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.
Ingredients
Scale
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
Instructions
- Set the oven to 275°F, preparing for a slow-roasting technique that ensures tender, succulent ribs.
- 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.
- 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.
- Generously coat all surfaces of the ribs with the spice mixture, ensuring complete and even coverage.
- 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.
- 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.
- Incorporate brown sugar, honey, soy sauce, vinegar, and red pepper flakes into the pan. Bring to a boil while stirring continuously.
- Reduce the sauce for 5-7 minutes until it thickens, remembering it will continue to condense as it cools.
- Unwrap the ribs, exposing the tops, and liberally brush with the prepared glaze.
- Broil on high for 2-3 minutes, carefully monitoring to achieve a light char without burning.
- Slice into individual ribs and serve with additional sauce on the side.
- For variations, consider using a slow cooker by adding water and cooking on LOW for 6-8 hours.
- 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