Honey Teriyaki Ribs: Sweet, Savory, and Perfectly Glazed
If you’re looking for a dish that balances sweet, savory, and sticky goodness, Honey Teriyaki Ribs are your go-to. Tender, fall-off-the-bone ribs coated in a rich honey-teriyaki glaze make for a show-stopping meal perfect for family dinners, weekend cookouts, or special occasions.
Ingredients
- 2–3 pounds pork ribs (baby back or spare ribs)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Optional garnish: sesame seeds and chopped green onions
Instructions
- Prepare the Marinade
- In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until smooth. This sweet and savory mix will infuse the ribs with flavor and create a sticky glaze.
- Marinate the Ribs
- Remove the silver skin from the back of the ribs for tenderness.
- Place ribs in a large resealable bag or dish and pour the marinade over them.
- Seal and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
- Cook the Ribs
- Preheat oven to 300°F (150°C).
- Place the ribs on a foil-lined baking sheet, cover tightly with foil, and bake for 2.5–3 hours until tender.
- Glaze and Broil
- Remove the ribs from the oven and brush generously with leftover marinade.
- Switch the oven to broil and broil the ribs for 3–5 minutes to caramelize the glaze. Watch carefully to avoid burning.
- Serve
- Slice between the bones and garnish with sesame seeds and green onions.
- Pair with steamed rice, roasted vegetables, or a fresh salad for a complete meal.
Tips for Perfect Honey Teriyaki Ribs
- Low and slow cooking ensures the ribs stay tender and juicy.
- Caramelizing under the broiler gives that irresistible sticky glaze.
- Marinate overnight if possible—it makes the flavor richer and the meat more flavorful.
Why You’ll Love These Ribs
Honey Teriyaki Ribs strike the perfect balance between sweet and savory. Each bite melts in your mouth, with sticky honey notes, the depth of soy, and a hint of ginger and garlic. They’re elegant enough for a dinner party yet simple enough for a weeknight treat.
These ribs prove that homemade sauces can rival restaurant flavors, making every bite a celebration of tender, flavorful meat.
