Sticky Garlic Ribs

Let’s be honest – there are few things in life more satisfying than pulling apart a perfectly cooked rib and watching the meat slide clean off the bone.

These sticky garlic ribs aren’t just dinner; they’re an experience that’ll have you licking your fingers, reaching for seconds, and completely forgetting about the stack of napkins sitting right in front of you.

What makes these ribs special is the incredible balance of flavors.

The dry rub brings warmth and depth with ginger, nutmeg and thyme, while the honey-garlic glaze creates that irresistible sticky-sweet coating that caramelizes beautifully.

The slow cooking method ensures meat so tender it practically falls off the bone before your fork even touches it.

Trust me, these are the ribs that’ll make you famous at family gatherings.

Ingredients

For the ribs:

• 3-4 pounds pork ribs, back or side ribs

For the dry rub:

• 2 tbsp powdered ginger
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/4 to 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp ground nutmeg
• 1 tsp ground thyme
• 1 1/2 tsp kosher salt

For the glaze:

• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• ¼ cup soy sauce (low sodium soy sauce is best)
• 1 tsp ground black pepper

Steps

1. Prepare the dry rub: In a small bowl, thoroughly mix together 2 tbsp powdered ginger, 1 tbsp onion powder, 1 tsp garlic powder, 1/4 to 1/2 tsp cayenne pepper (use less for milder heat, more for spicier ribs), 1/2 tsp black pepper, 1/2 tsp ground nutmeg, 1 tsp ground thyme, and 1 1/2 tsp kosher salt until well combined. The color should be uniform with no clumps.
2. Make the glaze: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 3-4 cloves minced garlic and cook for 2-3 minutes until fragrant and softened but not browned. Browning the garlic will create a bitter taste in your glaze.
3. Add 1 cup honey, ¼ cup soy sauce and 1 tsp black pepper to the garlic. Stir to combine completely.
4. Reduce heat to low and simmer the glaze very slowly for 20 minutes, stirring occasionally, until it reduces and thickens slightly. The glaze should coat the back of a spoon but still be pourable. Watch carefully as it simmers – honey mixtures can foam up and overflow quickly. Remove from heat and allow to cool for 5 minutes. The glaze will continue to thicken slightly as it cools.
5. Prepare the ribs: Locate the thin membrane (silver skin) on the back (bone side) of the ribs. This must be removed to prevent curling during cooking and allow flavor penetration. Insert a butter knife between the silver skin and the first bone to create a gap, then use your finger to grab the loosened membrane and pull it off in one piece along the entire rack. If it tears, grab another edge and continue until completely removed.
6. Liberally apply the dry rub mixture to all surfaces of the ribs, pressing it into the meat with your fingers. For best results, cover the seasoned ribs with plastic wrap and refrigerate for 8-24 hours to allow the flavors to penetrate the meat. If short on time, you can cook immediately, but the flavor won’t be as developed.
7. Cook the ribs: Preheat your oven to 225°F (107°C). Place the ribs uncovered on a wire rack positioned over a baking sheet (to catch drippings). Cook for 8-9 hours depending on thickness. Baby back ribs typically need closer to 8 hours, while thicker side ribs may need the full 9 hours.
8. During the final 2-3 hours of cooking, begin glazing the ribs. Brush a generous layer of the honey-garlic glaze over the entire surface of the ribs. Repeat this process every 30 minutes, turning the ribs each time to ensure even coverage. You can apply as many layers as desired – more layers create a thicker, stickier coating.
9. Check for doneness: The ribs are ready when a bone can be easily and cleanly pulled away from the meat with minimal resistance. If you have a meat thermometer, the internal temperature should reach 195-203°F (90-95°C) for perfectly tender ribs.
10. Remove the ribs from the oven and let them rest for 10 minutes before cutting and serving. This resting period allows the juices to redistribute throughout the meat for maximum tenderness.

Smart Swaps

• Replace honey with maple syrup (1:1 ratio) for a different flavor profile with similar stickiness
• Substitute coconut aminos for soy sauce (1:1 ratio) for a gluten-free, lower sodium alternative
• Use smoked paprika (1 tsp) instead of cayenne for smoky flavor without the heat

Make It Diabetes-Friendly

• Replace 1 cup honey with 1/2 cup sugar-free maple syrup + 1/4 cup brown sugar substitute to reduce carbs by approximately 120g total (30g per serving)
• Use coconut aminos instead of soy sauce to reduce sodium by about 40%
• Serve with non-starchy vegetables like roasted broccoli or cauliflower instead of traditional starchy sides to keep the glycemic impact lower
• Limit portion size to 3-4 oz of meat per serving (about 2-3 ribs) to manage protein and fat intake

Pro Tips

• Line your baking sheet with foil before placing the wire rack for much easier cleanup
• For an extra smoky flavor, add 1/2 tsp liquid smoke to your glaze mixture
• If you’re short on time, use a pressure cooker for 45 minutes on high pressure, then finish under the broiler with the glaze for 5-7 minutes
• Save the drippings from the pan to make an incredible gravy or to add flavor to soups and stews