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Sticky Caramelized Pork Ribs

This dish features tender pork ribs baked slowly until juicy, then finished under the broiler to develop a glossy, caramelized glaze. The high heat transforms the sugars into crispy, sticky edges that contrast beautifully with the tender meat, creating an irresistible, finger-licking final texture. The deep aroma of smoky pork combined with sweet, caramelized sugars makes it both visually stunning and richly flavorful.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 rack pork ribs preferably with marbling
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons brown sugar for caramelization
  • 4 cloves garlic minced fresh
  • 2 tablespoons apple cider vinegar
  • 1 honey honey for extra stickiness
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Oven
  • Baking dish
  • Aluminum foil
  • Basting brush
  • Tray or broiler pan
  • Tongs

Method
 

  1. Preheat your oven to 150°C (300°F). Place the pork ribs in a large baking dish and trim excess fat if needed. Mix soy sauce, brown sugar, minced garlic, and apple cider vinegar in a small bowl to make your marinade.
  2. Rub the marinade all over the ribs, making sure to coat each bone and surface evenly. Let the ribs sit and absorb the flavors for at least 30 minutes, or overnight in the fridge for deeper flavor.
  3. Cover the baking dish tightly with aluminum foil and bake for about 2.5 to 3 hours. The meat should be tender and starting to pull away from the bones, filling your kitchen with a rich, savory aroma.
  4. Remove the ribs carefully from the oven and uncover. Mix honey into the remaining marinade to create a glossy glaze. Brush this generously over the ribs using a basting brush, coating all sides evenly.
  5. Transfer the ribs to a broiler-safe tray or keep them in the baking dish. Place under the broiler set to high, about 260°C (500°F), and cook for 3-5 minutes. Keep a close eye as the glaze bubbles and turns a deep amber, crackling softly as it caramelizes.
  6. Once the edges are crispy, deeply amber, and sticky with a glossy sheen, carefully remove the ribs from the broiler. Let them rest for 5 minutes to allow the juices to settle.
  7. Sprinkle sesame seeds over the ribs for a nutty crunch and visual appeal. Slice between the bones, serve immediately, and enjoy the irresistible combination of tender meat and crispy, caramelized edges.