Honey Pork Ribs (Sticky Sweet Chinese Pork Ribs Recipe)
Servings: 4 servings
Ingredients
Main ingredient
- 1 kg pork spare ribs 1公斤排骨
Cooking
- 4 tablespoon cooking oil 4汤匙食用油
Marinate:
- 1/2 teaspoon salt 半茶匙盐
- 2 teaspoon light soy sauce 2茶匙生抽
- 2 tablespoons honey 2汤匙蜂蜜
- 1/4 teaspoon baking powder optional to tenderise meat 1/4茶匙泡打粉（可选，用于嫩化肉质
Seasoning and aromatics:
- 3 slices ginger 3片生姜
- 30 grams rock sugar 30克冰糖
- 1 teaspoon dark sweet soy sauce 1茶匙老抽
- 2 tablespoon water 2汤匙水
Garnish 装饰:
- 1/4 teaspoon toasted sesame seeds 1/4 茶匙烤芝麻
- 1 spring spring onion julienned 1 根小葱，切丝
Instructions
Prepare the pork ribs
- Rinse the pork ribs with water several times until the water runs clear.
- Transfer the ribs to a mixing bowl.
Marinate the pork ribs
- Add salt.
- Add light soy sauce.
- Add a generous amount of honey.
- Mix well and make sure each piece of pork rib is coated evenly.
- Cover with cling wrap. Place in the fridge and marinate for 1½ hours. (Optional: You can also prepare the ribs the day before and leave them to marinate overnight in the fridge or freezer. This will make the ribs even more flavourful and tender.)
Bring the ribs to room temperature
- After marinating in the fridge, leave the ribs on the counter for about 30 minutes or longer to bring them back to room temperature.
Pan-fry the ribs
- Heat some oil in a wok or pan.
- Do not add too much oil as the oil may splatter.
- Cook the ribs in two batches to avoid overcrowding the pan.
- Pan fry on low to medium heat. (⚠️ Because there is honey in the marinade, high heat can cause the ribs to burn easily.)
- Cook one side until it turns golden brown, then flip and cook the other side.
Add aromatics and braising liquid
- Once the second batch is done, return the first batch to the wok.
- Add ginger.
- Add rock sugar.
- Add dark soy sauce.
- Add water.
- Toss everything a few times.
Braise the ribs
- Cover with a lid.
- Reduce to the lowest heat.
- Let it cook for about 15-20 minutes or until the meat is just cooked through . (For fall-off-the-bone ribs: Continue cooking on low heat for 1½ to 2 hours. Add water when necessary to prevent the sauce from drying out)
Reduce the sauce
- Increase heat to medium heat.
- Cook until the sauce thickens and forms a sticky glaze. (⚠️ Be careful as the sauce contains sugar and can burn easily.)
Garnish and serve
- Transfer the ribs to a serving plate.
- Garnish with toasted sesame seeds.
- Add spring onions.
- Serve warm.
Video
Notes
Cook the ribs in batches:
Avoid overcrowding the pan (the pork ribs will release too much liquid). Cooking in batches allows the ribs to brown properly. Use low to medium heat when pan frying:
Honey burns easily, so cooking on high heat may cause the ribs to burn. Adjust cooking time for texture:
Cooking for about 15-20 minutes or until the meat is just cooked through will give you chewy, tender ribs. If you prefer fall-off-the-bone texture, cook for 1½–2 hours on low heat. Add water when necessary:
When cooking for a longer time, add water occasionally to prevent the sauce from drying out and burning. Reduce the sauce carefully:
Increase the heat at the end to thicken the sauce, but watch closely because the sugar in the sauce can burn quickly.
Avoid overcrowding the pan (the pork ribs will release too much liquid). Cooking in batches allows the ribs to brown properly. Use low to medium heat when pan frying:
Honey burns easily, so cooking on high heat may cause the ribs to burn. Adjust cooking time for texture:
Cooking for about 15-20 minutes or until the meat is just cooked through will give you chewy, tender ribs. If you prefer fall-off-the-bone texture, cook for 1½–2 hours on low heat. Add water when necessary:
When cooking for a longer time, add water occasionally to prevent the sauce from drying out and burning. Reduce the sauce carefully:
Increase the heat at the end to thicken the sauce, but watch closely because the sugar in the sauce can burn quickly.