Perfect Pan-Seared Pork Ribs with Crispy Finish and Savoury Sauce
Main Dish • Herbs & Spices, Pork
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Ingredients
- Pork ribs – 1.2 kg (2.6 lb)
- Salt – 10 g (2 tsp)
- Black pepper (freshly ground) – 3 g (½ tsp)
- Garlic (minced) – 2 cloves
- Olive oil – 30 ml (2 tbsp)
- Butter – 20 g (1 tbsp)
- Fresh rosemary – 2 sprigs
- Paprika powder (sweet or smoked) – 5 g (1 tsp)
- Honey (for glaze) – 15 ml (1 tbsp)
- Soy sauce (for glaze) – 15 ml (1 tbsp)
- Water or broth (for deglazing) – 100 ml (⅓ cup)
Directions
- Pat dry the pork ribs with paper towels to remove excess moisture. Cut them into manageable portions if needed.
- Season all sides evenly with salt, pepper, and paprika powder, then let rest for 10–15 minutes to allow the seasoning to absorb.
- Heat olive oil in a heavy skillet over medium-high heat until it begins to shimmer.
- Add the ribs in a single layer and sear for about 3–4 minutes per side, until a golden-brown crust forms. Avoid overcrowding the pan to maintain even browning.
- Reduce heat to medium, add butter, garlic, and rosemary. Baste the ribs with the melted butter for extra flavor and moisture.
- Once well browned, pour in water or broth to deglaze the pan, scraping the flavorful bits from the bottom. Cover with a lid and let simmer gently for 25–30 minutes until the meat becomes tender.
- Mix honey and soy sauce in a small bowl. Brush this glaze onto the ribs during the final 5 minutes of cooking for a shiny, caramelized finish.
- Remove from heat and let rest for 5 minutes before serving. This allows the juices to redistribute, keeping the ribs moist.
- Serve with side dishes like pan-fried potatoes or fresh coleslaw.
