Sticky Asian Baked Ribs

5 from 1 vote

Crazy easy sticky, sweet, and spicy baked ribs with an Asian inspired glaze you will love!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Ribs

Cuisine: Asian

Keyword: asian marinade, main dish, oven, pork, ribs, sticky sauce

Servings: rack ribs

Calories: 506kcal

Author: Courtney O'Dell

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!