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Think of juicy tender finger-licking-good honey glazed pork ribs that easily fall off the bone when you tear off the meat, this is the recipe you need to save. Add on the potatoes during the bake to fully take advantage of the oil and juices coming out from the marinated pork ribs, you get a meal that delivers the protein and carbo component of a diet, just need to add some zesty light salad and a glass of sparkling wine to complete the meal.
I made these beautiful honey glazed pork ribs so many times, especially when I am lazy. Sometimes I just buy the meat and marinate it in the morning, sometimes in the afternoon marinating it for a mere 2 hours. It all works out well.
Pork ribs have to be slow cooked over a period of time to achieve the tender texture. I have tried air frying it once and it turned out stiff, even though it’s cooked. So there’s unfortunately no shortcut quick way to cook these honey glazed pork ribs. The oven method will be the best, just like this char siew recipe.
The marinade I used consists of these ingredients:
- Monk fruit zero honey – this is not real honey, the brand I used is ZestyLeaf and it seems that not many places are selling this particular brand. It’s actually syrup made from monk fruit, as you know sweeteners made with monk fruit do not impact blood sugar levels. It comes with zero calories, thus this type of honey makes a good option for people watching their weight. And the biggest benefit here is that it still delivers the sweetness similar to what honey can do in the glazing, is a better and healthier substitute to honey as it does not caramelise or burnt so easily like honey when used for glazing the honey glazed pork ribs. Thus I was able to bake the ribs for a full 75 minutes versus 50-60 minutes if I’m using honey.
- Herbs and spices including salt, black pepper, mustard powder, dried oregano, ground paprika.
Watch how to make Honey Glazed Baked Pork Ribs with A Side of Roast Potatoes on YouTube
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Honey Glazed Baked Pork Ribs (Fall Off The Bone) with A Side of Roast Potatoes
- 1 kg pork ribs
- 5-6 small potatoes washed
- 1 tbsp vegetable oil
- 1 tbsp mustard powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp ground black pepper and more for seasoning potatoes
- 1 tbsp ground paprika and more for seasoning potatoes
- 5 tbsp Monk fruit honey and more for glazing
- Combine all the marinade ingredients in a bowl. Rub the marinade evenly all over 1kg pork ribs. Cover and chill in fridge and leave the marinade overnight or up 36 hours.1 kg pork ribs, 1 tbsp mustard powder, 1 tbsp dried oregano, 1 tbsp salt, 1 tbsp ground black pepper, 1 tbsp ground paprika, 5 tbsp Monk fruit honey
- Wash and cut 5-6 small potatoes into big chunks.Add 1 tbsp vegetable oil. Add dash of salt and black pepper and mix well. Note: optional to peel the potatoes.5-6 small potatoes, 1 tbsp vegetable oil
- Bring the pork ribs to room temperature an hour before baking. Place pork ribs and potatoes onto a lined baking tray.Note: I lined the baking tray with parchment paper so it's easier to wash up after baking.
- Bake in pre-heat oven for 60-75 minutes. 200C / 392F for the first 15 minutes.180C / 356F for the rest of the time.
- Brush both sides of the pork ribs with monk fruit honey every 15 minutes. Each time it's out of the oven, flip the side of the pork ribs and the potatoes, and continue baking so it's evenly baked.This process carries on until the pork ribs are baked for 60-75 minutes. Note: monk fruit honey doesn't caramelise as much as honey. If using honey, you might have to bake it for 50-60 minutes.
- Let the pork ribs rest for about 15 minutes before cutting it. Best served warm.