This post contains affiliate links. Please read our disclosure policy.
Deliciously easy melt in your mouth ribs baked to fall off the bone perfection with a simple, delicious spicy, sweet, and sticky glaze that will please the whole family!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
How to Make Baked Sticky Asian Ribs
- Baby Back Ribs: The star of the show. Baby back ribs are tender and have a great flavor that stands up well to the bold glaze.
- Salt and Pepper: The basic seasonings that help to enhance the flavor of the ribs and make the meat taste more like itself.
- Soy Sauce: This provides the base for the glaze, contributing a deep umami flavor and plenty of salt.
- Hoisin Sauce: A sweet and tangy sauce that adds depth and a hint of spiciness to the glaze. It also gives the glaze a thicker consistency, helping it cling to the ribs.
- Garlic: Fresh garlic gives the glaze a sharp, savory flavor that pairs well with the other ingredients.
- Fresh Ginger: Ginger adds a warm, spicy flavor that complements the sweetness in the glaze.
- Honey: Adds sweetness to balance out the saltiness of the soy and hoisin sauces. Honey also gives the glaze a glossy finish and helps it caramelize on the ribs.
- Rice Vinegar: This adds a necessary tang to the glaze, balancing out the sweet and savory flavors.
- Crushed Red Pepper Flakes: Optional ingredient for heat. If you like your ribs with a kick, red pepper flakes add a nice touch of spiciness.
Instructions:
- Make marinade/sauce. In a bowl, mix together all the marinade ingredients until well combined. Reserve half the mix and keep in the refrigerator for serving (do not serve marinade that has touched raw pork – we will save half for serving with the ribs as a sauce.) Place the ribs in a large dish or zip-top bag and add half marinade, ensuring all parts of the ribs are covered. Refrigerate and let marinate for at least 2 hours, or overnight for best results.
- Bake ribs. Preheat your oven to 275°F (135°C).Remove the ribs from the marinade, reserving excess for basting. Place the ribs on a baking sheet lined with foil, meaty side up. Wrap foil around ribs to help them cook faster and more evenly. Bake in the preheated oven for about 2.5 to 3 hours, basting every 30 minutes with the leftover marinade from marinating.
- Heat reserved sauce to thicken. Remove sauce mixture that was reserved from first step from the refrigerator and place in a small pot. Heat until bubbly, often whisking, until thick. Remove from heat.
- Broil for extra sticky sauce. After the ribs are cooked and tender, increase the oven temperature to 375°F (190°C) or switch to broil. Baste ribs with a thick coat of sauce from pot. Cook the ribs for an additional 10-15 minutes or until the glaze is caramelized and sticky.
- Rest & serve! Remove the ribs from the oven and let them rest for 10 minutes. This will allow the juices to redistribute throughout the meat.Cut the ribs, garnish with chopped green onions, and serve with additional sauce on the side for dipping!
Tips and Tricks for Perfect Baked Sticky Asian Ribs
Select the Right Cut: Spare ribs or baby back ribs are perfect for this recipe. They’re fatty and flavorful which stands up well to the long, slow cooking.
Marinate: Marinate your ribs for a few hours or overnight if possible. This will help to infuse the ribs with the flavor of your Asian-inspired marinade. The marinade could include ingredients like soy sauce, hoisin sauce, rice vinegar, ginger, garlic, brown sugar, and sesame oil.
Low and Slow: Ribs are best when cooked low and slow. This helps to break down the connective tissue and make them incredibly tender. A typical method would be baking them covered in a 275°F (135°C) oven for about 2.5 to 3 hours.
Basting: Baste the ribs with the sauce frequently during the cooking process. This will give the ribs a nice glaze and help to keep them moist. Reserve some sauce for serving.
Caramelization: After the slow cooking process, increase the oven temperature or use the broiler function to caramelize the sauce on the ribs. This creates a wonderful, sticky texture.
Rest: Allow the ribs to rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moister and more tender bite.
Add some Heat: If you like your ribs spicy, consider adding a bit of Sriracha, sambal oelek, or crushed red pepper flakes to your marinade.
Garnish: Before serving, garnish your ribs with some freshly chopped green onions and sesame seeds. This will add color and an extra layer of flavor.
FAQs
Yes, this marinade would work well with chicken, beef, or pork cuts as well. Cooking times will vary depending on the cut and size of the meat.
If you can’t find hoisin sauce, a good substitute can be a combination of soy sauce, a little bit of honey for sweetness, and some Chinese five spice powder.
If you’d like to add more heat, increase the amount of Sriracha or sambal oelek in the marinade, or add some crushed red pepper flakes.
Yes, you can definitely grill the ribs. Grilling will give them a nice smoky flavor. You would still want to cook them low and slow, at a lower temperature for a longer period of time, just like when baking – and note the flavor of the sauce will be somewhat muted, as it is competing with the strong smoke flavor.
Yes, you can marinate the ribs and keep them in the refrigerator overnight or up to 24 hours. The longer they marinate, the deeper the flavors will be.
The ribs are done when the meat is tender and starts to pull away from the bone. This usually happens after about 2.5 to 3 hours of cooking at 275°F (135°C). If you have a meat thermometer, the internal temperature should reach at least 145°F (63°C) for pork.
These ribs go well with a variety of side dishes. Consider serving them with steamed rice, stir-fried vegetables, Asian-style slaw, or a noodle dish.
What to Serve With Sticky Asian Ribs
Rice: This is a classic side for Asian dishes. You could serve plain steamed jasmine rice, coconut rice, or fried rice.
Asian-style Slaw: A slaw made with cabbage, carrots, sesame seeds, and a tangy vinaigrette can provide a crunchy and refreshing counterpoint to the rich ribs.
Vegetables: Bok choy, snow peas, bell peppers, and broccoli all go great with this dish. You can steam them or quickly stir fry them with a little garlic and soy sauce.
Noodle Dishes: Spicy peanut noodles, Creamy tahnini noodles, or a stir-fried noodle dish like chow mein or pad Thai would complement the ribs nicely.
Grilled Pineapple: Grilling pineapple slices can bring out their sweetness, and the fruit pairs well with the savory, umami flavors of the ribs.
Dumplings or Spring Rolls: These can be made at home or bought from the store for a quick and easy side that fits with the Asian theme.
Cucumber Salad: A light, vinegary cucumber salad can help balance out the rich, sweet and salty flavors of the ribs. For a creamy homestyle side, try Easy Creamy Cucumber Salad.
Kimchi: This Korean side dish adds a spicy and tangy note which can complement the sweetness of the ribs.
Sticky Asian Ribs Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Click here to view the web story for this recipe!
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Sticky Asian Baked Ribs
Equipment
Ingredients
- 2 racks of baby back ribs about 3-4 pounds
- Salt and pepper to taste
Asian Sticky Glaze:
- 1 cup soy sauce
- 1 cup hoisin sauce
- ½ cup sweet chili sauce
- 4 cloves garlic minced
- 2 inch piece fresh ginger grated
- 1 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes optional, for heat
Instructions
- In a bowl, mix together all the marinade ingredients until well combined. Reserve half the mix and keep in the refrigerator for serving (do not serve marinade that has touched raw pork – we will save half for serving with the ribs as a sauce.)
- Place the ribs in a large dish or zip-top bag and add half marinade, ensuring all parts of the ribs are covered. Refrigerate and let marinate for at least 2 hours, or overnight for best results.
- Preheat your oven to 275°F (135°C).
- Remove the ribs from the marinade, reserving excess for basting. Place the ribs on a baking sheet lined with foil, meaty side up. Wrap foil around ribs to help them cook faster and more evenly.
- Bake in the preheated oven for about 2.5 to 3 hours, basting every 30 minutes with the leftover marinade from marinating.
- Remove sauce mixture that was reserved from first step from the refrigerator and place in a small pot. Heat until bubbly, often whisking, until thick. Remove from heat.
- After the ribs are cooked and tender, increase the oven temperature to 375°F (190°C) or switch to broil. Baste ribs with a thick coat of sauce from pot. Cook the ribs for an additional 10-15 minutes or until the glaze is caramelized and sticky.
- Remove the ribs from the oven and let them rest for 10 minutes. This will allow the juices to redistribute throughout the meat.
- Cut the ribs, garnish with chopped green onions, and serve with additional sauce on the side for dipping!
Thank you for your yummy recipes!
thank you so much for your support!