Sticky Chinese Honey Pork Ribs (蜜汁排骨): This may well be the most succulent, melt-in-your-mouth, fall-off-the-bone pork ribs you have ever tasted. The secret lies in first braising the pork ribs for over an hour to tenderise the meat, and then grilling it at high heat briefly to achieve that sticky shiny glaze and smoky aroma!

Sticky Chinese Honey Pork Ribs (蜜汁排骨)

[AS FEATURED ON ST FOOD COLUMN] These Chinese Honey Pork Ribs (蜜汁排骨) may well be the most succulent, melt-in-your-mouth, fall-off-the-bone pork ribs you have ever tasted. Find out the secret to achieving that sticky shiny glaze and smoky aroma!

Course Main Course
Cuisine Chinese
Keyword sticky chinese honey pork ribs, stick honey pork ribs
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4
Calories 296 kcal
Author Bee Leng


  • 800 grams Pork Ribs Whole rack (uncut)
  • 1 1/2 tbsp Oyster Sauce
  • 3/4 tbsp Thick Dark Sauce
  • 2 tsp Light Soy Sauce
  • 3/4 tsp Salt
  • 3-4 cloves Garlic For 2 tbsp of chopped garlic
  • 6-7 tsp Sugar
  • A dash Pepper
  • 1.2 litres Water Or just enough to cover the pork ribs
  • 1-2 tbsp Maltose For glazing the pork ribs


  • 3 tsp Toasted sesame seeds
  • 1-2 Chilli
  • 1 sprig Parsley or Spring Onion



  1. Wash the pork and blanch it with boiling water to remove the smell.
  2. Chop the garlic finely and set aside

  3. Wash the spring onions / parsley and chilli. 

  4. Slice the chilli finely and set aside. Then slice the spring onions.


  1. Put all the ingredients into the wok and bring to a boil over high heat.
  2. Put the whole piece of pork rib into the wok, making sure that there is enough to cover the pork ribs.

  3. When the water is boiling, lower the heat. Then allow the pork ribs to simmer for 1 1/4 to 1 1/2 hours until the meat is soft but not disintegrated or until the gravy becomes sticky.

  4. Remove the pork ribs and place on a rack. Set the gravy aside for later use.

  5. Glaze it with maltose and grilled in the oven at 220 degrees celsius for 5-10 mins with top fire only until it is slightly charred.

  6. When ready, cut the pork rib rack into individual ribs. Garnish with sesame seeds, spring onion/parsley, and chilli, and serve with rice and the sticky gravy.

Recipe Video

Top Tips


  1. Ask your butcher for a fatter cut. The pork rib must have some fats in between otherwise it will be too dry when cooked.



  1. Add a little boiling water to the pot if the water has dried up before the 1h 15 min mark. But don't add too much as the end goal is for the sauce to become thick and sticky at the end of the simmering time.
  2. Keep a close watch on the dish in the final stages of braising the pork ribs when the sauce is becoming more sticky and viscous, as its easy for it to get burnt. Once the sauce has turned sticky, switch off the fire immediately
  3. Likewise, when grilling the ribs, do not walk away because the ribs can get burnt and become bitter as the sugar in the maltose gets burnt very quickly.
  4. Insert a chopstick through the meat to check if the pork ribs are done. If the chopstick glides in easily to reach the other side, the pork ribs are done.
  5. Store garnishes in the fridge after washing and chopping. Garnishes like fresh spring onions and parsley can wilt very fast.  If the parsley looks wilted, you can easily revive it by placing it in a bowl of ice water until ready for use.