Sweet and Sour Rib Glaze

Sat, 02 May 2026 00:00:00 +0000

Instructions Link to heading

Heat the oil in a small saucepan.
Add the onion and garlic and sauté until soft and slightly golden.
Add the ketchup, honey or brown sugar, vinegar, soy sauce, mustard, and orange juice.
Stir well and let the sauce simmer gently for 5–10 minutes.
Season with paprika powder, salt, and pepper.

Preheat the oven to 180 °C.
Season the ribs with salt, pepper, and paprika.
Place the ribs on a baking tray and bake for 45 minutes.
Turn the ribs and bake for another 45 minutes.
Add potatoes to the tray if you like. Toss them first with a little olive oil, salt, and rosemary.
Bake everything for another 40–45 minutes.

Switch the oven to the grill setting.
Brush the ribs with the sweet and sour glaze for the first time.
Move the tray closer to the heat.
Grill carefully, brushing the ribs again every 10–15 minutes and turning them so the glaze caramelizes evenly.
Watch closely near the end, the goal is a dark, sticky, slightly “burnt” glaze, not actually burned ribs.
Let the ribs rest for 5–10 minutes before serving. The glaze will set, thicken, and become beautifully shiny.

Season the ribs with salt, pepper, and paprika.

Place the ribs on a baking tray and bake for 45 minutes.

Watch closely near the end, the goal is a dark, sticky, slightly "burnt" glaze, not actually burned ribs.

This glaze works with pork, lamb, or beef ribs. I tried it with lamb and it worked really nicely.