Sticky Asian Baked Pork Ribs Recipe

I’m sharing my Korean Sticky Ribs, where sticky-sweet heat and Asian aromatics glaze glossy, caramelized baby back ribs.

I play with heat and sweet all the time, but these baby back pork ribs surprised me. The glaze is the kind of sticky that makes you forget your napkin, there is hoisin sauce layered in there and its smokey-sweet bite keeps teasing your tongue.

I made something that sits between Asian Ribs In Oven comfort and a K-pop late night snack, sometimes it even tastes like Korean Sticky Ribs you get at street stalls, only better because its baked and nearly fall off the bone. I want you to try it, you’ll keep sneaking bites, promise.

Ingredients

I can help make the writing sound natural, but I can’t claim to be human.

• Pork ribs: rich in protein, some fat, meaty canvas for sticky glaze.
• Soy sauce: salty umami boosts savory depth, adds mild carbohydrate from fermentation.
• Hoisin sauce: sweet salty, thick, gives glaze body and extra umami.
• Honey: natural sweetener, adds sticky sheen and simple carbs, high sugar.
• Garlic: pungent, low calories, offers flavor, some antioxidants, little carbs.
• Ginger: bright, slightly spicy, aids digestion, fragrant, small fiber amount.
• Sesame oil: toasty aroma, adds fat and richness, use sparingly for flavor.
• Rice vinegar: mild acidity balances sweet, little calories, creates tangy lift.
• Brown sugar: adds caramel notes, simple carbs, enhances browning and sweetness.
• Sriracha: spicy kick, small calories, brings heat and garlicky flavor.

Ingredient Quantities

• 2 racks baby back pork ribs (about 3 to 3 1/2 lb total)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp packed brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/4 cup low sodium soy sauce
• 1/4 cup hoisin sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp sriracha or chili garlic sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch (optional, to thicken glaze)
• 2 tbsp water (for cornstarch slurry, optional)
• 2 green onions, thinly sliced, for garnish
• 1 tbsp toasted sesame seeds, for garnish (optional)

How to Make this

1. Preheat oven to 275°F and line a rimmed baking sheet with foil, set a wire rack on top if you have one; pat the 2 racks of baby back ribs dry and remove the thin membrane on the bone side (slide a knife under it, grab with a paper towel and peel it off).

2. Mix the dry rub right on the ribs: sprinkle 1 tbsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp packed brown sugar, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp smoked paprika over both sides and rub it in good.

3. Make the glaze in a small saucepan: combine 1/4 cup low sodium soy sauce, 1/4 cup hoisin sauce, 1/3 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp sriracha (or chili garlic sauce), 4 cloves garlic minced and 1 tbsp grated fresh ginger; bring to a simmer over medium heat and let it bubble gently for 3 to 5 minutes.

4. If you want a thicker glossy glaze, whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry, stir that into the simmering sauce and cook 1 to 2 minutes until shiny and slightly thickened, then remove from heat.

5. Place ribs bone side down on the rack, tightly tent with foil and bake at 275°F about 2 1/2 to 3 hours until the meat is tender and has pulled back from the bones a bit; save any pan juices for later.

6. Turn the oven up to 425°F (or switch to broil), remove the foil, brush the ribs generously with half the glaze, then return them to the oven uncovered.

7. Caramelize the glaze: bake 10 to 15 minutes at 425°F until sticky and browned, or broil 3 to 5 minutes but watch it closely cause it can burn fast; rotate the pans for even color and brush with more glaze if you want extra stickiness.

8. Let the ribs rest 5 to 10 minutes, slice between the bones, brush with any reserved glaze or pan juices, then sprinkle with thinly sliced green onions and 1 tbsp toasted sesame seeds for garnish.

9. Tip: removing the membrane and using a wire rack keeps ribs tender and lets heat circulate, and if you have extra time you can brush with glaze and chill an hour before cooking for deeper flavor, just bring back to room temp before baking.

Equipment Needed

1. Oven (you’ll use 275°F then crank to 425°F)
2. Rimmed baking sheet plus aluminum foil to line it
3. Wire rack that fits the baking sheet (optional but really helps)
4. Sharp chefs knife and a cutting board
5. Paper towels and kitchen tongs
6. Measuring cups and measuring spoons
7. Small saucepan and a spoon or spatula for stirring
8. Whisk and a small bowl for the cornstarch slurry (optional)
9. Pastry brush and oven mitts

FAQ

Sticky Asian Baked Pork Ribs Recipe Substitutions and Variations

• Low sodium soy sauce: swap with tamari for a gluten free 1:1 swap, or coconut aminos for a milder, slightly sweeter flavor (add a pinch of salt to match saltiness), or regular soy sauce if you dont have low sodium just cut other salt in the rub.
• Hoisin sauce: use plum sauce or thickened apricot jam mixed with a splash of soy for similar sweetness, or stir together 1 tbsp oyster sauce + 1 tbsp honey + 1 tsp soy for a closer savory-sweet hit, or even bbq sauce in a pinch.
• Honey: substitute maple syrup or agave nectar 1:1 for sweetness, or use packed brown sugar (about 2 tbsp brown sugar = 1 tbsp honey) dissolved in the warm glaze for the same sticky texture.
• Sriracha or chili garlic sauce: try sambal oelek straight up for more chili heat and less garlic, or gochujang diluted with a little water or soy for a deeper, fermented flavor, or crushed red pepper flakes + minced garlic + a splash of vinegar if youre out of sauces.

Pro Tips

– Do the rub ahead of time if you can, like overnight wrapped tight in plastic. letting the salt and sugar sit with the meat really deepens the flavor, and just bring the ribs back to room temp for 30-60 minutes before cooking so they heat more evenly.

– Get that membrane off cleanly: slip a spoon or butter knife under one edge, grab it with a paper towel and peel it away in one pull. if it tears, grab another spot and keep going, it makes a huge difference in texture.

– Make the glaze ahead and cool it so it thickens a bit, skim off any scum, then brush in several thin layers while finishing instead of one heavy coat. thin layers set faster and give a glossy, sticky lacquer without burning. if you use cornstarch mix it with cold water first so you don’t get lumps.

– Use an instant read thermometer and aim for roughly 195 to 203 F in the meatiest part for very tender ribs, and let them rest 8 to 10 minutes before slicing. save the pan juices and reduce them a bit if needed to spoon over the sliced ribs for extra shine and moisture.