Go Back

Slow-Roasted Sticky Caramel Glazed Pork Ribs

These pork ribs are slow-roasted to tender perfection, developing a rich, caramelized crust thanks to a smoky-sweet glaze. The process involves a gentle oven cook and broiling to achieve a glossy, crackling exterior that clings to the meat, creating an irresistibly sticky and flavorful bite. The final result is a visually stunning, tender rack with a glossy, crackly surface that’s perfect for finger-licking enjoyment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 2 kg pork ribs preferably baby back or spare ribs
  • 1 tbsp salt for seasoning
  • 1 tsp black pepper for seasoning
  • 1 tbsp garlic powder for seasoning
  • 1 tsp smoked paprika adds smoky flavor
  • 0.5 tsp chili powder optional for a hint of spice
  • 0.25 cup soy sauce deepens the glaze flavor
  • 0.5 cup honey sticky sweetness for caramelization
  • 0.25 cup brown sugar adds molasses depth
  • 3 cloves garlic minced fresh garlic
  • 1 tsp liquid smoke for smoky depth
  • 2 tbsp rice vinegar brightens the glaze

Equipment

  • Oven
  • Wire rack
  • Saucepan
  • Basting brush
  • Baking sheet
  • Tongs

Method
 

  1. Preheat your oven to 150°C (300°F). Line a baking sheet with foil and place a wire rack inside it to elevate the ribs. This setup ensures even slow roasting and easy cleanup.
  2. Pat the pork ribs dry with paper towels to remove excess moisture. Carefully slide a butter knife under the thin membrane on the back of the ribs and peel it off—this helps the seasonings penetrate and keeps the ribs tender.
  3. Mix together salt, black pepper, garlic powder, smoked paprika, and chili powder. Rub this dry spice mixture all over the ribs generously, pressing it into the meat for flavor penetration. Let the ribs sit for about 15 minutes while the flavors meld.
  4. Place the ribs on the wire rack, bone-side down, and slide into the oven. Roast slowly for 2.5 to 3 hours, until the meat is tender and pulling back from the bones slightly.
  5. Meanwhile, combine soy sauce, honey, brown sugar, minced garlic, liquid smoke, and rice vinegar in a saucepan. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the glaze thickens slightly—about 5-7 minutes. It should be glossy and sticky.
  6. Once the ribs are cooked and tender, remove them from the oven. Using a basting brush, generously coat the top of the ribs with the thickened glaze. Turn on the oven's broiler to high (around 220°C/430°F).
  7. Broil the ribs for 3-5 minutes, keeping a close eye. The glaze should bubble and turn a deep amber color, forming a crackly, glossy crust. If the glaze starts to burn, reduce the broiler heat or remove from the oven sooner.
  8. Flip the ribs carefully with tongs, then brush more glaze over the underside. Broil for another 2-3 minutes to develop a crackling, sticky exterior that gleams beautifully.
  9. Remove the ribs from the oven and let them rest on the rack for about 5 minutes. This allows the juices to redistribute, making the meat tender and juicy.
  10. Slice the ribs between the bones to serve, optionally garnishing with chopped herbs or sesame seeds. The ribs should be sticky, glossy, and crackling on the outside, with tender meat inside ready to enjoy.