Honey-Glazed Pork Ribs

Successful honey pork ribs are made in two stages: gentle pre-cooking, in the oven at 150 °C under foil or in simmering water, which makes the meat meltingly tender, then glazing in a very hot oven at 220 °C, brushing several times. The glaze of chestnut honey, soy sauce, garlic, ginger and rice vinegar then caramelises in glossy layers. Allow 1.5 kg of ribs for 4 people.

Method

1. Prepare the ribs Preheat the oven to 150 °C. If needed, remove the thin membrane on the bone side by lifting it with the tip of a knife, then cut the ribs into portions of 2 to 3 bones. Season lightly with salt and pepper.
2. Pre-cook the ribs Arrange the ribs in a roasting tin, pour 100 ml of water into the bottom, cover tightly with foil and roast for 1 hour 30 to 1 hour 45, until the meat is tender and starting to come away from the bone. You can also cook them for 45 minutes to 1 hour in a large pan of simmering water, with an onion and a bay leaf, then drain and pat them dry.
3. Make the glaze While they pre-cook, make the glaze: in a small saucepan, mix the honey, soy sauce, rice vinegar, finely grated garlic and ginger, sesame oil and chilli. Bring to a simmer and let it reduce for 3 to 4 minutes, until syrupy. Set aside a third of the glaze for serving.
4. Prepare for the final roast Take out the ribs and raise the oven temperature to 220 °C. Drain the meat and lay it on a tray lined with baking paper, rounded side up.
5. Glaze and roast Brush the ribs generously with the glaze on all sides. Roast for 20 to 25 minutes, turning them halfway through and brushing them again every 5 minutes.
6. Watch the caramelisation Keep an eye on the last few minutes: honey caramelises quickly and can burn. If the edges blacken, lower the oven to 200 °C. For a darker finish, put them under the grill for 2 minutes, without taking your eyes off the oven.
7. Prepare the garnishes Meanwhile, toast the sesame seeds for 2 minutes in a dry frying pan, and cut the lime into wedges.
8. Glaze and serve Coat the ribs with the reserved glaze, scatter over the sesame seeds and mint leaves, and serve straight away with the lime wedges, white rice and crunchy vegetables.

Which honey should you choose?

Chestnut honey is the best suited to a glaze: its powerful, woody flavour, with a slight bitterness, stands up to the soy sauce and garlic, and it gives a dark, glossy colour. Forest honey, a honeydew honey from oaks and pines, brings malty, caramelised notes that are a little less sweet and suit pork just as well. More delicate honeys, such as lavender, lose most of their fragrance in such a punchy glaze. Chestnut honey is also used in our honey duck.

Tips and variations

• Pre-cooking is the key to tender ribs: without it, the glaze burns long before the meat is tender.
• For caramelised pork ribs without bitterness, brush on several thin layers rather than a single thick one, and always keep an eye on the end of cooking.
• On the barbecue, do the pre-cooking in the oven the day before, then glaze and grill the ribs for 10 to 15 minutes over medium coals, turning them often.
• Replace the rice vinegar with the juice of an orange for a milder glaze, or add a star anise to the pan while it reduces.
• For another pork and honey dish, try our pork tenderloin with honey mustard sauce.

Storage

Glazed pork ribs keep for 3 days in the fridge, in an airtight container. Reheat them for 10 to 15 minutes in the oven at 180 °C, with a spoonful of water in the dish and a thin layer of glaze to restore their shine. You can also freeze the ribs after pre-cooking, then glaze them on the day, after thawing them in the fridge. More savoury dishes await in our honey recipes.

Frequently asked questions

Do pork ribs need pre-cooking before glazing with honey?

Yes. Ribs are a cut rich in connective tissue that needs long cooking to become tender. Pre-cooking for 1 hour 30 at 150 °C under foil, or for 45 minutes to 1 hour in simmering water, then allows quick glazing in a hot oven.

How do you get caramelised pork ribs without burning them?

Reduce the glaze before using it, brush it on in thin layers every 5 minutes and do not go beyond 20 to 25 minutes at 220 °C. If the edges blacken, lower the oven to 200 °C.

Can you make honey pork ribs the day before?

Yes. Pre-cook the ribs the day before, let them cool and keep them in the fridge with the glaze in a separate container. On the day, all that is left is glazing them in the oven, about 25 minutes.

How many pork ribs should you allow per person?

Allow about 350 to 400 g of ribs per person for a main course, as the bones account for a large share of the weight. 1.5 kg is enough for 4 people.