Roasted in a flavorful sauce mixed with honey, tomato paste, ground mustard, garlic, and soy sauce, these pork ribs are seriously to die for!

Ribs! Pork Ribs! Roasted Pork Ribs! Super Freaking Good Roasted Pork Ribs!

A lovely actress Louise Nolan, known for A Matter of Justice (2011) and Francoeur (2003) passed this recipe to me. I met her when I was traveling in Mexico.

Roasted Pork Ribs

All you need to do is to marinate the ribs and then roast them in the oven. For the marinade, we use six ingredients here.

  • Tomato paste
  • Soy sauce
  • Honey
  • Ground mustard
  • Garlic
  • Olive oil
 Roasted Pork Ribs

I bet you already have all the ingredients for the marinade in your kitchen. Go mix them and let your ribs sit in it overnight. Your house is going to smell like heaven when you roast them the next day. Seriously, these are great for a family meal or even for a crowd.

Roasted Pork Ribs

A few tips:

  • When purchasing ribs, the store staff normally will be happy to trim the fat and cut them for you if you ask. They know how to do the work properly, so you don’t have to go through the hassle. Plus, it’s easier and better to marinate this way.
  • If you are going to be using a glass baking dish for this recipe like I did, cover it with aluminum foil entirely before adding water and transferring your marinated ribs into it. This will make the cleanup a lot easier.
Roasted Pork Ribs

They are extremely tender, juicy, and flavorful! I won’t judge you if you end up licking the bones. Everything about these roasted pork ribs is AWESOME! I hope you enjoy them.

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Roasted Pork Ribs

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Roasted in a flavorful sauce mixed with honey, tomato paste, ground mustard, garlic and soy sauce, these pork ribs are seriously to die for!


Units Scale
  • 1 6ounce can tomato paste
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/2 teaspoon ground mustard
  • 2 large cloves of garlic, minced or pressed
  • 3 tablespoons olive oil
  • 3 pounds pork back ribs, cut


  1. In a large container (big enough to hold all the ribs), mix tomato paste, soy sauce, honey, ground mustard, garlic, and olive oil. Stir until smooth and even to form a marinade.
  2. Rinse ribs and pat the surface of the ribs dry with paper towels before marinating. Use tongs to roll one rib at a time in the marinade and continue with the rest of the ribs until each of them is well coated. Set the ribs in fridge to marinate over night.
  3. When ready to cook, preheat oven to 350°F. Take out the ribs from your fridge and let them sit in room temperature for 15 minutes. In the meanwhile, add 1/4 cup water in a large baking dish (use a roasting pan if you have one) and transfer the ribs over.
  4. When oven is fully preheated, bake uncovered for 2 to 2.5 hours. (Depends on how strong your oven is).
  5. Half way through roasting, flip the ribs by using tongs and add the other 1/4 cup water from each corner of your baking dish.
  6. When done roasting, let the ribs rest for 10 minutes to allow the juices to redistribute throughout the meat.
  7. Next step, grab one immediately and ENJOY!


  • Serving Size: 4-6

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.