These honey garlic spare ribs are inspired by a classic Chinese side-rib dish. The flavor is nearly identical, but this version uses spare ribs. They’re simple to make and ready in about an hour.
Important steps for honey garlic spare ribs
Blanching the ribs first
I always blanche my spare ribs before cooking. Blanching removes the gray scum that can appear after butchering and helps improve the final appearance and flavor. If you skip blanching, skim off any foam that rises to the surface while boiling.
Using water to melt the sugar
Melting brown sugar directly in a pan can be slow and risks burning. Adding a couple tablespoons of water helps the sugar dissolve evenly and prevents scorching. Don’t skip this step for a smooth, caramelized base.
Key ingredients for honey garlic spare ribs
Spare ribs
Spare ribs are ideal for this recipe because they’re smaller and easier to handle in a wok or large pan compared with a whole rack. I used about 2 lbs (or 1 kg) of spare ribs for this version—cut them into individual pieces before blanching.
Garlic
Garlic is essential. Finely mince a generous amount—this recipe uses about 10 cloves—for a deeply savory, aromatic sauce similar to what you taste at Chinese restaurants.
Honey Garlic Spare Ribs
Ingredients
- 1 kg spare ribs
- ¼ cup brown sugar
- 2 tbsp water (for sugar)
- 10 cloves garlic, (minced)
- ¼ cup honey
- 2½ tbsp soy sauce
- ½ cup water (for braising)
Garnish
- ½ cup crispy garlic bits
Instructions
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Cut the spare ribs into individual pieces between the bones.1 kg spare ribs
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Place the ribs in a pot of boiling water for 5 minutes, then drain. This step removes excess scum and helps clean the meat.
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In a wok or deep pan, combine the brown sugar and 2 tbsp water over medium heat and stir until the sugar dissolves. The water prevents burning and ensures even caramelization.¼ cup brown sugar, 2 tbsp water
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Add the blanched ribs to the pan, then stir in the minced garlic. Cook together for about a minute to release the garlic aroma.10 cloves garlic
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Pour in the honey, soy sauce, and about ½ cup water—enough to come halfway up the ribs. Give everything a good stir to combine.¼ cup honey, 2½ tbsp soy sauce, ½ cup water
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Cover the pan and simmer on low for 30–45 minutes, or until the meat is tender and pulls away from the bone easily. I usually check at 30 minutes and continue if needed.
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When the ribs are tender, remove the lid, increase the heat to high, and reduce the sauce for about 5 minutes until it becomes thick and glossy.
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Finish with a garnish of crispy garlic bits and serve hot.½ cup crispy garlic bits
How to make crispy garlic chips
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Thinly slice 5–10 cloves of garlic. A mandoline gives even slices, but a sharp knife works too.
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Place the sliced garlic in a cold pan and add enough olive oil to cover the slices.
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Heat over medium, stirring frequently, until the garlic turns golden brown (about 5–10 minutes). Remove and drain on paper towel.
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Reserve the strained oil—it becomes a flavorful garlic oil perfect for dipping bread or drizzling on dishes.
Additional Info
If you enjoyed this recipe, try more rib recipes:
- Miso braised short ribs
- Chinese braised spare ribs