Description
Gordon Ramsay’s Sticky Pork Ribs with Irresistible Glaze
Ingredients
Scale
- 2 pounds Baby Back Ribs (Remove the silver skin for the best texture.)
- 1 tablespoon Morton Kosher Salt (Can substitute with sea salt or table salt.)
- 1/4 cup Brown Sugar (Try coconut sugar for a deeper flavor.)
- 2 teaspoons Smoked Paprika (Regular paprika can be used for a milder flavor.)
- 1 teaspoon Granulated Garlic (Fresh minced garlic can boost the flavor.)
- 1 teaspoon Granulated Onion (Consider using fresh onion.)
- 1 teaspoon Ground Ginger (Opt for fresh ginger for more zing.)
- 1 teaspoon Chinese Five Spice (Can be omitted or swapped.)
- 1/2 teaspoon White Pepper (Black pepper is a suitable alternative.)
- 2 tablespoons Sesame Oil (Can substitute with canola or vegetable oil.)
- 4 cloves Garlic (Minced fresh garlic for a punchy flavor.)
- 1/4 cup Rice Vinegar (Apple cider vinegar is a good alternative.)
- 1/2 cup Honey (Maple syrup is a vegan alternative.)
- 1/2 teaspoon Red Pepper Flakes (Adjust to taste for heat.)
Instructions
- Remove the silver skin from the baby back ribs. Season with the dry rub mix.
- Bake the seasoned ribs on a baking sheet at 275°F (135°C) for about 2.5 hours.
- Prepare the glaze by combining minced garlic, ground ginger, honey, soy sauce, rice vinegar, and red pepper flakes in a saucepan and simmering until thickened.
- Brush the baked ribs generously with the glaze and bake for an additional 5-10 minutes at 400°F (200°C) until sticky.
- Let the ribs rest for a few minutes before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Gordon Ramsay, Sticky Pork, Ribs, Glaze