There is nothing quite as satisfying as sinking your teeth into tender, flavorful ribs that burst with sweet, savory goodness. This Sticky Asian Pork Ribs Recipe captures that perfect balance with a luscious glaze made from hoisin, soy sauce, honey, and fragrant ginger and garlic. Slow-cooked to fall-off-the-bone tenderness and finished under the broiler for that irresistible sticky caramelization, these ribs are sure to become your new go-to dish for family dinners or weekend feasts that impress without any fuss.
Ingredients You’ll Need
Keeping the ingredients simple is key to achieving the delightful depth of flavor in this Sticky Asian Pork Ribs Recipe. Each item plays an important part, whether it’s building a rich marinade or adding the perfect finishing touch to your ribs.
- 2 racks pork ribs (spare ribs or baby back): The star of the dish, delivering juicy, tender meat that soaks up all the flavors.
- 1/2 cup hoisin sauce: Brings a sweet and tangy complexity, giving the ribs their iconic Asian-inspired taste.
- 1/3 cup soy sauce: Adds umami and saltiness that balances beautifully with the sweetness.
- 1/4 cup honey: For natural sweetness that caramelizes during cooking, creating that signature sticky glaze.
- 2 tablespoons rice vinegar: Lends a bright, subtle tang to cut through richness.
- 4 cloves garlic, minced: Provides sharp aromatic warmth that’s essential for Asian-style marinades.
- 1 tablespoon fresh ginger, grated: Adds a fresh, zesty spice note that wakes up the palate.
- 1/2 teaspoon chili flakes (optional): Gives a gentle heat to contrast the sweetness and deepen flavor layers.
- 1 teaspoon sesame oil: Infuses a toasty, nutty aroma that’s unmistakably Asian and incredibly inviting.
- 2 tablespoons scallions or chives, chopped (optional garnish): A fresh, green touch for brightness and a splash of color.
How to Make Sticky Asian Pork Ribs Recipe
Step 1: Preheat and Prepare the Ribs
Start by preheating your oven to 300°F (150°C), setting the stage for those ribs to cook low and slow till perfectly tender. While the oven warms up, pat your pork ribs dry and carefully remove the silver skin on the back — this step ensures the marinade penetrates nicely and the ribs become melt-in-your-mouth tender. If your racks are too large for your baking dish, cutting them in half makes handling easier.
Step 2: Whisk Together the Marinade
In a mixing bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, chili flakes if using, and sesame oil. Whisk everything together into a smooth, aromatic glaze that will coat your ribs with intense flavor and create that sticky, finger-licking goodness we all crave.
Step 3: Marinate the Ribs
Place the ribs in a zip-top bag or a shallow dish and pour the marinade over them. Make sure every inch of meat is generously coated. Seal the bag or cover the dish and refrigerate the ribs for at least 4 hours, but ideally overnight. This slow marination lets the flavors fully infuse and tenderizes the meat beautifully.
Step 4: Bake the Ribs Low and Slow
Arrange your marinated ribs in a baking dish and pour any leftover marinade over them. Cover the dish tightly with foil to trap moisture and bake for 2.5 to 3 hours. This long, gentle cooking process ensures the ribs become fall-off-the-bone tender while soaking in all those delectable flavors.
Step 5: Broil for That Perfect Sticky Finish
Once the ribs are tender, remove the foil and generously brush them with extra marinade. Pop them under the broiler for 5 to 7 minutes until the surface caramelizes into that shiny, sticky glaze. Keep an eye on them to ensure the sugars don’t burn but develop a deep golden crust that’s irresistible.
Step 6: Garnish and Serve Hot
Finally, sprinkle the ribs with chopped scallions or chives for a fresh pop of color and subtle oniony crunch. Serve these sticky bundles of joy immediately while warm, and get ready to impress everyone at your table.
How to Serve Sticky Asian Pork Ribs Recipe
Garnishes
Brighten these savory ribs with delicate garnishes like freshly chopped scallions or chives that add both a subtle crunch and a lovely green contrast. For extra flair, a sprinkle of toasted sesame seeds or a drizzle of sriracha mayo can level up the presentation and taste experience.
Side Dishes
Sticky Asian Pork Ribs pair brilliantly with simple sides that complement their rich flavor. Think fluffy steamed jasmine rice or coconut rice, crisp Asian slaw with a tangy dressing, or roasted vegetables tossed in sesame oil. Each side helps balance the sweet and savory ribs while keeping your meal well-rounded.
Creative Ways to Present
Turn your Sticky Asian Pork Ribs Recipe into a fun sharing platter by stacking ribs on a large wooden board, surrounded by small bowls of dipping sauces like extra hoisin or a zesty lime-chili sauce. Wrapping individual ribs with pieces of parchment paper or colorful napkins can make it easy and elegant for guests to dig in finger-food style.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Asian Pork Ribs keep well in an airtight container in the refrigerator for up to 3 days. Keeping them covered helps maintain their moisture and keeps the glaze sticky and delicious, ready for a quick reheat.
Freezing
If you want to save the ribs for longer, freeze them in a sealed freezer-safe container for up to 2 months. It’s best to freeze them after they’ve been cooked and cooled, so you can reheat whenever cravings strike without any compromise on flavor or texture.
Reheating
To reheat, gently warm the ribs in the oven at 300°F (150°C) covered with foil for about 15-20 minutes until heated through, then broil briefly to revive that sticky caramelization. This method keeps them tender and delicious, just like fresh off the oven.
FAQs
Can I use baby back ribs instead of spare ribs?
Absolutely! Both spare ribs and baby back ribs work wonderfully in this Sticky Asian Pork Ribs Recipe. Baby back ribs cook slightly faster and are a bit leaner, but the marinade and technique remain the same for delicious results.
Is it possible to make this recipe spicy?
Definitely! The recipe includes chili flakes, but feel free to increase the amount or add fresh chopped chili peppers to your marinade if you love a fiery kick. Adjust to your taste.
Can I grill the ribs instead of baking?
Yes, grilling can add a beautiful smoky flavor. After marinating, cook the ribs slowly over indirect heat until tender, then finish with direct heat to caramelize the glaze for that sticky finish.
How long should I marinate the ribs?
For the best flavor, marinate the ribs for at least 4 hours, but overnight is ideal. The longer the ribs soak, the deeper and more intense the flavors become, plus they get more tender.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce on hand, you can substitute with a combination of soy sauce, honey, and a little plum jam or molasses to mimic its sweet and tangy complexity.
Final Thoughts
There is something truly special about a dish as comforting and flavorful as this Sticky Asian Pork Ribs Recipe. With minimal ingredients and simple steps, you get incredible taste and a meal that feels like a celebration every time. I wholeheartedly encourage you to try making these ribs – your taste buds will thank you, and your friends and family will be asking for seconds in no time.
Print
Sticky Asian Pork Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
These Sticky Asian Pork Ribs are slow-baked to tender perfection and then broiled to achieve a caramelized, sticky glaze bursting with flavors of hoisin, soy, honey, garlic, and ginger. Perfect as a savory main dish for dinner or entertaining guests, this recipe offers an irresistible balance of sweet, savory, and spicy notes with a wonderfully sticky texture.
Ingredients
Pork Ribs
- 2 racks pork ribs (spare ribs or baby back)
Marinade
- 1/2 cup hoisin sauce
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon sesame oil
Garnish
- 2 tablespoons scallions or chives, chopped (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow baking the ribs to tender perfection.
- Prepare Ribs: Pat the pork ribs dry thoroughly. Remove the silver skin membrane from the back for tender results. If necessary, cut ribs in half to fit comfortably in your baking dish.
- Make Marinade: In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, chili flakes if using, and sesame oil until well combined.
- Marinate Ribs: Place ribs in a large zip-top bag or shallow dish and pour the marinade over. Ensure ribs are evenly coated. Refrigerate for at least 4 hours, preferably overnight, to maximize flavor infusion.
- Bake Ribs: Arrange marinated ribs in the baking dish and pour marinade over them. Cover tightly with aluminum foil. Bake for 2.5 to 3 hours at 300°F until ribs are tender and pulling away from the bone.
- Broil for Caramelization: Remove foil from ribs. Brush ribs with extra marinade to boost flavor and moisture. Place under the broiler for 5 to 7 minutes, watching carefully, until the exterior is caramelized, sticky, and slightly charred.
- Garnish and Serve: Sprinkle chopped scallions or chives on top for a fresh finish. Serve ribs hot immediately for the best experience.
Notes
- Removing the silver skin membrane from ribs is essential to prevent toughness and improve texture.
- For best flavor, marinate ribs overnight, but a minimum of 4 hours works well too.
- Keep a close eye when broiling to avoid burning the glaze; broiling caramelizes the sugars quickly.
- You can substitute baby back ribs with spare ribs depending on preference; cooking times may slightly vary.
- Serve ribs with steamed rice or your favorite Asian-style sides to complete the meal.
