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
Scale
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.
