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Ribs with Ginger, Garlic, Honey and Soy Glaze


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Rate this recipe 4.3/5 (13 Votes)


  • 6 short ribs
  • Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon ginger, minced
  • 1 clove garlic, minced (or look out for smoked garlic - delicious!)
  • 1 teaspoon five spice
  • Sticky Glaze
  • 2 1/2 tablespoons honey
  • 1 1/2 teaspoon soy sauce
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ginger, finely chopped


Servings 6
Preparation time 10mins
Cooking time 145mins
Adapted from


Step 1

Mix the olive oil, ginger, garlic and five spice in a bag large enough to toss the ribs in.

Add the ribs, toss until they are well covered and refrigerate for at least an hour but preferably overnight.

Preheat your oven to 150C (fan oven).

Line a baking tray with foil and tear off another sheet of foil that is about twice the length of the baking tray.

Place the ribs in the middle of the second sheet of foil, fold over the top and crimp on the sides to make an envelope to keep the ribs moist while they bake.

Bake the ribs for 2 hours, basting every half hour. Be careful opening up the foil pocket as steam will come out when you open it up - steam burns suck!

Mix together the sticky glaze ingredients and then pour over the ribs making sure they are well covered.

Put the ribs back in the oven, turn the heat up to 170C and then finish cooking until the glaze has caramelised and sticky.

If you're ready for summer and have your BBQ out, do the final step on the grill.

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