Description
These Sticky Asian Pork Ribs are tender, caramelized, and coated in a rich, flavorful glaze with soy sauce, honey, garlic, and ginger. Serve them with rice, noodles, or a fresh slaw for an irresistible meal!
Ingredients
Units
Scale
- For the Ribs:
- 2 racks (about 3–4 lbs) pork baby back ribs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp five-spice powder (optional)
- 1 tbsp vegetable oil
- For the Sticky Glaze:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce (optional, for extra depth)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- For Garnish:
- 2 tbsp sesame seeds
- 2 green onions, sliced
- Fresh cilantro, chopped
Instructions
- Step 1: Prep & Cook the Ribs
- Preheat oven to 300°F (150°C).
- Season the ribs: Rub the ribs with salt, pepper, garlic powder, and five-spice powder. Drizzle with vegetable oil and massage the seasoning into the meat.
- Wrap in foil: Place the ribs on a baking sheet, cover tightly with aluminum foil, and bake for 2.5–3 hours, until tender.
- Step 2: Make the Sticky Glaze
- Combine the glaze ingredients: In a saucepan, whisk together soy sauce, honey, hoisin, rice vinegar, oyster sauce, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
- Thicken the sauce: Mix cornstarch and water in a small bowl, then stir into the sauce. Simmer for 2–3 minutes, until thick and sticky. Remove from heat.
- Step 3: Glaze & Broil the Ribs
- Remove the ribs from the oven and discard the foil. Brush a generous layer of the sticky glaze over the ribs.
- Broil on high for 5–7 minutes until caramelized and slightly charred. (Watch carefully to prevent burning!)
- Step 4: Serve & Enjoy
- Slice the ribs between the bones and brush with extra glaze. Garnish with sesame seeds, green onions, and fresh cilantro.
- Serve hot with rice, noodles, or steamed veggies. Enjoy!
Notes
- Grill version: Cook the ribs on indirect heat at 275°F (135°C) for about 2.5–3 hours, then brush with glaze and grill over direct heat for a crispy finish.
- Slow Cooker Method: Cook seasoned ribs in a slow cooker on low for 6–8 hours, then broil with glaze for a crispy finish.
- Spicy Kick: Add 1 tbsp sriracha or gochujang to the glaze for extra heat.
- Make Ahead: The ribs can be baked in advance, then glazed and broiled just before serving.
- Details
Nutrition
- Calories: ~500
- Sugar: 20g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Protein: 35g
- Cholesterol: 110mg