Sticky Asian Ribs Recipe

This recipe is all about turning a classic favorite into an explosion of bold, unforgettable flavors with its tangy, sweet, and savory glaze that brings the ribs to life. Plus, the fall-off-the-bone tenderness and that sticky, caramelized finish make it the ultimate comfort food for an epic weekend feast!

I enjoy making recipes that are not just tasty but also simple to prepare. My Asian Sticky Ribs are a savory delight and a true labor of love, featuring not only ribs but also copious amounts of garlic and onion powder to thoroughly season my tender baby back ribs.

These ribs are also glazed with an incredibly rich mix of hoisin sauce and soy sauce, balanced out by honey, rice vinegar, and just enough spice to keep you on your toes.

Ingredients

Hoisin sauce:
It is rich, sweet, and savory, adding deep umami flavor.

Honey:
Sweetener from nature; adds moisture and promotes browning.

Soy sauce:
Rich in umami and salt, it is a foundational flavor of Asian cuisine.

Garlic powder:
Infuses a fragrant flavor and savory taste.

Sesame oil:
Aromatic nuttiness; enriches the flavor profile of Asian dishes.

Fresh ginger:
Piquant and peppery; provides liveliness and heat.

Chili paste/Sriracha:
Provides warmth and an understated zing.

Ingredient Quantities

• 2 racks of baby back ribs
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup hoisin sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon chili paste or Sriracha
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Set your oven to 300°F (150°C). Ready the ribs by taking off the back membrane from each rack so they can better absorb the seasoning.

2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and onion powder. Evenly coat both sides of the ribs with the mixture.

3. Create a sealed packet around each rack of ribs using aluminum foil, and set them on a baking sheet. Place in a 225°F (107°C) oven. Bake for
2.5 to 3 hours until the ribs are tender, and the meat starts coming away from the bones.

4. As the ribs bake, the sticky glaze is prepared. A medium saucepan holds my next tableau: hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger (remember, the best way to grate ginger is with a microplane), and chili paste or Sriracha. The next tableau is a stirring medley.

5. Put the saucepan on medium heat and bring the sauce to a simmer. Cook for about 5-7 minutes and stir it occasionally until the glaze thickens slightly. Remove it from heat and set it aside.

6. When the ribs finish baking, removing them from the foil must be done with care. It is essential to discard any cooking juices that have accumulated in the foil. Preheat the oven to 425°F (220°C).

7. Reposition the ribs on the baking sheet, with the bones facing down. Brush them with a thick coat of the sticky glaze, allowing it to ooze and drip into every vulnerable crevice in the ribs.

8. Put the ribs back in the oven and roast them for another 10 to 15 minutes—or until the glaze is bubbling and caramelized.

9. Take the ribs out of the oven and allow them to rest for a few minutes. Cut the ribs between the bones.

10. Top the ribs with sesame seeds and green onions. Present lime wedges alongside the ribs, to be squeezed over the meat just before eating.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Small bowl
5. Measuring spoons
6. Medium saucepan
7. Microplane or grater
8. Spoon or spatula for stirring
9. Pastry brush
10. Sharp knife

FAQ

• Can I use spare ribs instead of baby back ribs?Certainly! Baby back ribs can be swapped out for spare ribs. Just keep in mind that spare ribs usually take longer to cook, as they’re generally larger.
• Is there a substitute for hoisin sauce?Should you find yourself without hoisin sauce, a speedy replacement can be concocted by blending together 1/4 cup of soy sauce, 2 tablespoons of peanut butter, and 1 tablespoon of honey.
• How do I know when the ribs are done?When the ribs are tender, and the meat has almost pulled completely away from the ends of the bones, they are done. A good internal temperature to aim for is around 190°F (88°C).
• Can I make these ribs in advance?Indeed, cooking the ribs ahead of time and reheating them with the glaze just before serving can intensify their flavor. The sauce has more time to permeate the meat when applied as a reheating glaze.
• What can I use instead of rice vinegar?In this recipe, apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
• Is there a way to make these ribs less spicy?To decrease the heat, just use less chili paste or Sriracha, or leave it out altogether if you want a milder flavor.

Substitutions and Variations

1 tablespoon kosher salt; replace with 1 1/2 teaspoons table salt
Hoisin sauce can be replaced with the following mixture: 1/2 cup barbecue sauce mixed with 1 tablespoon soy sauce
Two tablespoons of rice vinegar can be substituted with 2 tablespoons of apple cider vinegar.
1 teaspoon of chili paste or Sriracha: alternate with 1 teaspoon of crushed red pepper flakes or Tabasco sauce
Garnish with 2 green onions, sliced; or, substitute with 1/4 cup fresh cilantro, chopped.

Pro Tips

1. Remove the Membrane Ensure you thoroughly remove the membrane from the back of the ribs. This not only helps the seasoning penetrate better but also improves the texture, making the ribs more tender.

2. Marinate Overnight If time permits, coat the ribs with the dry seasoning mix and let them marinate overnight in the fridge. This allows the flavors to infuse deeply into the meat.

3. Use a Microplane When grating ginger, a microplane is your best tool. It helps create a fine consistency that evenly distributes throughout the glaze, enhancing the flavor profile.

4. Monitor the Glaze When simmering the glaze, keep a close eye to ensure it doesn’t burn. You want it slightly thickened but still pourable. Adjust the cooking time slightly if necessary based on your stovetop’s heat.

5. Caramelization For an extra caramelized finish, switch the oven to broil for the last few minutes of roasting. Watch carefully to prevent burning, and this step will add a beautiful texture and depth of flavor.