Sticky Asian Pork Ribs

This Sticky Asian Ribs recipe is baked low & slow in the oven and finished with a sweet & sticky glaze. The ribs are so tender that they basically melt in your mouth. Be sure to serve them with extra sauce!

Prep time: PT5M

Cook time: PT150M

Total time: PT155M

Rating

5 stars (134 reviews)

Keywords

Sticky asian ribs

Ingredients

2.5 pounds St. Louis or baby back ribs, about 1 large rack of ribs
2 Tablespoons brown sugar
2 teaspoons EACH smoked paprika & Morton kosher salt*
1 teaspoon EACH granulated garlic & onion
1/4 teaspoon EACH ground ginger, Chinese five spice, & white pepper*
1 Tablespoon sesame oil
10-12 cloves garlic, minced finely
1 Tablespoon grated fresh ginger
2/3 cup brown sugar
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup honey
1 teaspoon red pepper flakes*

Cuisine

Asian

Steps

Preheat the oven to 275 degrees. Using a sharp paring knife, remove the silver skin or membrane (located on the back of the ribs). The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 3-4 portions. Pat the ribs dry with a paper towel. Combine the brown sugar, paprika, salt, granulated garlic, onion, Chinese five spice, ginger, and white pepper in a small bowl. Coat all sides of the ribs in the rub in a large bowl.
Wrap each portion tightly in aluminum foil and place on a large baking sheet. For baby back, bake for 2-2.5 hours. For st louis, bake 2.5-3 hours.
Once the ribs have almost finished baking, make the glaze. In a small saucepan, heat the sesame oil over medium low heat. Add the garlic and ginger. Sauté for about 2 minutes or until fragrant. Add the brown sugar, honey, soy sauce, vinegar, and red pepper.
Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened. The glaze will thicken as it cools. If it has not thickened enough after cooling, bring it back to a boil and reduce more.
Unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze.
Broil on high, watching closely, for 2-3 minutes, or until lightly charred. Slice into individual ribs and serve with more sauce.

Nutitrion

Serving Size: 1 serving
Calories: 698 kcal
Carbohydrates: 65 g
Protein: 38 g
Fat: 33 g
Saturated Fat: 11 g
Trans Fat: 0.3 g
Cholesterol: 123 mg
Sodium: 1800 mg
Sugar: 60 g
Unsaturated Fat: 20 g

Reviews

Lora on 2025-04-21 (5 stars):
11 out of 10. Excellent!!!!
Jessie on 2025-02-05 (5 stars):
I made like recipe, first time. They were great! Second time, I cut corners with the sauce. I sautéd ginger and garlic, but I added Sweet Chili Sauce to pan since it’s already sweet and spicy. I did add a bit of rice vinegar, as recipe indicated. It was just my way to make easy. That turned out great as well.
Cezara on 2025-01-25 (5 stars):
I was afraid that’s going to be too sweet, but it was wonderful! Thank you!
Kari on 2024-10-02 (5 stars):
Made this today for the family for the first time and it was SO delicious! Love the glaze!
Sue on 2024-09-05 (5 stars):
Delicious! The only change I would make for myself is to back off on the salt in the rub. These are pretty much a salt bomb with all the salty ingredients in the sauce, and I try to follow a lower sodium diet. Also, I’d make the sauce earlier as it does thicken as it cools and I found myself scrambling when ribs were done but sauce wasn’t.
Ashley on 2024-09-03 (5 stars):
I have never made ribs before but decided to make these tonight. If I could give them a higher rating then 5 stars I would. Super easy to make and my family ate the entire rack which we never do. Sooo good!!
MJ on 2024-08-10 (5 stars):
Oh no! This recipe should be cooked at 275°F ♥️ I would've been upset too! These were some of the best ribs I've ever had. Hopefully you can try again at 135C.
Mary on 2024-08-10 (5 stars):
Making for a second time. Restaurant quality taste. I just had difficulty getting sauce to thicken
Chantelle on 2024-05-17 (5 stars):
This recipe is spot on perfect for make those ribs that you can get from the Chinese restaurant. I prefer how these come out more than the ones that the restaurant sells because they will be guaranteed to turn out fresh and tender. The sauce is perfect ?. Now I cook my own ribs and just get the fried rice from them.?
Shelley on 2024-05-04 (5 stars):
This recipie was amazing. I made the ribs tonight and can't wait for tomorrow to have more. Best rib sauce I have found. Thank you for sharing it
Marie on 2024-04-23 (5 stars):
Kids love them. So easy - thank you so much for sharing this recipe!