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

I wasn’t trying to be a hero that day. I was just tired. The kind of tired where you keep reheating your coffee and never drink it. But then I saw this sticky pork ribs recipe from Gordon Ramsay and something in me snapped—in a good way. Like, “let’s destroy the kitchen but make it worth it” snapped.

And honestly? I regret nothing.

What Gordon Ramsay Would Do

Gordon’s version? Low and slow, obviously. He treats ribs like gold—rubs them with this earthy-spicy mix (the five spice and white pepper really bring that depth), slow-bakes them until they’re basically falling into a nap, and then finishes them off with this glossy, rich, punchy glaze that’s all garlic, soy, brown sugar, and honey. He’d probably shout “Look at that STICKY shine!” while plating them. And he’d be right.

What I Changed (And Why)

I didn’t have fresh ginger, so I subbed in ground ginger for the glaze. Did it slap the same? Not totally—but it held its own. I also threw in a splash more rice vinegar than called for, just because I like my sweet to punch me back a little.

Oh, and I didn’t wrap each rib portion individually. I was tired, remember? I just chucked all the ribs onto one sheet, double-wrapped the whole thing in foil, and called it a day. Less work, still tender.

Also—warning—I broiled them a little too long. Like, “almost smoked out the kitchen” long. But hey, that char? GORGEOUS.

How It Turned Out

Sticky. Sweet. Salty. Fire. The glaze thickened like a dream, and when it hit those broiled edges? I swear, it caramelized like candy. The ribs were juicy and tore apart with a gentle pull. Not quite Gordon-level show-off perfect, but definitely “I made this and I feel powerful” level.

The glaze made enough for basting and dipping, and I ate the leftovers cold the next morning like a raccoon and I regret nothing.

So, Was It Worth It?

Yes. Even in my exhausted state, these ribs gave me a jolt of life. Like, I remembered why I love cooking. It’s messy, sticky, a little chaotic—but when it works, it’s a little piece of magic on a plate. Would I make them again? Absolutely. Next time, maybe with music on and a glass of wine in hand.

How to Make Sticky Pork Ribs Like a Tired Legend

These ribs taste like you spent all day on them—but they’re mostly just hanging out in the oven while you scroll TikTok and survive.

Smart Tips

• Remove the silver skin — annoying, but it makes a difference.
• Wrap those ribs tight — steam = fall-apart texture.
• Don’t skip the glaze simmer — that 5-7 mins thickens it beautifully.
• Broil with caution — 2 minutes is cute, 4 is “call the fire alarm.”

FAQs

Do I HAVE to remove the silver skin?
Yeah. Sorry. It’s chewy and weird if you leave it.

Can I use store-bought glaze?
You can, but Gordon might appear in your kitchen and glare at you.

What if I don’t have five spice?
Mix a pinch of cinnamon, clove, and fennel if you’re desperate—it’s not exact, but it’ll do in a pinch.