This Honey Garlic Sticky Ribs recipe is a delicious summer grilling recipe that is some serious comfort food that packs a lot of great flavors.
Pork is a popular pick for the 4th of July. There are so many cuts and ways of preparing it that pork is a must-have for grilling season. This 4th of July I’ll be serving these Honey Garlic Sticky Ribs. They’re juicy, succulent, and so tasty. To make an amazing ribs recipe like this one, you need to start with amazing ingredients.
Whether I’m celebrating the 4th of July at home, at a small family party, or at a large celebration food is always an integral part of the festivities. And not just any food, but juicy grilled meat! My meat of choice is always ribs!
This year we’ll be celebrating the 4th at a local beach here in Southern California. I plan on bringing our portable grill and cooking these Honey Garlic Sticky Ribs while enjoying some sun and surf!
How to Make Sticky Ribs
For this Honey Garlic Sticky Ribs recipe, I start by roasting my ribs on the grill. They’re set over a water bath and covered so they stay nice and juicy.
Then, after 2 ½ hours of roasting I glaze them and then grill on high heat to finish them off.
Cook’s Note – Honey Garlic Sticky Ribs:
- Although 20 minutes is all you need to marinate these ribs, you can marinate them up to 24 hours for convenience. Just turn the bag every few hours to evenly marinate.
- During step 2 you can either roast the ribs in the oven or on the grill. If you choose the grill option like the recipe reflects, make sure you watch the temperature gauge carefully!
- In step 2 you can use a disposable pan like I used, or use a rimmed cookie sheet covered in foil.
- Both methods, however, require a wire rack.
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Honey Garlic Sticky Ribs
- 3-4 pound rack Smithfield/Farmland St. Louis style ribs name depends on market, trimmed and cut in half
- 3/4 cup honey
- 4 tablespoons soy sauce
- 3 Tablespoons apple cider vinegar
- ¼ cup Dijon mustard
- 3 large garlic cloves crushed and minced
- 3 green onion sliced thin white and green parts separated
- Salt and pepper
- 2 cups water
- Place the ribs in a gallon Ziploc bag. In a small bowl whisk together honey, soy sauce, vinegar, Dijon mustard, garlic, green onion whites, ¾ teaspoon salt, and ¾ teaspoon pepper. Pour the marinade into the Ziploc bag, seal and give the bag a good shake to coat the ribs. Chill for 20 minutes.
- Preheat the grill to 325 degrees F. In a disposable foil pan place a wire rack in the bottom. Add 2 cups of water to the pan. Place the ribs, meaty side up, onto the wire rack. DON'T dump the marinade, return it to the refrigerator. Cover the ribs and pan with foil and roast on the preheated grill for 2 ½ hours. Watch the temperature carefully, don’t let the temperature rise above 325!
- Remove the ribs from the grill and tent them with foil. Close the grill lid and increase the temperature to medium high, preheat to 500 degrees F.
- In the meantime cook the marinade in a small pot over medium-high heat until thickened, stirring occasionally. It should take on a glaze-like consistence, this should take about 5 minutes. Brush the ribs with half the glaze, and return them to the grill. Cook until the ribs are browned, about 5 minutes on each side.
- Cut ribs and give them a quick coat with the remaining glaze. Sprinkle with the reserved green onions and serve.