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 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