Pork Spareribs Honey
Indulge in the irresistible flavors of Pork Spareribs Honey, where tender, fall-off-the-bone pork is coated in a glossy, sticky honey glaze that's bursting with sweet, savory, and tangy notes. This recipe combines the richness of soy sauce and ketchup with the zing of rice vinegar, fresh ginger, and garlic for a perfectly balanced glaze that caramelizes beautifully in the oven. Slow-roasted for hours to achieve melt-in-your-mouth tenderness, the spareribs are finished with a quick high-heat bake to lock in the glaze's smoky, sweet essence. Garnished with fresh green onions and toasted sesame seeds, these ribs are a show-stopping centerpiece for any gathering. Perfect for a weekend feast, this dish pairs perfectly with a side of steamed rice or a crisp green salad. Whether you're hosting or simply indulging yourself, these honey-glazed pork spareribs are a flavorful delight you won’t soon forget!
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Recipe Information
Ingredients
- 2 lbs Pork spareribs
- 0.5 cup Honey
- 0.25 cup Soy sauce
- 0.25 cup Ketchup
- 2 tbsp Rice vinegar
- 4 pieces Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 stalks Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easy cleanup.
Pat the pork spareribs dry with paper towels. Rub them with olive oil, salt, pepper, and smoked paprika on all sides.
Place the ribs on the prepared baking sheet, meat-side up. Cover the entire tray tightly with aluminum foil to lock in moisture.
Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is nearly falling off the bone.
While the ribs are baking, prepare the honey glaze. In a medium saucepan, combine honey, soy sauce, ketchup, rice vinegar, garlic, and ginger. Heat over medium heat, stirring often, until the mixture simmers and thickens slightly (about 5–7 minutes). Set aside.
Once the ribs are done, remove them from the oven and carefully discard the top layer of foil. Increase the oven temperature to 425°F (220°C).
Brush the honey glaze generously over the ribs, ensuring an even coat. Place the ribs back in the oven, uncovered, and bake for 15–20 minutes until the glaze is caramelized and sticky.
Remove the ribs from the oven and let them rest for 5 minutes. Slice into individual portions, garnish with green onions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 109.8 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
