Sticky Asian Ribs
Get ready to savor the ultimate finger-licking indulgence with these Sticky Asian Ribs, a crowd-pleasing fusion of sweet, savory, and smoky flavors. Featuring tender pork baby back ribs slow-baked until fall-off-the-bone perfection, this recipe is elevated with a mouthwatering glaze made from soy sauce, hoisin, honey, ginger, and garlic. Caramelized under the broiler for a sticky, glossy finish, these ribs are topped with sesame seeds and green onions for a burst of fresh flavor and crunch. Perfect for family dinners, game-day feasts, or any special occasion, these Asian-inspired ribs are easy to make and guaranteed to impress. Pair with simple sides like steamed rice or a crisp green salad to let the bold flavors shine. Whether you're a seasoned pitmaster or looking for a new way to enjoy ribs, this recipe offers an irresistible combination of tender texture and bold taste that’s sure to be a hit.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Brown sugar
- 0.5 cup Soy sauce
- 0.5 cup Hoisin sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon (for garnish) Sesame seeds
- 2 stalks (sliced for garnish) Green onions
Instructions
Preheat your oven to 275°F (135°C).
Prepare the ribs by removing the silver skin (the thin membrane on the back of the ribs) if it hasn’t been removed already. Use a paper towel for a better grip while peeling it off.
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, black pepper, and brown sugar to create a dry rub.
Rub the dry mix evenly over both sides of the ribs.
Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet. Place the packets on a baking sheet meat-side up.
Bake the ribs for 2.5 hours in the oven until tender.
While the ribs are baking, prepare the sticky Asian glaze. In a medium saucepan, combine the soy sauce, hoisin sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil.
Bring the sauce to a simmer over medium heat, stirring occasionally. In a small bowl, mix the cornstarch and water into a slurry, then add it to the simmering sauce. Cook for 2–3 minutes until the sauce thickens, then remove it from heat.
Once the ribs are cooked, carefully remove them from the foil and place them on a baking sheet lined with parchment paper. Preheat your oven's broiler (or grill).
Brush a generous amount of the sticky glaze over the ribs, coating them thoroughly.
Place the ribs under the broiler for 3–5 minutes, or until the glaze caramelizes and becomes shiny. Watch closely to prevent burning.
Remove the ribs from the broiler and let them rest for 5 minutes.
Sprinkle the ribs with sesame seeds and sliced green onions before serving.
Slice between the bones to serve individual ribs. Enjoy your Sticky Asian Ribs with your favorite side dishes!
Nutrition Facts
Calories |
5571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.9 g | 484% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 10928 mg | 475% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 111.3 g | ||
| Protein | 399.1 g | 798% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5312 mg | 113% | |
*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.
