Description
Sticky Asian Pork Ribs are fall-off-the-bone tender with a finger-licking glaze made from hoisin, soy sauce, honey, garlic, ginger, and a hint of chili. Slow-baked and then caramelized under the broiler, these ribs pack bold, sweet, savory flavor in every bite—perfect for weeknight meals or weekend gatherings.
Ingredients
2 racks pork ribs (spare ribs or baby back)
1/2 cup hoisin sauce
1/3 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon chili flakes (optional)
1 teaspoon sesame oil
2 tablespoons scallions or chives, chopped (optional garnish)
Instructions
1. Preheat oven to 300°F (150°C).
2. Pat ribs dry and remove the silver skin from the back of the ribs. Cut in half if necessary to fit in your baking dish.
3. In a bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, chili flakes, and sesame oil.
4. Place ribs in a zip-top bag or shallow dish and pour the marinade over them. Coat evenly and refrigerate for at least 4 hours or overnight.
5. Arrange ribs in a baking dish, pour in marinade, cover tightly with foil, and bake for 2.5 to 3 hours until tender.
6. Remove foil, brush with extra marinade, and broil for 5–7 minutes until caramelized and sticky.
7. Garnish with chopped scallions or chives and serve hot.
Notes
For maximum flavor, marinate overnight—the longer the ribs soak, the deeper the flavor.
Always remove the silver skin on the underside of the ribs for best tenderness.
Don’t walk away during the broiling stage—watch closely to avoid burning the glaze.
Nutrition
- Serving Size: 1/2 rack
- Calories: 540
- Sugar: 18g
- Sodium: 1120mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
Keywords: sticky pork ribs, hoisin ribs, Asian ribs, oven baked ribs