Short Description
Sticky Asian pork ribs are tender, flavorful, and coated in a rich, caramelized glaze. Perfectly balanced between sweet, savory, and spicy, these ribs make a delicious main dish for any occasion.
Why You’ll Love This Recipe
- Fall-off-the-bone tender ribs
- Delicious sweet, savory, and spicy glaze
- Easy to prepare with simple ingredients
- Perfect for gatherings, BBQs, or a cozy dinner
- Customizable spice levels to suit your taste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork ribs
- Soy sauce
- Hoisin sauce
- Honey
- Brown sugar
- Rice vinegar
- Garlic, minced
- Ginger, grated
- Sriracha or chili flakes (optional for heat)
- Sesame oil
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Directions
- Preheat oven to 300°F (150°C). Line a baking sheet with foil.
- In a bowl, mix soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
- Coat the ribs thoroughly with the marinade, reserving some for glazing later.
- Wrap the ribs in foil and place them on the baking sheet.
- Bake for 2.5 to 3 hours until tender.
- Remove from the oven and brush with reserved marinade.
- Increase oven temperature to 425°F (220°C) and bake uncovered for 10-15 minutes until caramelized.
- Garnish with green onions and sesame seeds before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
Variations
- Spicy Kick: Add more sriracha or chili flakes.
- Grilled Option: Finish the ribs on a grill instead of the oven for a smoky flavor.
- Low-Carb: Use a sugar substitute like monk fruit instead of honey and brown sugar.
- Extra Sticky: Brush with additional glaze and broil for 3-5 minutes.
- Gluten-Free: Use tamari instead of soy sauce.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 300°F (150°C) oven for 15 minutes or microwave in short bursts.
- Freezing: Freeze cooked ribs for up to 3 months. Thaw overnight before reheating.
FAQs
Can I cook these ribs in a slow cooker?
Yes! Cook on low for 6-7 hours, then finish in the oven for caramelization.
What’s the best cut of ribs to use?
Baby back ribs or spare ribs work best for this recipe.
How do I make the ribs extra tender?
Cooking them low and slow in the oven ensures fall-off-the-bone tenderness.
Can I substitute hoisin sauce?
Yes! Use a mix of soy sauce and honey if hoisin is unavailable.
How do I prevent the ribs from drying out?
Wrapping them in foil while baking keeps them juicy and tender.
What side dishes pair well with these ribs?
Steamed rice, stir-fried vegetables, or an Asian slaw complement the flavors.
Can I make these ribs ahead of time?
Yes! Cook them fully, refrigerate, and reheat before serving.
What’s the best way to thicken the glaze?
Simmer the reserved marinade in a pan until it thickens slightly.
Can I use boneless pork ribs?
Yes, but adjust cooking time as they cook faster.
How do I make this dish less sweet?
Reduce the honey and brown sugar or balance with more vinegar.
Conclusion
Sticky Asian pork ribs are a mouthwatering combination of sweet, savory, and spicy flavors. Whether for a special occasion or a simple dinner, these ribs are sure to impress. Try different variations and enjoy a restaurant-quality dish at home!
PrintSticky Asian Pork Ribs
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, Main Dish
- Method: Baked, Broiled
- Cuisine: Asian, Chinese-Inspired
Description
These Sticky Asian Pork Ribs are fall-off-the-bone tender, coated in a rich, sweet, and savory glaze. Marinated in soy sauce, garlic, ginger, and hoisin, then slow-cooked and caramelized to perfection, these ribs are an irresistible dish for any occasion!
Ingredients
For the Ribs:
- 2 racks baby back pork ribs (about 3–4 lbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Chinese five-spice powder (optional)
For the Marinade & Glaze:
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional, for heat)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes (optional)
For Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- 1 tablespoon chopped cilantro (optional)
Instructions
- Prepare the Ribs:
- Preheat oven to 300°F (150°C).
- Remove the silver membrane from the back of the ribs for maximum tenderness.
- Season both sides of the ribs with salt, pepper, and Chinese five-spice powder.
- Make the Marinade:
- In a bowl, mix soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, oyster sauce, sesame oil, sriracha, garlic, ginger, and red pepper flakes.
- Marinate the Ribs:
- Place ribs in a large dish or zip-top bag and pour half the marinade over them.
- Cover and let marinate for at least 1 hour (or overnight for deeper flavor).
- Bake the Ribs:
- Wrap ribs in foil and place on a baking sheet.
- Bake for 2 ½ – 3 hours until tender.
- Make the Sticky Glaze:
- While the ribs are baking, heat the remaining marinade in a saucepan over medium heat.
- Simmer for 5-7 minutes until thickened into a glaze.
- Broil for a Crispy Finish:
- Unwrap the ribs and brush generously with the sticky glaze.
- Broil on high for 3-5 minutes until caramelized and slightly charred.
- Serve & Garnish:
- Sprinkle with sesame seeds, sliced green onions, and cilantro.
- Serve with steamed rice or a crunchy Asian slaw.
Notes
- Want extra char? Grill the ribs for 5 minutes after baking.
- Make it smokier? Add 1 teaspoon of smoked paprika to the marinade.
- Prefer fall-apart ribs? Cook for 4 hours at 275°F (135°C)
Nutrition
- Calories: 600
- Sugar: 25g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
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