Honey Braised Pork Ribs

by - December 10, 2012


Honey is very popular in Thailand both as one of the most delicious foods and natural home remedy. And Thailand produces one of world's best honey.

So it is no surprise that honey has been used widely in many traditional Thai meat/poultry dishes and dessert for pretty long time.  It does a great job by adding ton of unique flavors and silky texture to those dishes. Just thinking about beef/ pork/chicken with rich delicious honey sauce makes my heart sing with joy. 

However, of all the countless marvelous honey recipes, nothing can bring me more comfort and joy  than a plateful of succulent tender pork ribs cooked in smooth, silky mellow honey sauce. It is just pure magic.

Pork ribs are relatively inexpensive cut of pork, but if done rightly they can be transformed into the ultimate gourmet experience. The secret lies in cooking them low and slow until the pork is so tender that falls off the bone. Braising the pork ribs in a mixture of various seasonings, pure honey and high quality red wine really takes this dish to another level, complimenting the earthiness of pork and intensifying the flavors throughout the dish.     

Now, go and get yourself a bottle of delicious pure honey and try out this honey braised pork ribs recipe.

Yields 3-4 servings Clock50 minutes

450 grams pork ribs 
3 tablespoon honey 
1 tablespoon red wine 
1/2 tablespoon Worcestershire sauce 
1/2 tablespoon ketchup 
1 teaspoon light soy sauce 
1/2 teaspoon sugar 
1/4 teaspoon salt 
1/2 teaspoon oyster sauce 
1/2 teaspoon chili sauce 
300 cc. water 
1 tablespoon vegetable oil for frying 
1. In a small bowl, mix all the seasonings. Set aside. 

2. Heat a sauce pan with vegetable oil. Pan fry the ribs until the outside are cooked. (It will take about 1-2 minutes. ) Don't worry if they are not cooked all the way through, as they will finish cooking in the sauce. 
3. Add water and all seasoning to the pan. Cover and cook over the low heat for about 40 minutes until the ribs are very tender and the sauce is thicken and shining. 
4. Remove from heat, serve hot with steam rice.

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  1. This is awesome recipe! I'm going to make it tomorrow!

  2. @Nippon Nin
    Thank you. Please let me know how it comes out.