Honey Barbecue Ribs that are fall off the bone tender and so full of flavor. They’re perfect for weeknights or weekend dinners with family or friends. Honey BBQ ribs are always a hit and perfect served alongside our favorite Potatoes and Herbs and Bread Rolls!
These Honey BBQ ribs are super simple, no-fuss way to make barbecue ribs, with a sweet and sticky, tangy honey barbecue glaze. I absolutely love ribs — always have. It wouldn’t be summer without them! But since the cold weather is coming in, grilling ribs is a hassle. So, I experimented with different ways to cook ribs, and I think I finally found the perfect way to cook without grilling.
I like to cook the ribs first by frying and then finish them off by rolling boil in a pot. I don’t know so many people who use this method, but it’s super easy. And guys, these no-grill barbecue ribs are the best ribs ever. They’re absolutely delicious! And best of all, you don’t have to work up a sweat while they’re cooking because the simmering does most of the work!
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The secret ingredient is always LOVE
Tips for Honey Barbecue Ribs
- Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.
- Inspect the rack of ribs for bone pieces/shards as they can sometimes be present from the butcher cutting the ribs.
- Cut the racks into manageable pieces that will fit into your pan/pot.
Honey Barbecue Ribs
- 1½ kilos pork ribs
- 2 tbsp cooking oil
- 2 pcs star anise
- ⅛ tsp cinnamon powder (or 1 stick cinnamon)
- 1 thumb-sized ginger (minced)
- 2 cloves garlic (minced)
- 1 small onion (sliced)
- 3 tbsp honey
- ¼ cup brown sugar
- 4 tbsp hoisin sauce
- 3 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 3 tbsp rice wine vinegar
- 3 tbsp light soy sauce
- 1 cup water
- pinch of salt and pepper (seasoning)
- Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Cut the racks into manageable pieces and wash thoroughly.
- Heat cooking oil in a large frying pan over medium heat. Fry ribs until brown in color and no more blood are coming from the ribs. NOTE: You can fry in batches if you don't have a big enough pan. Set Aside
- Using the same oil from frying the ribs, carefully transfer in a big cooking pot. Saute ginger until fragrant then add star anise and cinnamon. Stir for a couple of seconds until aromatic. Add garlic and onion and saute until cooked.
- Add water, oyster sauce, rice vinegar, honey, hoisin sauce, sugar, soy sauce, ketchup and a pinch of salt and pepper. Stir and let simmer for 5 minutes.
- Add the ribs and mix in the sauce to coat. Cover the pot with a lid and cook for 1 and ½ hours or when meat is tender and falls off the bone.
- Check sauce if thick and adjust seasoning according to preferred sweetness or saltiness. NOTE: If the ribs are already done but the sauce is not thick enough. Remove ribs first and let the sauce reduce and thicken. When the sauce is thick, add the ribs again and let cook for 3 minutes.
- Transfer in a serving dish and enjoy. Bon Appetit!