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This fusion recipe for honey garlic and chili ribs combines elements of Chinese, North America BBQ and Southeast Asian cuisine. The ribs are cooked using the slow roast barbecue rib method then coated with an Asian-style sauce. This sauce is based on the classic honey garlic sauce, popular in westernized Chinese restaurants since the mid 20th century.

Perhaps you’ve made honey garlic chicken wings, spare ribs, or meatballs before. Or maybe you’ve used a store bought sauce for an easy Chinese food themed meal. But if you’d like to try something that leans towards a Thai or Vietnamese flavour you’ll love this recipe.

I developed the sauce for this recipe with the intent of maintaining a good balance of flavours. So here are the ingredients I came up with:

Honey for sweetness
Garlic for depth and aroma
Soy sauce for savoury
Lemon for acidity and tang
Sambal Oelik chili paste for heat
Black pepper for spice and heat
Sesame oil for depth and aroma

Tips for Preparing the ribs

Pork and beef ribs typically have a membrane, also known as silverskin, on the underside of the ribs. This tough layer of connective tissue doesn’t break down during cooking. Not removing this membrane results in less tender meat and inhibits seasoning and sauce absorption.

For detailed instructions on removing the rib membrane see: The Secret to Tender Ribs

Variations to the sauce

An easy and delicious variation of this recipe is made using a few tablespoons of sweet chili dipping sauce. If you don’t have some on hand, you’ll find Thai sweet chili sauce at most grocery stores. It’s excellent with eggrolls, spring rolls, samosas and much more. You can substitute about 3 tablespoons of this sauce for the chili paste in the recipe below. It’ll make it slightly less spicy and a tad sweeter.

To bring up the heat of this sauce add some chili flakes or double, even triple the amount of chili paste used in the recipe below.

Honey Garlic and Chili Ribs

Kevin Lamoureux

Slowcooked tender baby back pork ribs are coated in a dynamic blend of honey, garlic,chili, lemon, soy sauce and pepper.

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Prep Time 15

Cook Time 2 50

Course Main Course

Cuisine Fusion

Servings 3

Calories 483 kcal

Ingredients

For the Ribs

1 slab pork back ribs about 2 lbs
½ tsp garlic salt
½ tsp fresh black pepper
½ tsp chili flakes

For the Sauce

1 tbsp sesame oil
2 garlic cloves minced
1 tsp chili paste sambal oelek
½ cup honey
1 tbsp soy sauce
1 tbsp lemon juice
½ tsp fresh black pepper

Instructions

Preheat oven to 275°F. Remove membrane from the underside of the ribs.
Pat dry and season both sides of the ribs with the garlic salt, pepper and chili flakes.
Cut ribs into serving portion size. For dinner plates, this is usually three bones per serving.
Place ribs in a large roast pan, bone side down, cover and roast for 2½ to 3 hours (until tender).
Meanwhile, prepare the honey garlic sauce.
Heat the oil in a small saucepan, add the garlic then heat for about 30 seconds
Add the remaining sauce ingredients then simmer for 7-10 minutes until glossy and slightly thickened.
After the ribs are cooked, drain the grease from the pan then brush the sauce over the ribs.
Increase the oven to 350℉, return ribs to the oven and slow roast (bone side up), uncovered for another 20 minutes.
Remove from the oven and serve.
Garnish with sesame seeds, chopped green onions or chili flakes

Notes

Garnish with fresh parsley, chopped green onion or chili flakes.

Nutrition

Per serving

Keyword chili, garlic, honey, ribs, sauce, slow roast

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