Line a baking tray with aluminum foil and arrange the ribs on it, pouring over all the remaining marinade.
Cover the tray tightly with another sheet of foil, sealing the edges to trap the steam.
Bake for 30–40 minutes. The covered stage allows the ribs to cook in their own juices and stay moist.
For exceptionally tender, fall-off-the-bone ribs: keep them covered for about 60 minutes instead.
3. Caramelize the Ribs
Remove the top layer of foil and return the ribs to the oven uncovered.
Bake for another 20–25 minutes. Every 7–8 minutes, brush the ribs with the juices from the tray.
Continue until the ribs are golden-brown and the glaze is thick, glossy, sticky, and caramelized.
Keep an eye on them because the honey can brown quickly. If they become too dark before they’re finished, loosely cover them with foil.
Tips for Perfect Ribs
Go easy on the salt: the soy sauce already provides plenty of saltiness.
Don’t skip the second stage: uncovered baking is what creates the sticky, caramelized exterior.
For extra heat: add 1 tsp chili flakes or some sriracha to the marinade.
For deeper flavor: marinate overnight rather than for just 2–3 hours.
How to Serve
Serve the ribs hot with roasted potatoes, coleslaw, or fresh bread. Garnish with chopped parsley or green onion.
Leftovers can be refrigerated for up to 3 days and reheated in the oven. The leftover sauce is also delicious spooned over white rice.
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