Gordon Ramsay’s Sticky Pork Ribs Were the Meal That Slowed Me Down

THE FIRST TIME I MADE THESE, I WAS RUNNING ON FUMES

I wasn’t looking for a win. I just wanted to cook something that felt like it cared back. So I grabbed ribs. Glorious, sticky, slow-roasted ribs. And somehow, in the middle of my exhaustion spiral, this recipe handed me a moment of peace.

I wasn’t rushing. I wasn’t stressing. I was basting ribs with a glossy soy-honey glaze like I had all the time in the world. And for those two and a half hours? I did.

WHY THIS WORKS (AND WHERE MOST GO WRONG)

Ribs aren’t hard. But they’re honest. You can’t rush tenderness. And you can’t fake that lacquered, sticky finish. Ramsay’s approach is part restaurant, part primal:

• Dry rub for depth – Five spice + white pepper = warm, subtle heat.
• Low-and-slow roast – Breaks down collagen without drying.
• Glossy glaze finish – Garlic-heavy, soy-sweet, a little acidic—built to stick and punch.

Where people screw up:

• Leaving the silver skin on = chewy mess.
• Skipping the foil = dry ribs.
• Not simmering the glaze = thin sauce that won’t stick.
• Broiling too long = smoke show (ask me how I know).

INGREDIENTS THAT ACTUALLY MATTER

For the Ribs:

• 1.1 kg baby back ribs – Tender, forgiving, and cook faster than St. Louis cuts.

Dry Rub:

• Brown sugar (2 tbsp) – Adds early caramelization.
• Smoked paprika (2 tsp) – Subtle, smoky depth.
• Chinese five spice (¼ tsp) – Star anise, fennel, clove, cinnamon, pepper—instant umami.
• White pepper (¼ tsp) – Earthier heat than black pepper.
• Ground ginger (¼ tsp) – Or fresh in the glaze for brightness.

Glaze:

• Garlic (10–12 cloves) – Yes, that much. Trust the process.
• Sesame oil (1 tbsp) – Adds round, nutty warmth.
• Soy sauce (½ cup) – The salty base.
• Brown sugar + honey – Sweet + sticky duo.
• Rice vinegar (⅓ cup) – Cuts the richness.
• Red pepper flakes (1 tsp) – Optional kick.

HOW TO MAKE GORDON RAMSAY STICKY PORK RIBS

• Preheat your oven to 275°F (135°C). No shortcuts here—low temp is the magic.
• Prep the ribs. Remove the silver skin from the back of the rack. It’s annoying, but skipping it makes ribs chewy. Pat dry.
• Mix the rub: Combine sugar, paprika, salt, garlic, onion, five spice, white pepper, ginger. Rub generously over the ribs.
• Wrap and bake: Place ribs (whole or cut into 3–4 portions) on a baking sheet. Wrap tightly in foil—individual packets or one big wrap. Bake for 2–2.5 hours.
• Make the glaze: Heat sesame oil in a saucepan. Add garlic and ginger, cook for 2 mins until fragrant. Stir in brown sugar, soy, vinegar, honey, red pepper flakes. Boil, then simmer 5–7 mins until glossy and syrupy.
• Broil like a boss: Unwrap the ribs. Brush with glaze, broil on high for 2–3 mins MAX. Watch like your fire alarm depends on it (because it does).
• Slice. Glaze again. Serve with extra sauce on the side. Eat with your hands. Clean nothing until later.

WHAT GORDON RAMSAY SAYS ABOUT THESE RIBS

“Low and slow gives you the tenderness. The glaze gives you the shine.”

That’s it. Nail both, and these go from backyard BBQ to actual centerpiece.

“Don’t crowd the flavors. Make each one count.”

He keeps it bold but balanced. Garlic + soy + sugar = controlled chaos. No random ketchup. No shortcuts.

“Let the glaze stick—not drown.”

That simmer step? It concentrates everything. Skip it and your ribs will taste like soy soup.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Broiled too long. The edges blackened fast. Now I set a timer for two minutes and stay parked by the oven.
• Used ground ginger instead of fresh. Not as bright, but passable in a pinch.
• Didn’t remove the silver skin once. The chew ruined the texture. Never again.

VARIATIONS THAT ACTUALLY HOLD UP

• Add orange zest to the glaze for a citrus hit. Tested it—delicious.
• Switch the protein: Works with chicken thighs, but reduce baking time.
• Make it spicy: Add gochujang or sriracha to the glaze if you want a kick that lingers.

PRO TIPS THAT CHANGE THE GAME

• Remove silver skin with a paper towel for grip. Start at the bone end, pull slowly.
• Wrap ribs tight. Steam inside the foil = fall-apart texture.
• Simmer glaze until it coats a spoon. If it runs like water, it won’t stick.
• Let ribs rest 5–10 minutes after broiling. Helps juices settle and glaze set.

STORAGE + LEFTOVER MOVES

Fridge: 3–4 days, wrapped or in airtight container.
Freezer: Glazed ribs freeze surprisingly well. Slice first, then wrap tightly.

Reheat: Oven at 180°C (350°F), covered with foil for 10–15 minutes. Or air fryer at 180°C for 5 minutes.

Leftover magic:

• Toss into fried rice.
• Chop and add to ramen or pho.
• Wrap in lettuce with rice and chili crisp.

FREQUENTLY ASKED QUESTIONS

Q: Do I really have to remove the silver skin?
A: Yes. It ruins the texture. Five minutes of work = hours of better eating.

Q: Can I use store-bought glaze?
A: You can. But you’ll miss the punchy, garlicky depth of the homemade one.

Q: Can I use spare ribs instead?
A: Totally. Just add 30–45 minutes to the bake time—spare ribs are meatier.

Q: What can I serve with these?
A: Steamed rice, cucumber salad, or nothing but napkins.

Try More Recipes:

• Gordon Ramsay Stuffed Pork Tenderloin Recipe
• Gordon Ramsay Pork Neck Curry Recipe 
• Gordon Ramsay Pork Pie Recipe