Sticky Asian Pork Ribs

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

this Recipe

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

1. Preheat oven to 300°F (150°C). Line a baking sheet with foil.
2. In a bowl, mix soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
3. Coat the ribs thoroughly with the marinade, reserving some for glazing later.
4. Wrap the ribs in foil and place them on the baking sheet.
5. Bake for 2.5 to 3 hours until tender.
6. Remove from the oven and brush with reserved marinade.
7. Increase oven temperature to 425°F (220°C) and bake uncovered for 10-15 minutes until caramelized.
8. 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!

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