2 tsp black pepper
• 1 tbsp red pepper flakes (optional, for heat)
• 1½ cups water
• 3 tbsp cornstarch + 4 tbsp water (to thicken sauce)

Instructions

1. Preheat oven:
   Set to 300°F (150°C). Line two large baking trays with foil and place wire racks on top if available.
2. Prepare the ribs:
   Pat the ribs dry, then season with salt and pepper on both sides. Arrange them in a single layer on the trays.
3. Bake covered:
   Cover tightly with foil and bake for 2½ to 3 hours, until ribs are tender and meat pulls back from the bone.
4. Make the sticky sauce:
   In a large saucepan, combine:
   honey, soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and water.
   Bring to a simmer and cook for 15 minutes, stirring often, until slightly thickened.
5. Thicken the glaze:
   Mix cornstarch with water, add to the sauce, and simmer 3–5 minutes until glossy and sticky.
6. Glaze and caramelize:
   Remove the ribs from the oven and discard foil. Brush generously with the sauce.
   Increase oven to 400°F (200°C) and return ribs uncovered for 20–25 minutes, basting once or twice.
   (You can also grill them for 10 minutes on each side for a smoky glaze.)
7. Serve:
   Coat ribs again with leftover sauce. Garnish with toasted sesame seeds or chopped green onions if desired.

Chef’s Tips

• Marinate ribs overnight in half the sauce for even deeper flavor.
• For a milder version, reduce red pepper flakes.
• Leftovers reheat beautifully in the oven or air fryer.