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
Sticky Asian Pork Ribs 10 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.

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.
Sticky Asian Pork Ribs
Sticky Asian Pork Ribs 11 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.

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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Sticky Asian Pork Ribs

Sticky Asian Pork Ribs

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 46 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

Units Scale

For the Ribs:

  • 2 racks baby back pork ribs (about 34 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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