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Sticky Asian Pork Ribs

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These Sticky Asian Pork Ribs are fall-off-the-bone tender, coated in a rich, sweet, and savory glaze with hints of garlic, ginger, and honey. Slow-cooked for maximum flavor and then caramelized to perfection, these ribs are perfect for a delicious family dinner or an impressive party dish!

Why You’ll Love This Recipe

  • Fall-Off-the-Bone Tender – Slow-cooked or baked for ultimate juiciness.
  • Rich, Sticky Glaze – A perfect balance of sweet, savory, and umami flavors.
  • Easy to Make – Minimal prep with incredible results.
  • Better Than Takeout – Homemade Asian-style ribs that taste restaurant-quality.
  • Great for Any Occasion – Ideal for BBQs, game nights, or special dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ribs:

  • Pork baby back ribs (or spare ribs)
  • Salt & black pepper
  • Garlic powder
  • Chinese five-spice powder (optional, for extra depth)

For the Sticky Asian Glaze:

  • Soy sauce (low-sodium recommended)
  • Hoisin sauce
  • Honey (or brown sugar)
  • Rice vinegar (for tanginess)
  • Garlic (minced)
  • Ginger (grated)
  • Sesame oil
  • Sriracha or chili flakes (for heat, optional)

For Garnish (Optional):

  • Sesame seeds
  • Green onions (sliced)
  • Fresh cilantro

Directions

this recipe

Step 1: Prepare the Ribs

  1. Preheat Oven – Set to 300°F (150°C).
  2. Remove Membrane – Peel off the thin membrane from the back of the ribs.
  3. Season the Ribs – Rub with salt, black pepper, garlic powder, and Chinese five-spice powder.
  4. Wrap in Foil – Place ribs on a baking sheet, cover tightly with foil, and bake for 2.5–3 hours until tender.

Step 2: Make the Sticky Glaze

  1. Combine Ingredients – In a saucepan, mix soy sauce, hoisin, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha.
  2. Simmer Until Thickened – Cook over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens.

Step 3: Caramelize the Ribs

  1. Increase Oven Temperature – Set to 425°F (220°C).
  2. Brush with Glaze – Remove ribs from foil, place on a baking sheet, and brush generously with the sauce.
  3. Bake Until Sticky – Bake uncovered for 10–15 minutes, basting once halfway through.
  4. Optional Broil – Broil for 2–3 minutes for extra caramelization.

Step 4: Garnish & Serve

  1. Slice the Ribs – Cut between the bones into individual portions.
  2. Sprinkle with Garnishes – Add sesame seeds, green onions, and fresh cilantro.
  3. Serve & Enjoy – Pair with rice, stir-fried veggies, or a fresh salad.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 15 minutes

Variations

  • Slow Cooker Method – Cook ribs on low for 6-8 hours, then glaze and broil.
  • Spicy Version – Add more Sriracha or red chili flakes.
  • Honey Garlic Ribs – Replace hoisin with extra honey and add more garlic.
  • Teriyaki-Style Ribs – Use teriyaki sauce instead of hoisin.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze cooked ribs for up to 2 months; thaw before reheating.
  • Reheating: Warm in a 350°F oven for 10 minutes or microwave in 30-second intervals.

FAQs

Can I use spare ribs instead of baby back ribs?

Yes! Spare ribs may need an extra 30–45 minutes of baking time.

How do I get the ribs extra sticky?

Baste the ribs twice while baking and broil for a caramelized finish.

Can I grill these instead of baking?

Yes! Grill over medium heat for 25-30 minutes, basting with sauce.

How do I keep ribs moist while baking?

Wrap tightly in foil during baking to trap moisture.

What’s the best side dish for these ribs?

Steamed rice, stir-fried vegetables, or an Asian slaw pair well.

Can I make the sauce ahead of time?

Yes! Store in the fridge for 5 days and warm before using.

Do I need to marinate the ribs?

No, but marinating overnight in the sauce can add extra flavor.

Can I make these ribs without hoisin sauce?

Yes! Use a mix of soy sauce, honey, and a little peanut butter.

How do I cut the ribs easily?

Use a sharp knife to slice between the bones for clean cuts.

What’s the secret to fall-off-the-bone ribs?

Slow cooking at low heat (300°F) ensures tender, juicy ribs.

Conclusion

These Sticky Asian Pork Ribs are the perfect combination of sweet, savory, and spicy flavors. Whether baked, grilled, or slow-cooked, they’re guaranteed to be a crowd-pleaser. Try them today for an unforgettable, finger-licking meal!

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Sticky Asian Pork Ribs

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Slow Cooked & Broiled
  • Cuisine: Asian-Inspired
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Description

These Sticky Asian Pork Ribs are fall-off-the-bone tender, caramelized, and coated in a sweet, savory, and slightly spicy glaze. Slow-cooked to perfection, then finished with a thick, sticky sauce, these ribs are an irresistible crowd-pleaser—perfect for BBQs, family dinners, or special occasions!

Ingredients

Units Scale

For the Ribs:

  • 2 racks (about 3 lbs) pork baby back ribs (or spare ribs)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Chinese five-spice powder (optional, adds depth)
  • 1 teaspoon paprika (for color & mild smokiness)

For the Sticky Asian Glaze:

  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup honey (or brown sugar for extra caramelization)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon sriracha (optional, for heat)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional, for spice)

For Garnish:

  • Sesame seeds
  • Sliced green onions
  • Fresh cilantro (optional)

Instructions

Step 1: Prep & Season the Ribs

  1. Preheat oven to 300°F (150°C).
  2. Remove the membrane from the back of the ribs for extra tenderness.
  3. Rub the ribs with salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika.
  4. Wrap the ribs in foil and place them on a baking sheet.

Step 2: Slow Cook the Ribs

  1. Bake for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.

Step 3: Make the Sticky Glaze

  1. In a saucepan over medium heat, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, ginger, and red pepper flakes.
  2. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Step 4: Glaze & Broil

  1. Remove ribs from the oven and discard excess liquid.
  2. Brush the sticky glaze generously over both sides of the ribs.
  3. Broil on high for 5-7 minutes, until the glaze caramelizes and becomes sticky. (Watch closely to avoid burning!)

Step 5: Serve & Enjoy!

  1. Let the ribs rest for 5 minutes, then slice between the bones.
  2. Garnish with sesame seeds, green onions, and fresh cilantro.
  3. Serve with steamed rice, stir-fried veggies, or a crisp Asian slaw!

Notes

✔ Want it smokier? Add ½ teaspoon smoked paprika or grill the ribs after baking.
✔ No oven? Use a slow cooker (on low for 6-8 hours), then broil to caramelize the glaze.
✔ Gluten-free? Swap soy sauce for tamari or coconut aminos.
✔ Extra spicy? Increase sriracha or add chili paste (like gochujang).

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