Sticky Asian Pork Ribs

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These Sticky Asian Pork Ribs are the kind of dish that makes silence fall over the dinner table — not because there’s nothing to say, but because everyone is too busy devouring them. The ribs are coated in a sweet, tangy, and savory glaze that caramelizes perfectly in the oven, giving you a finger-licking finish with every bite. This recipe is a crowd-pleaser for weeknight dinners and backyard gatherings alike.

The sauce is where the magic lies: a blend of hoisin, soy sauce, garlic, ginger, honey, and a touch of chili flakes brings that crave-worthy Asian flavor profile that hits all the right notes. The meat is slow-cooked until it’s fall-off-the-bone tender, then broiled to develop that glossy, sticky finish. Garnished with scallions or chives, this dish is rustic, rich, and oh-so-satisfying.

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What Kind of Ribs Should I Use for Sticky Asian Pork Ribs?

For this recipe, pork spare ribs or baby back ribs work best. Spare ribs offer a meatier bite and are often more affordable, while baby back ribs cook a bit faster and tend to be more tender. Choose whichever suits your preference or what you have on hand—just be sure to trim off any excess fat and remove the silver skin for the best texture and flavor.

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Ingredients for the Sticky Asian Pork Ribs

Pork Ribs – The star of the dish, these absorb all the rich flavors of the marinade while cooking low and slow until they’re juicy and tender.

Hoisin Sauce – Adds that deep, sweet umami base that makes the glaze irresistibly bold.

Soy Sauce – Balances out the sweetness with a salty backbone and enhances the overall savoriness.

Garlic & Fresh Ginger – These aromatics bring a pungent, spicy bite that lifts the richness of the meat.

Honey – Caramelizes in the oven, helping the ribs develop their signature sticky-sweet glaze.

Rice Vinegar – Cuts through the fat with its gentle tang, adding balance and brightness to the sauce.

Chili Flakes – For a hint of heat that wakes up the palate.

Sesame Oil – Just a drizzle deepens the flavor with a nutty aroma that rounds out the dish beautifully.

Scallions or Chives – Optional, but they add freshness and color when sprinkled on top right before serving.

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How To Make the Sticky Asian Pork Ribs

Step 1: Prepare the Ribs

Pat your ribs dry and remove the silver skin from the underside. This helps the marinade soak in better and ensures tender results. Cut the rack in half if needed to fit your baking dish.

Step 2: Whisk Together the Marinade

In a mixing bowl, combine hoisin sauce, soy sauce, minced garlic, grated fresh ginger, honey, rice vinegar, chili flakes, and a drizzle of sesame oil. Whisk until fully blended.

Step 3: Marinate the Ribs

Place the ribs in a large zip-top bag or shallow dish. Pour the marinade over them, making sure they are fully coated. Seal and refrigerate for at least 4 hours or overnight for the deepest flavor.

Step 4: Slow Bake

Preheat your oven to 300°F (150°C). Arrange the ribs in a baking dish, cover tightly with foil, and bake for 2.5 to 3 hours until the meat is tender and nearly falling off the bone.

Step 5: Broil to Caramelize

Remove the ribs from the oven, discard the foil, and brush additional marinade over them. Broil for 5-7 minutes until the glaze bubbles and turns sticky. Keep a close eye to prevent burning.

Step 6: Garnish and Serve

Transfer the ribs to a serving platter. Sprinkle sliced scallions or fresh chives over the top and serve hot with steamed rice or noodles.

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How to Serve and Store Sticky Asian Pork Ribs

These ribs are rich and saucy, so pairing them with plain steamed jasmine rice or garlic noodles keeps the balance just right. You can also serve them with crisp stir-fried vegetables or a light Asian slaw to cut through the richness.

To store leftovers, wrap the ribs tightly in foil or place them in an airtight container. They’ll keep in the fridge for up to 4 days. Reheat in a covered dish in the oven at 300°F or microwave gently until warm. The sauce thickens beautifully over time, so they’re just as good (if not better) the next day.

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Frequently Asked Questions

How do I know when the ribs are done?

The ribs should be tender enough to pull apart easily with a fork. If the meat is still clinging tightly to the bone, they need more baking time.

Can I make these ahead of time?

Absolutely. You can marinate the ribs a day in advance and bake them. Reheat under the broiler just before serving to restore that sticky finish.

Can I grill these instead of broiling?

Yes! After slow baking, you can finish them on a medium-high grill for 5 minutes per side to get that smoky charred glaze.

Is there a substitute for hoisin sauce?

Try using a mixture of barbecue sauce and a touch of soy sauce as a backup. It won’t taste the same, but it’ll still be delicious.

What if I don’t like spicy food?

Just leave out the chili flakes. You’ll still get all the sweet and savory depth without the heat.

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Want More Dinner Ideas with Bold Flavors?

If these Sticky Asian Pork Ribs left you wanting more, check out these other mouthwatering dinner picks:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Smoky Chipotle BBQ Chicken and Rice Skillet
• One Skillet Sweet & Spicy Sticky Chicken Pasta

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And let me know in the comments how yours turned out. Did you grill them or stick with the broiler? Add extra heat or keep it sweet?

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