If you’re looking to elevate your dinner game with a dish that bursts with sweet and savory goodness, this Honey Garlic Spare Ribs Recipe is an absolute must-try. Tender, crispy ribs coated in a luscious honey garlic sauce deliver a flavor experience that’s both comforting and exciting, perfect for sharing with family or impressing friends. Every bite combines the irresistible crunch of perfectly fried ribs with a glossy, sticky glaze that dances on your taste buds, making this recipe a delightful centerpiece any night of the week.
Ingredients You’ll Need
This Honey Garlic Spare Ribs Recipe calls for simple, accessible ingredients that each play an essential role in bringing out the dish’s vibrant flavors and perfect texture. From the savory soy sauce to the sweet honey and crisping starches, everything works in harmony to make these ribs unforgettable.
- 2 pounds side ribs (spare ribs): The star of the dish, these ribs offer the right balance of meat and fat for tenderness and flavor.
- 1 tablespoon Chinese cooking wine: Adds depth and a subtle umami kick to the marinade.
- 1 egg white: Helps the marinade cling perfectly to the ribs, ensuring even flavor distribution.
- ½ teaspoon salt: Enhances all the other flavors without overpowering.
- 1/2 teaspoon baking soda: Keeps the ribs tender by gently breaking down the proteins.
- 1/2 cup cornstarch: Gives the ribs that irresistible crispy coating when fried.
- 1/2 cup tapioca starch: Works alongside cornstarch for a light, crackly crust.
- 1/2 teaspoon baking powder: Adds extra crispiness to the coating mixture.
- 1 tablespoon oil (for cooking): Essential for frying and sautéing the ribs and sauce ingredients.
- 2 tablespoons minced garlic: Infuses the sauce with its rich, aromatic flavor.
- 1/4 cup honey: Provides that signature sweetness and perfectly sticky glaze.
- 2 tablespoons brown sugar: Adds a hint of molasses flavor to deepen the sauce’s complexity.
- 1 ½ tablespoons soy sauce: Contributes saltiness and umami, balancing the sweetness beautifully.
- 1 tablespoon rice vinegar: Brings a subtle tang that cuts through the richness for harmony.
How to Make Honey Garlic Spare Ribs Recipe
Step 1: Marinate the ribs
Start by combining the ribs with Chinese cooking wine, egg white, salt, and baking soda in a medium bowl. Massage everything into the ribs for about 30 seconds to ensure the marinade penetrates the meat well. Pop the bowl into the fridge and let those flavors meld for at least 30 minutes. This step is crucial because it tenderizes the ribs and infuses them with the foundation of flavor you’ll savor later.
Step 2: Prepare the crispy coating mixture
While the ribs marinate, mix together the cornstarch, tapioca starch, and baking powder in a separate bowl. This magical blend creates the super crisp crust that holds the sauce beautifully without becoming soggy. Having this ready before you take the ribs out ensures a quick and smooth coating process.
Step 3: Coat the ribs
Once your ribs have marinated, give them a quick toss to redistribute the marinade evenly. Take one rib at a time and coat it thoroughly in the starch mixture. Set each coated rib aside on a baking sheet, and get ready for the best part: frying.
Step 4: Fry the ribs until golden and crispy
Heat about one inch of oil in a deep pan to 350°F. Fry the ribs in two batches to avoid crowding, cooking each for 5 to 6 minutes. Look for that perfect golden-brown color and a satisfyingly crispy texture. Once done, place the ribs on a wire rack to drain excess oil — this keeps them crunchy and not greasy.
Step 5: Make the honey garlic sauce
In a small bowl, whisk together honey, brown sugar, soy sauce, and rice vinegar. The mix of sweet, salty, and tangy flavors will elevate your ribs into something truly special. This sauce is where the magic happens, providing that irresistible glossy coating that clings to every crispy bite.
Step 6: Sauté garlic and glaze the ribs
Heat one tablespoon of oil in a large pan over medium heat and add the minced garlic. Sauté it just for 20 to 30 seconds until fragrant — you want that garlic flavor to pop without burning. Pour in the honey sauce mixture and cook until it bubbles and thickens slightly. Toss in your crispy ribs and coat them evenly in the wonderful sauce. Serve immediately and watch everyone dive in happily.
How to Serve Honey Garlic Spare Ribs Recipe
Garnishes
To add a fresh touch and extra pop of color, sprinkle chopped green onions or fresh cilantro on top of the ribs just before serving. A few toasted sesame seeds scattered over the glaze also add an inviting crunch and a lovely nutty aroma that beautifully complements the honey garlic flavor.
Side Dishes
This Honey Garlic Spare Ribs Recipe pairs wonderfully with steamed jasmine rice or fried rice, soaking up every bit of that savory sauce. For a lighter contrast, serve alongside crisp Asian slaw or steamed bok choy tossed with a little garlic oil. The balance of textures and flavors creates a satisfying and complete meal.
Creative Ways to Present
If you’re entertaining or want to add some flair, serve these ribs over a bed of thinly sliced cucumbers for a refreshing crunch. Alternatively, stack them on a platter with lemon or lime wedges on the side to squeeze over just before eating—this adds a zesty brightness that cuts through the richness delightfully.
Make Ahead and Storage
Storing Leftovers
Leftover ribs keep well when stored in an airtight container in the refrigerator for up to 3 days. Make sure they cool to room temperature before sealing to avoid condensation that can soften the crispy coating.
Freezing
You can freeze cooked ribs by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw them overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
To regain that irresistible crispness, reheat the ribs in a preheated oven at 350°F on a wire rack set over a baking sheet for about 10-15 minutes. Avoid microwaving whenever possible, as it tends to make the coating soggy and soft.
FAQs
Can I use baby back ribs instead of spare ribs?
Absolutely! Baby back ribs work just as well in this recipe and may be a bit leaner, but the cooking method and marinade stay the same for delicious results.
Is there a way to make this dish gluten-free?
Yes! Make sure to use gluten-free soy sauce (tamari) and check that all your starches and baking powders meet gluten-free standards. This ensures the dish stays safe without sacrificing flavor.
Can I bake the ribs instead of frying them?
If you want a lighter alternative, you can bake the ribs at 400°F for about 25-30 minutes, flipping halfway through. They won’t be as crispy but will still be tasty when coated with the honey garlic sauce.
How do I adjust the sweetness or spiciness?
You can tweak the sweetness by adding more or less honey and brown sugar. For a spicy kick, stir in a pinch of chili flakes or a dash of hot sauce into the sauce mixture before glazing the ribs.
What is the purpose of the baking soda in the marinade?
Baking soda helps tenderize the ribs by raising the pH level, which breaks down the proteins and keeps the meat juicy and soft after cooking.
Final Thoughts
I genuinely can’t recommend this Honey Garlic Spare Ribs Recipe enough if you’re craving something that marries crispy, tender textures with a saucy, sweet-savory punch. It’s the kind of dish that brings people together around the table, perfect for sharing and savoring every sticky, flavorful bite. Give it a try and watch these ribs quickly become your new favorite comfort food classic.
Print
Honey Garlic Spare Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Honey Garlic Spare Ribs recipe features crispy, flavorful pork ribs coated with a sweet and savory honey garlic glaze. The ribs are marinated, coated in a mixture of cornstarch and tapioca starch for extra crunch, and fried to golden perfection before being tossed in a sticky honey garlic sauce. Perfect for a delicious appetizer or main course with a blend of sweet, savory, and tangy flavors.
Ingredients
Marinade and Ribs
- 2 pounds side ribs (spare ribs)
- 1 tablespoon Chinese cooking wine
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon baking soda
Coating
- ½ cup cornstarch
- ½ cup tapioca starch
- ½ teaspoon baking powder
Frying and Sauce
- 1 tablespoon oil (for sauce)
- 1 inch oil (for frying, enough to heat to 350°F)
- 2 tablespoons minced garlic
- ¼ cup honey
- 2 tablespoons brown sugar
- 1½ tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Marinate the Ribs: In a medium bowl, combine the pork ribs with Chinese cooking wine, egg white, salt, and baking soda. Massage the marinade into the meat for about 30 seconds until well combined. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the ribs.
- Prepare the Coating: In a separate bowl, mix together the cornstarch, tapioca starch, and baking powder. This mixture will give the ribs their crispy coating when fried.
- Coat the Ribs: Remove the ribs from the fridge and briefly mix again to redistribute the marinade. Taking one rib at a time, thoroughly coat each piece in the starch mixture and place them on a baking sheet, ready for frying.
- Fry the Ribs: Heat about one inch of oil in a deep pan or wok to 350°F (175°C). Fry the ribs in two batches, cooking each batch for 5 to 6 minutes until the ribs are crispy and golden brown on the outside. Once done, transfer the ribs to a wire rack to drain excess oil.
- Make the Honey Garlic Sauce: In a small bowl, combine the honey, brown sugar, soy sauce, and rice vinegar, mixing well.
- Sauté the Garlic and Combine: In a large pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and cook for 20 to 30 seconds until fragrant. Pour in the honey sauce mixture and bring it to a bubble. Add the fried ribs to the pan and toss them in the sauce to coat evenly and absorb the flavors.
- Serve: Once the ribs are well coated and the sauce slightly thickened, remove from heat and serve immediately while hot and sticky.
Notes
- You can substitute side ribs with baby back ribs if preferred, adjusting frying time as needed.
- Ensure oil is at the correct temperature (350°F) for perfect crispiness and to avoid greasy ribs.
- If you don’t have tapioca starch, potato starch can be used as a substitute.
- For a spicier kick, add a dash of chili flakes to the sauce while cooking.
- Drain ribs well after frying to maintain crisp texture before coating with sauce.
