Filipino-Inspired Sticky Pork Ribs
Tender pork spare ribs braised in a savory-sweet adobo-style sauce and finished with a sticky honey glaze. This easy pork spare ribs recipe Filipino style is packed with garlic, soy, and vinegar flavor perfect over steamed rice.
Equipment
- Large heavy-bottomed pot
- Tongs
- Mixing bowl
Ingredients
- 2 lbs pork spare ribs cut into individual ribs
- 1/3 cup soy sauce
- 1/4 cup white or cane vinegar
- 6 cloves garlic minced
- 1 cup water or chicken broth
- 2 bay leaves
- 1 tsp black peppercorns whole
- 3 tbsp brown sugar
- 3 tbsp honey
- 2 tbsp cooking oil
Instructions
- In a bowl, combine the pork spare ribs with soy sauce, vinegar, garlic, and black peppercorns. Let marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Sear the ribs in batches for 2 to 3 minutes per side until browned, then set aside.
- Return the ribs to the pot and pour in the marinade along with the water or broth, bay leaves, and brown sugar. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 45 to 60 minutes, checking occasionally and adding a splash of water if the liquid reduces too quickly.
- Remove the lid, stir in the honey, and increase heat slightly. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
- Continue cooking and turning the ribs every couple of minutes until the sauce becomes thick, sticky, and deep amber in color.
- Remove from heat and let rest for 5 minutes before serving to allow the glaze to set slightly. Serve hot over steamed rice.
Notes
For best results, do not rush the simmering step as low and slow cooking yields the most tender ribs. Watch the sauce closely once honey is added since it can burn quickly. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.