Honey Garlic Ribs

Country-style pork ribs glazed in a sticky honey garlic teriyaki sauce, cooked start to finish in the microwave. No grill, no smoker, no oven. The microwave does all the work in about 35 minutes, and the ribs come out genuinely tender.

The first 15 minutes cook the ribs plain to render out the fat. Drain that fat off before adding the sauce, otherwise your glaze slides right off and pools in the bottom of the pan. This two-stage approach is what separates sad microwaved meat from something you’d actually want to eat.

Teriyaki sauce and garlic do most of the flavor work, with honey adding a light sweetness and ground ginger bringing warmth. Pressing the garlic rather than mincing it releases more oils and gives you a stronger garlic punch throughout the sauce.

Kitchen Tips

• Country-style ribs are meatier and thicker than spare ribs. They’re ideal for microwave cooking because the extra meat stays juicy rather than drying out.
• Turn and rearrange the ribs during cooking. Microwaves heat unevenly, and the ribs on the outside edges cook faster than the ones in the center.
• Brush the sauce over the ribs when you flip them at the halfway point. This builds layers of glaze rather than one thin coat.
• For a caramelized finish, run the sauced ribs under the oven broiler for 2-3 minutes after microwaving. It adds color and crispier edges.

Variations

• Add 1 tablespoon of sriracha or sambal oelek to the sauce for a spicy honey garlic version.
• Swap teriyaki for hoisin sauce and add a splash of rice vinegar for a Chinese-style glaze.
• Finish with a sprinkle of toasted sesame seeds and sliced green onions for presentation.