Looking for fall-off-the-bone tender ribs with a sweet, savory glaze? These sticky bourbon soy glazed ribs are your new go-to recipe. Coated in a rich marinade made with soy sauce, sweet kecap, honey, garlic and a splash of bourbon, they are packed with flavor. Perfect for summer BBQs-and so easy to make yourself!
Fall-Off-The-Bone Ribs with Soy and Honey Marinade
I first made these ribs during our family American BBQ night, and they were an instant hit. My husband and eldest son, the sparerib lovers in the house, said, "These are the best ribs you've ever made." And I couldn't agree more.
Slow-cooked in the oven until the meat is tender and buttery soft. Then you finish them off on the grill for that deliciously crispy, caramelized outside. Trust me-once you try them, you'll want to make them all summer long!
Tips for Perfect Easy Sticky Ribs with Bourbon and Soy Sauce
All recipes on my blog are thoroughly tested to ensure they work every time. Here are my best tips for this recipe:
- Low and slow = tender ribs-don't rush the oven time.
- Marinate for at least one hour, with a longer marinating time being even better.
- Use both sweet kecap and Japanese soy sauce for a balanced glaze.
- Fresh garlic is key-it adds a significant amount of flavor
- Don't reuse marinade that has come into contact with raw meat- food safety first!
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Ingredients
- ½ cup Kecap Manis, sweet soy sauce
- 2 tablespoons Japanese soy sauce
- ½ cup bourbon
- 3 tablespoons honey
- 2 cloves garlic, squeezed
- 2 spare ribs, about 3 pounds
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- In a bowl, combine kecap, soy sauce, bourbon, honey, and garlic.½ cup Kecap Manis, 2 tablespoons Japanese soy sauce, ½ cup bourbon, 3 tablespoons honey, 2 cloves garlic
- Set aside one-third of the marinade in a separate bowl, cover it, and refrigerate. You'll use this for glazing on the BBQ later.
- Cut the ribs into sections of 2-3 bones each.2 spare ribs
- Brush the remaining marinade over the ribs, cover them, and refrigerate for at least one hour.
- Preheat the oven to 270 ℉.
- Re-coat the ribs with the marinade and wrap each portion in aluminum foil. Seal tightly. Discard the marinade that has come into contact with the raw meat.
- Place on a baking sheet and bake in the oven for two hours.
- Time to grill: unwrap the ribs, brush with the reserved marinade, and grill for 10 minutes on the BBQ until nicely browned and sticky.
Notes
- Fridge: Baked ribs can be stored in an airtight container for up to two days.
- Freezer: Freeze baked (but ungrilled) spareribs for up to three months. Thaw in the refrigerator.
- Reheat: Warm in a hot oven (350 °F / 180 °C) for 15 minutes or quickly grill.
Nutrition
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