Sizzling Sticky Asian Pork Ribs Recipe: Caramelized Perfection

Sticky asian pork ribs dance between sweet and savory, promising a culinary adventure that’ll make your taste buds sing.

Tender meat falls deliciously off the bone with minimal effort.

Marinades packed with umami flavors create magic in your kitchen.

Tangy ingredients like soy sauce and honey mingle perfectly in this simple recipe.

Weeknight dinners suddenly feel special when these ribs emerge from the oven.

Complex flavors emerge from surprisingly straightforward preparation techniques.

Succulent and glossy, these ribs will become your new go-to meal that impresses everyone around the table.

Sticky Asian Pork Ribs Overview

• Savor Authentic Asian Flavors: Dive into a mouthwatering blend of Chinese five spice, sesame oil, and ginger that transports your taste buds straight to Asia.
• Master Low-and-Slow Cooking: Discover the magic of tender, fall-off-the-bone ribs with a simple technique that transforms tough meat into a delectable feast.
• Customize Your Spice Level: Adjust the red pepper flakes to create a mild or fiery sauce that perfectly matches your heat tolerance and flavor preferences.
• Versatile Leftover Magic: Transform extra rib meat into exciting new dishes like tacos, sandwiches, or delicious fried rice for an encore meal.

Ingredients for Sticky Asian Ribs

Main Ingredients:

Pork Ribs: A tender and flavorful cut of meat that serves as the star of this delicious Asian-inspired dish.

• Brown Sugar: Provides a sweet base for the rub and helps create a caramelized exterior.
• Paprika, Kosher Salt, Granulated Garlic, Onion Powder: These spices create a complex and savory flavor profile for the rub.
• Chinese Five Spice: A unique spice blend that adds depth and authentic Asian flavor to the ribs.
• White Pepper: Offers a subtle, warm heat that complements the other spices.
• Ginger: Adds a fresh, zesty kick to both the rub and glaze.

• Sesame Oil: Provides a rich, nutty base for the glaze.
• Garlic: Adds aromatic depth to the sauce.
• Honey: Contributes natural sweetness and helps create a sticky texture.
• Soy Sauce: Brings umami and saltiness to balance the sweet elements.
• Vinegar: Adds a tangy note to cut through the richness.
• Red Pepper Flakes: Introduces a mild to medium heat level to the glaze.

How to Prepare Sticky Asian Pork Ribs

Step 1: Prepare the Oven and Ribs

Crank up your oven to 275 degrees.

Using a sharp paring knife, carefully remove the silvery membrane from the back of the ribs.

Pull it off with your fingers after loosening it.

Slice the ribs into 3-4 portions and pat them completely dry with a paper towel.

Step 2: Create Flavor-Packed Rub

• Brown sugar
• Paprika
• Kosher salt
• Granulated garlic
• Onion powder
• Chinese five spice
• Ground ginger
• White pepper

Coat every inch of the ribs thoroughly with this aromatic rub.

Step 3: Wrap and Slow Roast

Wrap each rib portion tightly in aluminum foil.

Place the wrapped ribs on a large baking sheet.

Roast baby back ribs for 2-2.5 hours, or St.

Louis-style ribs for 2.5-3 hours.

Step 4: Craft Sticky Glaze

In a saucepan, heat sesame oil over medium-low heat.

• Minced garlic
• Grated ginger

Sauté until wonderfully fragrant.

• Brown sugar
• Honey
• Soy sauce
• Vinegar
• Red pepper flakes

Bring to a boil, stirring constantly.

Reduce for 5-7 minutes until the sauce thickens beautifully.

Step 5: Caramelize and Finish

Unwrap the ribs, exposing the tops.

Brush generously with the sticky glaze.

Broil on high for 2-3 minutes, watching carefully to achieve a perfect light char.

Slice into individual ribs and serve with extra sauce on the side.

• The low and slow cooking method guarantees tender, fall-apart meat
• Reducing the glaze concentrates its incredible flavors
• Broiling creates that irresistible caramelized exterior

Bonus Serving Suggestion: Leftover rib meat makes amazing tacos, sandwiches, or can be transformed into delicious fried rice the next day.

Pro Secrets for Perfect Asian Ribs

• Carefully slide a sharp knife under the silver skin on the back of the ribs, then peel it off completely for more tender meat.
• Mix your dry rub thoroughly to ensure every inch of the ribs gets maximum flavor coverage.
• Cook ribs at low temperature for maximum tenderness, allowing the meat to become fall-apart delicious.
• Reduce the sauce until it reaches a thick, sticky consistency that will beautifully caramelize on the ribs.
• Watch carefully during the final broiling stage to get a perfect char without burning the delicate glaze.

Flavorful Variations for Asian Pork Ribs

• Vegetarian Ribs: Replace pork ribs with firm tofu or seitan, using the same spice rub and glaze for a plant-based alternative that mimics the original recipe's flavors.
• Chicken Variation: Swap pork ribs with bone-in chicken thighs or drumsticks, adjusting cooking time to ensure meat is fully cooked while maintaining the sticky Asian glaze.
• Keto-Friendly Option: Use a sugar-free honey substitute and replace brown sugar with erythritol or monk fruit sweetener to create a low-carb version of the original recipe.
• Gluten-Free Adaptation: Substitute regular soy sauce with tamari or coconut aminos to make the recipe safe for those with gluten sensitivities while maintaining the authentic Asian flavor profile.

Serving Suggestions for Sticky Asian Ribs

• Party Platter Paradise: Arrange ribs on a large wooden board with small dipping bowls of extra glaze for a stunning centerpiece that encourages sharing.
• Sidekick Sensations: Pair with sticky coconut rice, crispy Asian slaw, or pickled vegetables to balance the rich, sweet-spicy ribs and add fresh crunch.
• Garnish Glow-Up: Sprinkle chopped green onions, toasted sesame seeds, or fresh cilantro on top to add color, brightness, and an extra layer of flavor that makes the dish pop.
• Weekend Warrior Meal: Perfect for game day, backyard barbecues, or casual dinner parties where guests can dive into messy, delicious finger food with zero judgment.

Storage Tips for Asian Pork Ribs

• Wrap cooled ribs tightly in aluminum foil or place in an airtight container. Store in the refrigerator for up to 3-4 days, keeping the meat moist and fresh.
• Seal ribs in a freezer-safe container or heavy-duty freezer bag. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months, maintaining optimal flavor and texture.
• Preheat oven to 350°F. Place ribs in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes, brushing with extra glaze halfway through to restore moisture and flavor.

FAQs

• Why remove the silver skin from ribs?

Removing the silver skin helps the seasoning penetrate the meat and makes the ribs more tender. It prevents a tough, chewy texture that can block flavor absorption.

• Can I adjust the spice level in the glaze?

Yes, you can control heat by changing red pepper flake amounts. Use ¼-½ teaspoon for mild sauce, or ⅕-2 teaspoons for spicier ribs. Adjust according to your preference.

• What makes Chinese five spice unique?

Chinese five spice is a blend of star anise, fennel, szechuan peppercorns, cinnamon, and cloves. It provides a complex, warming flavor that adds depth to Asian-style dishes.

Sticky Asian Pork Ribs Recipe

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4.7 from 32 reviews

• Total Time: 3 hours 30 minutes
• Yield: 4 1x

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Description

Succulent sticky asian pork ribs deliver a flavor explosion straight from Asian kitchens, combining sweet, tangy, and savory notes. Tender meat glazed with rich sauce promises a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 2.5 pounds (1.13 kilograms) St. Louis or baby back ribs

Dry Rub:

• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons Morton kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon Chinese five spice
• 1/4 teaspoon white pepper

Sauce Ingredients:

• 1 tablespoon sesame oil
• 10–12 cloves garlic (minced)
• 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

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Instructions

1. Set the oven to 275°F, preparing for a slow-roasting technique that ensures tender, succulent ribs.
2. Carefully remove the silvery membrane from the back of the ribs using a sharp paring knife, pulling it off with fingers. Divide the rack into 3-4 portions and thoroughly pat dry with paper towels.
3. Create a robust spice blend combining brown sugar, paprika, salt, granulated garlic, onion powder, Chinese five spice, ginger, and white pepper in a mixing bowl.
4. Generously coat all surfaces of the ribs with the spice mixture, ensuring complete and even coverage.
5. Individually wrap each rib portion tightly in aluminum foil, placing them on a large baking sheet. Baby back ribs will roast for 2-2.5 hours, while St. Louis style requires 2.5-3 hours.
6. Near the end of cooking, prepare the glaze by heating sesame oil over medium-low heat. Sauté minced garlic and ginger until fragrant, approximately 2 minutes.
7. Incorporate brown sugar, honey, soy sauce, vinegar, and red pepper flakes into the pan. Bring to a boil while stirring continuously.
8. Reduce the sauce for 5-7 minutes until it thickens, remembering it will continue to condense as it cools.
9. Unwrap the ribs, exposing the tops, and liberally brush with the prepared glaze.
10. Broil on high for 2-3 minutes, carefully monitoring to achieve a light char without burning.
11. Slice into individual ribs and serve with additional sauce on the side.
12. For variations, consider using a slow cooker by adding water and cooking on LOW for 6-8 hours.
13. Leftover rib meat can be repurposed into delicious tacos, sandwiches, or fried rice the following day.

Notes

• Remove the silvery membrane carefully to ensure tender, easy-to-eat ribs that won’t be tough or chewy.
• Use kosher salt for balanced seasoning, as it provides better flavor distribution compared to table salt.
• Adjust red pepper flakes based on your heat tolerance, ranging from mild to spicy according to personal preference.
• Wrapping ribs in foil traps steam, creating incredibly moist and fall-apart meat that melts in your mouth.
• Low and slow cooking at 275 degrees breaks down connective tissues, resulting in incredibly tender ribs.
• Reduce glaze until it reaches a thick, sticky consistency for maximum flavor coating and caramelization.
• Broiling creates a beautiful charred exterior that adds depth and complexity to the overall taste profile.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 470 kcal
• Sugar: 25 g
• Sodium: 820 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 110 mg