Makes about 2 cups

Cooking Time

Prep time: 15 minutes

Cook time: 1 hour

Finish time (sauce & caramelization): 5–10 minutes

Total time: About 1 hour and 25 minutes

Cooking Method

The spare ribs are slow-cooked at a low temperature to break down connective tissue and create tender, juicy meat.

After baking, they are finished with a thick garlic barbecue sauce and caramelized for a rich, sticky glaze.

Description

These slow-cooked garlic barbecue spare ribs are tender, juicy, and packed with bold flavor. Cooked low and slow until the meat pulls easily from the bone, the ribs are finished with a rich, thick garlic barbecue sauce made with brown sugar, honey, soy sauce, and Worcestershire sauce for the perfect balance of sweet, savory, and tangy. The final caramelization creates a glossy, sticky coating that clings to every bite, making these ribs irresistibly flavorful and fall-apart tender.

Ingredients:

• 1 cup ketchup

• 1/2 cup apple cider vinegar

• 1/2 cup brown sugar

• 1 tablespoon honey

• 1 tablespoon Worcestershire sauce

• 1 teaspoon soy sauce

• 4 cloves garlic, minced (or roasted for a milder flavor)

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne (optional for heat)

• 1/2 tsp of pepper flakes (optional)

• 1 tablespoon butter or oil (optional, to round flavor)

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Instructions:

1. Sauté the garlic:

• Heat butter or oil in a small saucepan over medium heat.

• Add garlic and sauté 1–2 minutes until fragrant (don’t burn).

2. Combine main ingredients:

• Add ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, soy sauce, smoked paprika, black pepper, pepper flakes, and cayenne.

• Stir well to combine.

3. Thicken the sauce:

• Stir in tomato paste.

• Simmer on low heat for 15–20 minutes, stirring occasionally, until it reaches your desired thickness.

• If still too thin, you can make a cornstarch slurry: 1 tsp cornstarch + 1 tsp cold water → stir into sauce → simmer 1–2 more minutes.

4. Taste and adjust:

• If too tangy: add a little more brown sugar or honey.

• If too sweet: add a splash of vinegar.

• If too sharp: a tiny pinch of baking soda (1/8 tsp) can neutralize acidity.

5. Cool & store:

• Let the sauce cool slightly, then store in a jar in the fridge up to 2–3 weeks.

Enjoy!