Honey Garlic Pork Ribs

Yield

4

Ingredients

• 2 lbs pork ribs (baby back or spare ribs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce, for seasoning
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• ¼ cup honey
• 3 tablespoons soy sauce, for glaze
• 2 tablespoons brown sugar
• 1 tablespoon white or rice vinegar
• 1 tablespoon oyster sauce, optional
• ¼ cup water, plus more as needed
• 1 teaspoon cornstarch
• 1 tablespoon water, for slurry
• Toasted sesame seeds, for garnish
• Chopped green onions, for garnish

Method

1. Cut the ribs into sections of 3–4 bones. Pat dry and season with salt, black pepper, and 1 tablespoon soy sauce. Refrigerate for 30 minutes.
2. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat. Sear the ribs in batches until browned on both sides.
3. Return the ribs to the pot. Add the garlic and cook for 30 seconds until fragrant.
4. In a bowl, whisk together the honey, remaining soy sauce, brown sugar, vinegar, oyster sauce (if using), and ¼ cup water.
5. Pour the sauce over the ribs. Add enough additional water to keep the bottom of the pot moist.
6. Cover and simmer gently over low heat until the ribs are tender, approximately 75–100 minutes, turning occasionally. Add water as needed to prevent burning.
7. Remove the lid. Mix the cornstarch with 1 tablespoon water and stir into the sauce.
8. Simmer uncovered for 3–5 minutes, turning the ribs until the glaze becomes thick, glossy, and sticky.
9. Transfer to a serving platter. Spoon the glaze over the ribs and sprinkle with sesame seeds and green onions.
10. Serve warm.

Kitchen notes

Keep the heat low while the ribs become tender. Reduce the honey garlic sauce only at the end to prevent the sugars from burning.