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Honey-Garlic-Barbeque-Spare-Ribs
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Honey Garlic Spare Ribs

Tender pork spare ribs baked in a sweet and savory honey garlic glaze made with hoisin sauce, oyster sauce, and soy sauce. The ribs marinate for at least three hours, then bake at 350°F until caramelized and glossy. Serve them over garlic fried rice for a satisfying meal.
Prep Time3 hours 15 minutes
Cook Time35 minutes
Marinating Time3 hours
Total Time3 hours 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese, Filipino
Keyword: baked, comfort food, honey garlic spare ribs, marinated, Savory
Servings: 4 people
Calories: 690kcal
Author: Vanjo Merano
Cost: $

Equipment

  • Mixing bowl For combining the marinade
  • Baking tray Line with aluminum foil for easier cleanup
  • Basting Brush For applying olive oil during baking

Ingredients

  • 2 lbs pork spare ribs cut into 3 to 4 inch pieces
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 4 cloves garlic pounded
US Customary - Metric

Instructions

  • Combine the honey, hoisin sauce, oyster sauce, soy sauce, and pounded garlic in a bowl. Stir until well blended.
    2 tablespoons honey, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 4 cloves garlic
  • Place the spare ribs in a large bowl and pour the sauce mixture over them. Coat the ribs evenly, then cover and marinate in the refrigerator for at least 3 hours.
    2 lbs pork spare ribs
  • Preheat the oven to 350 degrees Fahrenheit.
  • Arrange the marinated ribs on a baking tray. Bake for 35 minutes, basting with a little olive oil halfway through if the surface looks dry.
  • Remove the ribs from the oven and transfer to a serving plate. Serve with garlic fried rice. Share and enjoy!

Video

Notes

Overnight marinating – For deeper flavor, marinate the ribs overnight in the refrigerator. The honey and soy sauce penetrate better when given more time.
Broiler finish – After baking, broil the ribs on high for 2 to 3 minutes to caramelize the glaze. Watch closely to prevent burning.
Foil tent – Cover the baking tray loosely with aluminum foil for the first 20 minutes to keep the ribs moist, then remove the foil to let the surface brown.
Scaling – This recipe doubles easily. Use a larger tray and avoid overlapping the ribs so each piece browns evenly.
Leftovers – Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10 to 12 minutes to restore the glaze.

Nutrition

Calories: 690kcal | Carbohydrates: 14g | Protein: 37g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 940mg | Potassium: 597mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg