This Honey Garlic Spareribs recipe sounds absolutely mouthwatering! The combination of sweet honey, savory soy sauce, and tangy vinegar creates a delicious glaze that’s perfect for tender, fall-off-the-bone ribs. Here’s a quick recap of the recipe with some tips and variations to make it even better:
Honey Garlic Spareribs Recipe
Ingredients
4 pounds pork spareribs
½ cup honey
½ cup soy sauce
¼ cup white vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Instructions
Preheat Oven: Set the oven to 375°F (190°C).
Prepare Ribs: Cut the ribs into individual portions.
Make the Sauce: In a large bowl, whisk together honey, soy sauce, vinegar, brown sugar, and minced garlic until the sugar and honey dissolve. Add baking soda and whisk—the mixture will foam.
Coat the Ribs: Add the ribs to the sauce and toss to coat evenly.
Bake: Place the ribs on a foil-lined baking sheet, meat side up. Drizzle with extra sauce and sprinkle with garlic salt.
Cook: Bake for 1 hour, flipping and basting every 20 minutes.
Serve: Enjoy your sticky, flavorful ribs!
Tips for Perfect Honey Garlic Spareribs
Choose the Right Ribs:
Use pork spareribs or baby back ribs for this recipe. Spareribs are meatier, while baby back ribs are more tender.
Remove the Membrane:
Peel off the thin membrane on the back of the ribs for a more tender result. Use a paper towel to grip and pull it off.
Marinate for Extra Flavor:
Let the ribs marinate in the sauce for 1-2 hours (or overnight) in the fridge for deeper flavor.
Adjust Sweetness and Saltiness:
If you prefer less sweetness, reduce the honey to ⅓ cup.
Use low-sodium soy sauce if you’re watching your salt intake.
Baking Soda Trick:
The baking soda helps tenderize the ribs and creates a foamy reaction that helps the sauce cling to the meat.
Baste Frequently:
Basting the ribs every 20 minutes ensures they stay moist and develop a sticky, caramelized glaze.
Broil for Crispiness:
For a crispy finish, broil the ribs for 2-3 minutes at the end of baking. Watch closely to prevent burning.
Check for Doneness:
The ribs are done when the meat pulls away from the bones and reaches an internal temperature of 190°F (88°C).
Variations
Spicy Honey Garlic Ribs:
Add 1-2 teaspoons chili flakes or 1 tablespoon sriracha to the sauce for a spicy kick.
Asian-Inspired Ribs:
Add 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, and 1 teaspoon grated ginger to the sauce. Garnish with sesame seeds and green onions.
BBQ Honey Garlic Ribs:
Mix in 2 tablespoons BBQ sauce for a smoky twist.
Citrus Honey Garlic Ribs:
Add zest and juice of 1 orange or 1 lime to the sauce for a bright, citrusy flavor.
Sticky Pineapple Ribs:
Add ½ cup pineapple juice to the sauce and garnish with grilled pineapple slices.
Garlic Butter Ribs:
After baking, toss the ribs in a mixture of melted butter, minced garlic, and chopped parsley for extra richness.
Slow Cooker Ribs:
Cook the ribs in a slow cooker on low for 6-8 hours, then finish under the broiler for a sticky glaze.
Grilled Ribs:
Grill the ribs over medium heat, basting with the sauce, until caramelized and cooked through.
How to Store
Refrigerating:
Store leftover ribs in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezing:
Wrap the ribs tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months.
Thaw in the fridge overnight before reheating.
Reheating:
Oven: Reheat at 350°F (175°C) for 10-15 minutes, basting with extra sauce.
Microwave: Heat in 30-second intervals until warmed through.
Serving Suggestions
Serve with steamed rice, mashed potatoes, or roasted vegetables.
Pair with a fresh coleslaw or corn on the cob for a complete meal.
Garnish with chopped green onions or sesame seeds for added flair.
This Honey Garlic Spareribs recipe is sure to be a hit at your next meal! Let me know if you’d like more tips or variations. 
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