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Sticky Pork Ribs with Layered Flavors

These tender, fall-off-the-bone pork ribs are coated in a glossy, sticky glaze infused with bold flavors like fermented black beans, smoked paprika, and garlic. The slow baking process caramelizes the glaze, creating a rich, smoky-sweet crust that clings to the meat. The final result is a visually appealing, savory dish with a tempting sheen and a complex flavor profile.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork ribs (baby back or spare ribs) preferably with good marbling
  • 1/4 cup soy sauce or coconut aminos
  • 1/4 cup brown sugar can substitute with honey or maple syrup
  • 4 cloves garlic, minced fresh is best
  • 1 teaspoon smoked paprika chipotle powder works as a substitute
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon fermented black beans mashed into a paste
  • 1 teaspoon ginger, grated optional for extra zing
  • 2 tablespoons honey optional for extra sweetness

Equipment

  • Large baking sheet or roasting pan
  • Basting brush
  • Aluminum Foil
  • Sharp Knife

Method
 

  1. Preheat your oven to 150°C (300°F). Place the ribs on a large baking sheet lined with foil, and remove the silver skin from the back using a sharp knife. Pat the ribs dry with paper towels to help the glaze stick better.
  2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, smoked paprika, apple cider vinegar, mashed fermented black beans, grated ginger, and honey until well combined. This flavorful glaze will be the base for layering.
  3. Use a basting brush to generously coat the ribs with the glaze, making sure to cover all sides evenly. Cover the ribs tightly with aluminum foil to trap moisture and place in the oven.
  4. Bake the ribs for about 2.5 to 3 hours, until the meat is tender and starts to pull away from the edges of the bones. The aroma of caramelizing glaze will fill the kitchen, and the meat will feel soft when tested with a fork.
  5. Remove the foil and increase the oven temperature to 220°C (430°F). Brush the ribs with more glaze and return to the oven uncovered. Bake for an additional 10–15 minutes, turning once, until the glaze becomes deep amber, sticky, and slightly charred at the edges.
  6. Keep a close eye during this stage; you’ll hear crackling and bubbling as the glaze caramelizes beautifully. Once ready, remove from the oven and let the ribs rest for 5 minutes to allow juices to redistribute.
  7. Slice the ribs between the bones using a sharp knife, and serve immediately with extra glaze drizzled on top if desired. Enjoy the glossy, smoky, and flavorful ribs that are perfect for sharing!

Notes

For extra smoky flavor, finish the ribs under the broiler for 2–3 minutes, watching carefully to prevent burning. You can prepare the glaze a day ahead to deepen flavors, and store leftovers in the fridge for up to 2 days. Reheat in a covered dish at 150°C (300°F), basting with additional glaze if needed.