Chinese Sticky Ribs
Indulge in the ultimate crowd-pleaser with these Chinese Sticky Ribs, a perfect blend of sweet, savory, and spicy flavors. These tender pork spare ribs are first simmered for a melt-in-your-mouth texture, then baked to sticky perfection with a luscious glaze made from hoisin sauce, soy sauce, honey, and a hint of five-spice powder. A cornstarch slurry ensures the sauce clings to every rib, creating a mouthwatering caramelized finish. Garnished with fresh green onions and sesame seeds, these ribs are perfect for family dinners, game-day spreads, or casual gatherings. Easy to make and irresistibly flavorful, this recipe brings the taste of classic Asian-inspired barbecue right to your kitchen.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds pork spare ribs
- 0.5 cup hoisin sauce
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 count garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 0.5 teaspoon five-spice powder
- 1 tablespoon cornstarch
- 2 tablespoons water (for the cornstarch slurry)
- 2 count green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the membrane from the back of the rack, if not already done. Cut the rack into individual ribs for easier handling.
Place the ribs in a large pot and cover them with water. Bring to a boil, then lower the heat and simmer for 20 minutes to tenderize.
While the ribs are simmering, prepare the sauce. In a bowl, mix hoisin sauce, soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and five-spice powder.
Once the ribs are tender, remove them from the pot and pat them dry with paper towels.
Line a baking sheet with foil or parchment paper. Arrange the ribs on the sheet in a single layer.
Brush the ribs generously with half of the sauce, reserving the other half for later. Cover the baking sheet with foil and place it in the preheated oven. Bake for 45 minutes.
While the ribs are baking, prepare the cornstarch slurry by mixing the cornstarch with 2 tablespoons of water. Stir this slurry into the reserved sauce and heat it in a saucepan over medium heat until the sauce thickens slightly. Set aside.
After 45 minutes, remove the foil from the ribs. Brush the ribs with the thickened sauce and return them to the oven uncovered. Bake for an additional 20-30 minutes, brushing with more sauce halfway through, until they are sticky and caramelized.
Once done, remove the ribs from the oven and let them rest for 5 minutes.
Garnish the ribs with sliced green onions and sesame seeds before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 30.8 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
