Gordon Ramsay Sticky Pork Ribs Recipe

This Gordon Ramsay Sticky Pork Ribs recipe is a bold, flavorful dish featuring tender, fall-apart baby back ribs coated in a glossy, garlicky-sweet glaze that clings irresistibly. Inspired by Gordon’s knack for elevating comfort food with precision and flair, these ribs are slow-baked and broiled to perfection, ready in about 3 hours, perfect for a showstopping dinner.

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Gordon Ramsay Sticky Pork Ribs Recipe Ingredients

For the Ribs:

• 2.5 lb (1.1 kg) baby back pork ribs
• 1 tbsp olive oil (for brushing, if needed)

For the Dry Rub:

• 2 tbsp light brown sugar
• 2 tsp smoked paprika
• 2 tsp Morton kosher salt
• 1 tsp granulated garlic
• 1 tsp granulated onion
• ¼ tsp ground ginger
• ¼ tsp Chinese five-spice powder
• ¼ tsp ground white pepper

For the Glaze:

• 1 tbsp sesame oil
• 10-12 garlic cloves, minced
• 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
• ⅔ cup (150g) light brown sugar
• ½ cup (120ml) low-sodium soy sauce
• ⅓ cup (80ml) rice vinegar
• ¼ cup (60ml) honey
• 1 tsp red pepper flakes (adjust for spice preference)

For Serving (Optional):

• 2 tbsp chopped green onions
• 1 tsp toasted sesame seeds
• Lime wedges for a zesty finish

How To Make Gordon Ramsay Sticky Pork Ribs

1. Prepare the Ribs: Preheat oven to 275°F (135°C). Line a baking sheet with foil for easy cleanup. Remove the silver skin from the back of the ribs by loosening it with a knife and pulling it off with a paper towel for grip. Cut the rack into 2-3 portions for easier handling, and pat dry with paper towels.
2. Apply the Dry Rub: In a small bowl, mix brown sugar, smoked paprika, kosher salt, granulated garlic, granulated onion, ground ginger, Chinese five-spice, and white pepper. Rub the mixture evenly over both sides of the ribs, pressing it in to adhere.
3. Bake the Ribs: Place each portion of ribs on a large piece of heavy-duty foil. Wrap tightly, ensuring no gaps to trap steam. Place the foil packets on the baking sheet and bake for 2-2.5 hours (up to 3 hours for thicker ribs), until the meat is tender and nearly falling off the bone.
4. Make the Glaze: In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing for 2 minutes until fragrant but not browned. Stir in brown sugar, soy sauce, rice vinegar, honey, and red pepper flakes. Simmer for 5-7 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon. Set aside to cool slightly.
5. Glaze and Broil: Carefully unwrap the ribs and transfer to a clean foil-lined baking sheet. Brush generously with the glaze, reserving some for serving. Preheat the broiler to high. Broil the ribs for 2-3 minutes, watching closely, until the glaze is caramelized and bubbly.
6. Rest and Serve: Let the ribs rest for 5-10 minutes to allow the juices to settle and the glaze to set. Slice between the bones into individual ribs. Serve hot, drizzled with extra glaze and garnished with green onions, sesame seeds, and lime wedges, if desired.

Recipe Tips

• Silver Skin Removal: Use a paper towel for grip to easily peel off the tough silver skin from the back of the ribs. This ensures tender, bite-through texture.
• Tender Ribs Secret: Wrapping the ribs tightly in foil traps steam, creating fall-apart tenderness. Check doneness by gently twisting a bone—it should feel loose.
• Perfect Glaze: Simmer the glaze until it’s thick enough to cling to the ribs. If too thin, it will slide off during broiling. Test by coating a spoon; it should hold a thick layer.
• Avoid Burning: Watch the ribs closely under the broiler, as the sugary glaze can burn quickly. Position the rack 6 inches from the heat source for even caramelization.
• Make Ahead: Bake the ribs and prepare the glaze a day ahead. Refrigerate the ribs in their foil packets and the glaze separately. Glaze and broil just before serving.

What To Serve With Sticky Pork Ribs

These bold, sticky ribs pair perfectly with:

• Creamy coleslaw with a tangy vinegar dressing to cut through the richness
• Steamed jasmine rice or fried rice to soak up the glaze
• Grilled or stir-fried vegetables like bok choy or bell peppers
• A cold beer or a crisp Riesling to balance the sweet-spicy flavors

How To Store Sticky Pork Ribs

• Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Store extra glaze separately.
• Reheat: Reheat ribs in a 325°F (165°C) oven, covered with foil, for 10-15 minutes until warmed through. Brush with extra glaze and broil for 1-2 minutes to refresh the stickiness.
• Freeze: Freeze cooked ribs (without glaze) in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight, then glaze and broil to serve.

Sticky Pork Ribs Nutrition Facts

• Calories: 300 kcal per serving
• Protein: 20g
• Fat: 18g
• Carbohydrates: 15g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Pork Wellington Recipe
• Gordon Ramsay Pork Chop Recipe
• Gordon Ramsay Pork Tenderloin Recipe