These soy-glazed pork ribs are designed for easy entertaining, best enjoyed straight from the oven.

What you need to know before you start

If you can, start this recipe the night before to allow the ribs plenty of time to marinate. You will also need a roasting pan, a zip-lock bag, a small saucepan and a brush for the glaze. 

Pork ribs are often sold as a whole rack. This recipe calls for individual ribs. But separating the ribs is very simple, just use a sharp knife to portion into individual pieces. 

Why is this the best honey, soy and ginger glazed pork ribs recipe?

Made from only nine ingredients, these sticky pork ribs are the ultimate crowd-pleaser. Perfect for weekends on the couch, entertaining friends and family, football nights or barbecues, they’re best eaten with your hands while they’re still warm and caramelised.

The sweetness from the honey, saltiness of the soy sauce and aromatics of the garlic and ginger finished with a squeeze of lime come together to create finger-licking, deeply savoury ribs you’ll be making on repeat. 

Do you glaze ribs before or after cooking?

For this recipe, the pork ribs are marinated in a soy and honey mixture before roasting. Once caramelised and golden, the same marinate mixture is reduced to create a glaze that is brushed on after cooking. 

Can you slow roast your honey, soy and ginger glazed pork ribs?

Absolutely! Slow cooked pork ribs are a great option for achieving tender meat and a sticky, caramelised glaze without drying out the meat. Preheat your oven to 160°C/140°C fan-forced to allow the ribs to cook gently and become tender over time. Brush the pork ribs generously with marinade before covering them with foil and popping them in the oven and roasting for roughly 3 hours-3 hours 30 minutes. For the last 15-20 minutes, remove the foil and increase the heat to 220°C/200°C to achieve that caramelised crust.

What ingredients you’ll need

Ginger: Fresh ginger adds a warm, zesty kick that complements the sweetness of the honey and balances the richness of the pork with a hint of spice.

Garlic cloves: Finely chopped garlic provides an aromatic, savoury depth to the sauce, enhancing the overall umami flavour and giving the ribs a bold, fragrant base.

Light soy sauce: Soy infuses the dish with a salty, savoury richness while also helping to tenderise the meat.

Honey: Honey brings sweetness and a subtle floral note, helping to caramelise the ribs while balancing the salty soy sauce and the heat from the chilli.

Chinese rice wine (shaohsing): Shaohsing wine adds a slightly sweet, earthy depth and complexity to the marinade.

Sweet chilli sauce: This provides a mild heat and sweet-tangy flavor, adding a glossy finish to the ribs.

Pork ribs: We use baby back ribs cut into individual portions for this recipe. Whatever variety you’re choosing, look for ribs with a good amount of marbling for extra juiciness. 

Coriander sprigs: The finished dish is decorated with coriander sprigs for a herbaceous touch. 

Lime wedges: Fresh lime juice cuts through the richness of the glaze to add brightness. 

Why aren't my honey, soy and ginger glazed pork ribs caramelised?

If you find your ribs haven’t caramelised to your liking, try increasing the heat for the last few minutes to help the marinade bubble and thicken. You can also baste intermittently every 5-10 minutes throughout the cooking time to encourage caramelisation.

How to store leftover honey, soy and ginger glazed pork ribs

Tightly wrap any leftover ribs in foil and place them in an airtight container in the fridge. They will stay fresh for about 3-4 days. To reheat, preheat your oven to 180°C/160°C fan-forced, place the ribs on a baking tray and cover with foil to prevent them from drying out. Heat for approximately 15-20 minutes, then remove the foil and let them bake for another 5-10 minutes to re-caramelise.

How to serve honey, soy and ginger glazed pork ribs

While these pork ribs can be enjoyed on their own with lime wedges, you can serve them with sides to create a complete dish. Opt for something that balances the richness of the ribs, such as a fresh, crunchy slaw or a seasonal salad. Something simple like perfectly steamed white rice would also be a great option. 

Drink pairings with honey, soy and ginger glazed pork ribs

Complement the sweet, savoury and slightly spicy flavour of the ribs with a fruity gewürztraminer or a crisp riesling. The bitterness from a pale ale will contrast the sweetness, while a refreshing non-alcoholic lemonade would also make a great option. 

If you love our honey, soy and ginger glazed pork ribs, try this 

Now that you’ve nailed this recipe, try these different ways with ribs:

• Beef rib bolognese
• Baked lamb ribs with marmalade
• Mexican-style braised short ribs