Sticky Asian Garlic Ribs

Yield

4

Ingredients

• 2 lbs pork ribs (baby back or spare ribs)
• 6–8 garlic cloves, minced
• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar or lemon juice
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• 1 teaspoon red chili flakes
• 1 tablespoon vegetable oil
• ½ cup water, plus more as needed
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Method

1. Cut the ribs into individual pieces or small sections. Pat dry with paper towels.
2. In a large bowl, combine the soy sauce, honey or brown sugar, rice vinegar, oyster sauce, sesame oil, black pepper, chili flakes, and half the garlic.
3. Add the ribs, coat thoroughly, cover, and refrigerate for 30 minutes to 4 hours.
4. Heat the vegetable oil in a 4-quart deep sauté pan over medium-high heat.
5. Remove the ribs from the marinade, reserving the liquid. Sear in batches for 2–3 minutes per side until browned.
6. Return the ribs to the pan. Add the remaining garlic and stir for 30 seconds.
7. Pour in the reserved marinade and ½ cup water. Bring to a boil, then reduce to a gentle simmer.
8. Cover and cook for approximately 75–100 minutes, turning occasionally, until the ribs are tender. Add water as needed to prevent burning.
9. Remove the lid and increase the heat slightly. Simmer until the sauce reduces to a thick, glossy glaze, turning the ribs to coat evenly.
10. Transfer to a serving dish and sprinkle with green onions and sesame seeds. Serve hot.

Kitchen notes

Keep the ribs gently simmering until tender before reducing the sauce. This prevents the honey and garlic from burning while creating a beautifully sticky glaze.