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Sticky Slow-Baked Pork Ribs with Caramelized Glaze

This dish features tender pork ribs slow-cooked until juicy and falling off the bone, then coated with a rich, sticky glaze built layer by layer. The process involves patiently applying and baking multiple coats of a sweet-savory marinade, resulting in a caramelized, smoky crust with an oozy, deep amber finish. The final texture is irresistibly tender with a crackly, glossy exterior that’s bursting with layered flavors.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork ribs preferably St. Louis cut
  • 100 g brown sugar for caramelization
  • 60 ml soy sauce adds umami and color
  • 4 cloves garlic minced
  • 30 ml apple cider vinegar brightens the glaze
  • 2 tbsp honey for gloss and stickiness
  • 1 tsp sesame oil adds nutty aroma

Equipment

  • Large rimmed baking sheet
  • Basting brush
  • Aluminum foil
  • Sharp knife

Method
 

  1. Preheat your oven to 150°C (300°F). Prepare the ribs by removing the silvery membrane from the bone side with a paper towel for better glaze adhesion.
  2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, apple cider vinegar, honey, and sesame oil until the sugar dissolves and the mixture is smooth.
  3. Place the ribs on the large baking sheet, bone side down, and generously brush them with the prepared glaze, coating all sides evenly. This first layer starts building that sticky, flavorful coating.
  4. Cover the ribs tightly with aluminum foil and bake in the oven for about 2.5 to 3 hours, until the meat is tender and pulls away easily from the bone. The house will fill with a savory, sweet aroma during this slow cook.
  5. Remove the foil carefully, and increase the oven temperature to 220°C (430°F). Brush the ribs generously with more glaze, focusing on creating a thick, sticky layer.
  6. Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes. During this time, the glaze bubbles and caramelizes, forming a crackly, glossy crust with a smoky sheen.
  7. Check the glaze: it should be deep amber, thick, and sticky, with a fragrant smoky smell. If needed, brush with a little more glaze and bake a few minutes longer to deepen the caramelization.
  8. Remove the ribs from the oven and let them rest for about 5 minutes. This helps the juices settle and the glaze to set into a beautiful, crackly sheen.
  9. Slice the ribs into individual portions with a sharp knife, revealing the tender meat beneath the glossy, caramelized crust. Serve immediately with extra glaze on the side if desired.

Notes

For extra smoky flavor, add a few drops of liquid smoke to your glaze. Be patient with the glazing process; layering and baking slowly ensures that perfect sticky, caramelized crust.