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
- Preheat oven to 300°F (150°C).
- Remove the membrane from the back of the ribs for extra tenderness.
- Rub the ribs with salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika.
- Wrap the ribs in foil and place them on a baking sheet.
Step 2: Slow Cook the Ribs
- 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
- In a saucepan over medium heat, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, ginger, and red pepper flakes.
- Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Step 4: Glaze & Broil
- Remove ribs from the oven and discard excess liquid.
- Brush the sticky glaze generously over both sides of the ribs.
- Broil on high for 5-7 minutes, until the glaze caramelizes and becomes sticky. (Watch closely to avoid burning!)
Step 5: Serve & Enjoy!
- Let the ribs rest for 5 minutes, then slice between the bones.
- Garnish with sesame seeds, green onions, and fresh cilantro.
- 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).