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Sticky Caramelized Pork Ribs

This dish features tender pork ribs slow-braised to develop rich, smoky flavors, then finished with a sweet glaze that caramelizes into crispy, sticky edges. The process highlights the beauty of imperfect, charred bits that crackle with each bite, offering a messy, joyful feast with a deeply flavorful, almost candied texture.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork ribs bone-in preferred for flavor
  • 2 tbsp paprika smoked paprika if available
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 3 tbsp brown sugar for caramelization
  • 1/4 cup soy sauce adds umami and saltiness
  • 4 cloves garlic minced into a paste
  • 2 tbsp apple cider vinegar brightens the glaze
  • 1 tsp smoked paprika for smoky flavor
  • 3 tbsp honey brush at the end for gloss

Equipment

  • Baking dish
  • Small brush
  • Aluminum foil
  • Oven thermometer
  • Tongs

Method
 

  1. Preheat your oven to 150°C (300°F). Pat the pork ribs dry with paper towels to ensure good caramelization. In a small bowl, mix paprika, salt, black pepper, garlic powder, and brown sugar to create a flavorful dry rub. Rub this mixture all over the ribs generously, pressing it into the meat. Let sit for 15 minutes to absorb the flavors.
  2. Place the ribs bone-side down in your baking dish, arranging them in a single layer. Cover tightly with aluminum foil to trap moisture and slow cook the meat. Bake for about 2.5 hours, until the ribs are tender and the meat easily jiggles when moved. The house will fill with a rich, smoky aroma.
  3. Carefully remove the foil and transfer the ribs to a plate or a rack. Mix soy sauce, minced garlic, apple cider vinegar, smoked paprika, and honey to make your glaze. Use a small brush to generously coat the top of the ribs with the glaze, creating a sticky layer.
  4. Increase the oven temperature to 200°C (390°F). Return the ribs uncovered to the oven and bake for an additional 20-25 minutes. During this time, the glaze will bubble and crackle as it caramelizes into a crispy, sticky coating, with edges starting to blacken slightly for that desirable burnt effect.
  5. Once the glaze is glossy and crackling, remove the ribs from the oven. Brush them with a little more honey for extra shine and stickiness. Let the ribs rest for 5 minutes—this helps the juices settle and makes slicing easier. The aroma should be smoky, sweet, and inviting.
  6. Slice between the bones to serve, revealing tender meat with crispy, caramelized edges. The surface should crackle with smoky sweetness, and the sticky, charred bits will invite you to lick your fingers. Enjoy this messy, flavorful feast with your favorite sides.

Notes

For extra smoky flavor, add a few drops of liquid smoke to the glaze. To make it less sweet, reduce honey or substitute with maple syrup. Resting the ribs before slicing ensures juiciness and easier serving.