Slow-roasted pork ribs where sweet honey meets soy, garlic, lemon and a proper dose of chilli heat, then the whole thing goes low-and-slow until the meat is fall-off-the-bone tender and the edges turn into a glossy, caramelised chilli glaze.
Whether you’re cooking for family, friends or a weekend barbecue, these honey chilli ribs are guaranteed to disappear quickly.
Honey Chilli Ribs
Course: Uncategorized4
servings20
minutes2
hours920
kcalSweet honey meets soy, garlic, lemon and a proper dose of chilli heat, then the whole thing goes low-and-slow until the meat is fall-off-the-bone tender and the edges turn into a glossy, caramelised chilli glaze.
Ingredients
1.5 kg pork ribs
2 garlic cloves, finely chopped
5 tbsp olive oil or chilli olive oil
3 tbsp soy sauce
3 tbsp honey
Juice of 1 lemon
2 tbsp brown sugar
Salt to taste
½–1 tsp cayenne pepper
1–2 tsp chilli flakes or hot & spicy seasoning
Extra chilli oil or fresh chopped chilli for finishing (optional)
- To serve
12 potatoes baked in foil
250 g sour cream mixed with fresh herbs
Directions
- Prep the ribs
Wash and thoroughly pat the ribs dry. Cut into portions if needed and place them in a shallow dish or tray.
- Make the marinade
Finely chop the garlic. Mix the oil (or chilli oil), soy sauce, honey, lemon juice, brown sugar, salt, cayenne and chilli flakes together. Pour over the ribs and massage well so every surface is coated. Cover and marinate at least 3 hours, preferably overnight in the fridge.
- Low & slow roast for maximum tenderness
Preheat the oven to 150–160 °C (fan 140–150 °C).
Line a baking tray with baking paper. Lift the ribs out of the marinade (reserve the leftover marinade) and arrange them in a single layer.
Cover the tray tightly with foil and roast for 1 hour 30 minutes.
Remove the foil, brush generously with the remaining marinade, turn the temperature up to 180–190 °C and continue roasting uncovered for another 20–40 minutes, basting once or twice, until the ribs are deeply caramelised, sticky and the meat is pull-apart tender.
- Serve
Let the ribs rest for 5–10 minutes, then serve with foil-baked potatoes and a big spoonful of herbed sour cream. Finish with an extra drizzle of chilli oil if you like living dangerously.
Notes
- Want even more fire? Add a teaspoon of your favourite hot sauce or an extra pinch of cayenne to the marinade, or brush the ribs with pure chilli oil during the final uncovered stage. The sugar and honey will still caramelise beautifully while the heat builds.
- Overnight marinating is highly recommended for deeper flavour and tenderness.
- The foil stage is the secret to fall-apart meat — don’t skip it if you want maximum tenderness.
- Leftover ribs reheat brilliantly the next day (or disappear as midnight snacks).