Honey-Glazed Roast Pork Ribs
蜜汁烤肋排 · mì zhī kǎo lèi pái
My cousin ran a tiny rib stall near Dongmen Market in Shenzhen. Every evening he’d pull ribs from a stainless steel steamer, slather them in honey-starch glaze, and flash-roast under a broiler—smoke alarms be damned. I still taste that crackle when I bite into the caramelized edge.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork baby back ribs猪小排（带软骨）🛒 local800 g
- light soy sauce生抽🏮 asian25 ml
- honey蜂蜜🛒 local60 ml
- star anise八角🏮 asian2 g
- ginger生姜🛒 local20 g
pork baby back ribs: Ask butcher to remove membrane for tenderness.
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Instructions
1Rinse ribs and pat dry. In a large pot, cover ribs with cold water. Add ginger and star anise. Bring to boil, then reduce heat and simmer gently for 45 minutes.
先焯再烤更嫩
2Drain ribs and reserve 60 ml of cooking liquid. Let ribs cool completely on a wire rack—this prevents steaming and ensures crisp edges.
彻底放凉才入烤箱
3In a saucepan, combine light soy sauce, honey, and reserved cooking liquid. Simmer over medium-low heat for 5 minutes until reduced by one-third and slightly thickened.
酱汁需熬浓才挂得住
4Brush ribs generously with warm glaze. Place on a foil-lined baking sheet, spaced apart. Roast at 180°C (350°F) for 25 minutes.
酱汁温热易附着
5Increase oven to 220°C (425°F). Brush again with glaze and roast 8–10 minutes until edges are dark amber and sauce forms a sticky, glossy crust.
最后高温定型
🔍 Look for High heat 8–10 分钟 · 8–10 minutesVisual: 深琥珀色边缘，酱汁反光明显，可见细微糖晶Deep amber edges with visible syrup sheen and fine sugar crystallization
You know it's right when: 满屋焦糖香气；酱汁凝固时发出细微滋滋声Fragrant caramelized aroma fills kitchen; ribs sizzle faintly as sauce sets
Tips
- · Simmering first removes impurities and yields tender, pull-apart ribs—no pressure cooker needed.
- · Use a silicone brush: stiff bristles can tear delicate meat fibers.
- · Glaze thickens further upon cooling—serve ribs within 10 minutes of roasting for ideal stickiness.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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