Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Tender Ribs With A Sweet Soy Sauce Glaze
What’s for dinner tonight? Um… THIS IS! Get ready to tuck into these tender ribs that’s coated in a honey, garlic and soy sauce glaze. Let’s get cooking…
I’m yet to think of a better trio than garlic, soy sauce and honey. It’s one of my much-loved flavour combos, and when you coat this beauty over ribs… uh it’s just utterly sensational!
I used pork ribs that’s boiled for a little bit, then coated in a glaze, and finally it’s put in the oven to char and caramelise. They always come out so tender and juicy!
Of course, if you want, you can skip boiling the meat first and only cook it in the oven. However, I think it’s definitely worth boiling first because it makes the texture so much softer.
Recipe Ingredients
Here are the few ingredients I used to make this recipe:
- Glaze Mixture: To make the glaze, I mixed together soy sauce, garlic paste and honey in a small mixing bowl. I used shop-bought garlic paste to save time, but you can freshly ground garlic cloves instead. Alternatively, you can use garlic granules or garlic powder.
- Pork Ribs: The ribs I use were pre-diced, but you can use a rack of ribs and cut them yourself. I prefer using meaty ribs over fattier ones, as they don’t caramelise as well.
- Extra Seasonings: I like to add salt, diced spring onions, Shaoxing wine and garlic paste to the water the ribs are boiled in. Feel free to chuck in whatever spices and seasonings you like. Occasionally, I also add pieces of root ginger too.
How To Make Garlic, Honey & Soy Sauce Ribs
Here’s a summary of how I make these delicious glazed ribs. You can get the full recipe instructions on the recipe card below:
I start by adding boiled water (from my kettle) into a pan, followed by a pack of ribs and then my seasonings such as salt, garlic paste, spring onions and shaoxing wine. I leave the ribs to simmer on a medium heat for 45 minutes.
In the meantime, I prep the glaze by mixing soy sauce, honey and garlic paste together and then I set it aside for later use. Around 10 minutes before the ribs have finished simmering, I preheat my oven and line a roasting tray.
The ribs are drained from the broth, and I place them on the lined roasting tray. Then I coat the ribs in half of the glaze and roast it in the oven for 15 minutes. After, I turn the ribs over and brush over the remaining glaze and cook for a further 10 minutes.
My Top Tips
If you’re using a rack of ribs, you can peel off the membrane to prevent a chewy texture, then slice it into individual ribs. Sometimes I leave the membrane on, sometimes I remove it (depends on how much time I have on my hands).
I’ve made the mistake of turning the ribs over using my fingers, and I’m sure you’ve guessed, it’s super hot! Make sure to use tongs, it’s also coated in a honey glaze so it will be hot and sticky.
How To Serve Soy Sauce, Honey & Garlic Ribs
I like to serve these ribs with a side of coleslaw, roasted veggies, mash potatoes and/or mac and cheese. It’s very specific but I just love this combo. I also like to roast or grill corn (especially in the summer)!
If you’re looking to make a quick meal with these ribs, then I think a side of chips would work great too. Or you can even double on the meat and serve homemade burgers and wings (like a barbecue style feast).
How To Store, Reheat & Freeze
Once the ribs have cooled down, store them in an airtight container and keep them in the fridge for up to 2 to 3 days. I like to reheat the ribs in the microwave because it’s quick, and unlike the oven, it doesn’t dry it out.
If you want to freeze them, freeze for up to 2 months and reheat in the oven until it’s piping hot throughout.
More Ribs To Try!!
Here are a few more rib recipes on the site below:
Honey, Soy & Garlic Glazed Ribs
Ingredients
- 800 g Pork Ribs
- 4 tbsp Dark Soy Sauce
- 5 tbsp Honey
- 3 tbsp Garlic Paste (2 tbsp for glaze & 1 tbsp for broth)
- 1 tbsp Salt (Or To Taste)
- 2 tbsp Shaoxing Wine
- 2 Spring Onions (for broth and to garnish)
Instructions
- Boil the kettle and add hot water to a pan heated on a medium heat.
- To the pan, add ribs, garlic paste, shaoxing wine, spring onions and salt. Cover the pan with the lid and leave it to simmer for 45 minutes.(Keep half a spring onion to garnish).800 g Pork Ribs, 3 tbsp Garlic Paste, 1 tbsp Salt, 2 tbsp Shaoxing Wine, 2 Spring Onions
- In the meantime, mix together honey, soy sauce and garlic paste in a small mixing bowl.4 tbsp Dark Soy Sauce, 5 tbsp Honey, 3 tbsp Garlic Paste
- 10 minutes before the ribs stop simmering, preheat the oven to 200°C (180°C Fan, gas mark 6) and line a roasting tray with parchment paper or foil.
- Drain the ribs from the water and line them on the roasting tray. Brush the ribs with half of the glaze mixture and roast in the oven for 15 minutes.
- Take the ribs out of the oven and turn the ribs over. Coat the ribs with the remaining glaze and roast for a further 10 minutes.
- Once cooked, dice the remaining spring onion and use it to garnish the ribs.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leonora
I like this recipe
Michelle
Thanks for commenting, I like it too!