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Sticky Caramelized Pork Ribs

These pork ribs are coated in a rich, sweet glaze that caramelizes during broiling, resulting in a crackly, sticky exterior that’s deeply flavorful. Slow-baked until tender, the ribs develop a smoky aroma and a glossy, caramelized finish that invites messy, joyful eating. The dish combines smoky, sweet, and savory notes with a delectably sticky texture that’s perfect for hands-on enjoyment.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork ribs baby back or spare ribs
  • 1/4 cup soy sauce or coconut aminos
  • 1/4 cup brown sugar packed
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Equipment

  • Roasting pan
  • Aluminum foil
  • Basting brush
  • Broiler tray
  • Sharp knife

Method
 

  1. Use a sharp knife to carefully remove the thin membrane from the back of the ribs—this helps the glaze stick better and makes the meat more tender.
  2. In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil until the sugar dissolves and the mixture is smooth.
  3. Lay the ribs on a broiler tray and generously brush them with the glaze, making sure to coat every nook and cranny.
  4. Tightly cover the ribs with aluminum foil and bake in a preheated oven at 150°C (300°F) for about 2.5 to 3 hours, until the meat is tender and almost falling off the bone.
  5. Remove the ribs from the oven, increase the oven temperature to 220°C (430°F), or switch to broil mode. Carefully brush more glaze over the ribs, focusing on building a thick, sticky coating.
  6. Place the ribs under the broiler for 3–5 minutes, watching closely as the glaze bubbles, deepens in color, and develops a crackly, caramelized crust.
  7. Once the glaze is glossy and crackly, remove the ribs from the oven. Let them rest for 5 minutes to allow the juices and glaze to set, then slice between the bones and serve hot.

Notes

For extra smoky flavor, add a pinch of smoked paprika or chipotle powder into your glaze. Keep a close eye during broiling to prevent burning, and always rest the ribs before slicing for the best texture.