Sticky Asian Pork Ribs

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These Sticky Asian Pork Ribs are pure flavor magic. I made them last weekend for a small dinner gathering, and not a single rib was left on the plate. They’re glazed in a thick, glossy sauce that’s sweet, savory, a little spicy, and incredibly aromatic. The meat practically melts off the bone after slow cooking, and every bite is packed with bold Asian-inspired flavor.

The best part? You don’t need to be a pitmaster to get these right. I wanted to create a recipe that feels gourmet but is totally achievable in a home kitchen. Whether you’re looking to impress your guests or just want a satisfying dinner that hits every craving, these ribs will not disappoint.

Why You’ll Love This Sticky Asian Pork Ribs Recipe

• Finger-licking sticky glaze that’s sweet, salty, tangy, and a bit spicy
• Tender, fall-off-the-bone pork with minimal effort
• Perfect for parties, BBQs, or an indulgent weekend dinner
• Makes your kitchen smell like heaven
• Can be cooked in the oven or finished on the grill

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What Cut of Pork Ribs Should I Use?

I recommend using baby back ribs or St. Louis-style ribs. Baby backs are more tender and cook a bit faster, while St. Louis ribs offer more meat and a slightly richer bite. Either cut works beautifully—just adjust your cooking time slightly depending on which you choose.

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Options for Substitutions

• Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
• Honey: Maple syrup or brown sugar can replace honey if needed.
• Rice Vinegar: Apple cider vinegar works in a pinch.
• Sriracha: Any chili garlic sauce will do, or omit for a milder version.
• Garnishes: I used chives, but green onions or cilantro are great too.

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Ingredients for This Sticky Asian Pork Ribs Recipe

• Pork ribs (baby back or St. Louis-style): The centerpiece of the dish—choose meaty ribs for maximum satisfaction.
• Soy sauce: Provides the salty umami foundation for the glaze.
• Hoisin sauce: Adds depth and a slightly sweet, fermented richness.
• Honey: Brings a sticky sweetness that helps caramelize the glaze.
• Garlic (minced): Essential for the bold, savory aroma.
• Ginger (freshly grated): Adds warmth and zing.
• Rice vinegar: Balances the sweetness with acidity.
• Sesame oil: A few drops lend a nutty, toasty finish.
• Sriracha: For that spicy kick—adjust to your heat preference.
• Black pepper: Adds a subtle heat and seasoning.
• Chives or green onions (for garnish): Fresh, herbal finish that contrasts the richness.

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Step 1: Prepare the Ribs

Peel off the silver skin from the back of the ribs for maximum tenderness. Cut the slab into individual ribs or smaller sections for easier cooking and serving.

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Step 2: Make the Marinade

In a bowl, whisk together soy sauce, hoisin sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, Sriracha, and a dash of black pepper. Taste and adjust the seasoning. You want a bold balance of sweet, salty, tangy, and spicy.

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Step 3: Marinate the Ribs

Place the ribs in a large zip-top bag or container. Pour the marinade over the ribs, ensuring they’re well coated. Refrigerate for at least 4 hours, preferably overnight.

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Step 4: Slow Cook the Ribs

Preheat your oven to 300°F (150°C). Arrange the ribs in a single layer on a foil-lined baking sheet. Cover tightly with foil and bake for 2.5 to 3 hours until tender and cooked through.

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Step 5: Reduce the Glaze

While the ribs bake, pour the leftover marinade into a saucepan. Simmer over medium heat until it thickens into a sticky glaze, about 10-15 minutes. Stir frequently to avoid burning.

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Step 6: Glaze and Broil (or Grill)

Remove ribs from the oven and uncover. Brush generously with the reduced glaze. Broil on high for 5–7 minutes or place on a hot grill for a slight char. Watch carefully to avoid burning.

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Step 7: Garnish and Serve

Sprinkle freshly chopped chives or green onions on top. Serve hot with napkins—you’ll need them!

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How Long to Prepare the Sticky Asian Pork Ribs

Prep Time:

Preparing these ribs is straightforward but benefits from a bit of planning. Trimming the ribs and mixing the marinade takes about 20–25 minutes. If you’re making the glaze from scratch and prepping garnishes, give yourself another 10 minutes.

Cook Time:

The ribs need a slow, low cook in the oven for 2.5 to 3 hours to become perfectly tender. After that, you’ll broil or grill for 5–7 minutes to get that irresistible caramelized crust. So plan for around 3.5 hours total, most of which is hands-off.

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Tips for Perfect Sticky Asian Pork Ribs

• Marinate overnight for maximum flavor infusion.
• Remove the membrane from the back of the ribs—it helps the seasoning penetrate better and improves tenderness.
• Don’t skip reducing the glaze—a thick glaze sticks better and gives that classic sticky finish.
• Watch the broiler—it only takes seconds to go from beautifully charred to burned.
• Rest before serving so juices redistribute and the glaze sets.

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Watch Out for These Mistakes While Cooking

• Using too much marinade when baking: Excess liquid can steam the ribs instead of roasting them.
• Skipping the foil wrap: This traps moisture and helps the ribs cook evenly.
• Undercooking the glaze: A watery glaze won’t stick well.
• Overcrowding the pan: Space the ribs to allow even cooking.
• Not tasting the marinade before using: Adjust saltiness and heat to your preference.

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What to Serve With Sticky Asian Pork Ribs?

1. Garlic Fried Rice

A savory, aromatic side that soaks up the glaze beautifully.

2. Pickled Cucumbers

They cut through the richness of the ribs with their tangy crunch.

3. Steamed Jasmine Rice

Simple and comforting—lets the ribs shine.

4. Asian Slaw

A refreshing, crunchy contrast with cabbage, carrots, and sesame dressing.

5. Roasted Bok Choy

Adds a slightly bitter, charred green element to balance the sweetness.

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Storage Instructions

Storing:

Store leftover ribs in an airtight container in the fridge for up to 4 days. The glaze actually intensifies over time, making leftovers just as delicious.

Reheating:

To maintain tenderness, reheat in a 300°F oven covered in foil for 15–20 minutes. You can also microwave in short bursts, but the oven method helps preserve texture.

Freezing:

Freeze cooked ribs in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating as above.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 510
• Protein: 34g
• Fat: 32g
• Saturated Fat: 11g
• Carbohydrates: 24g
• Sugar: 17g
• Fiber: 1g
• Sodium: 980mg

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Frequently Asked Questions

What’s the best way to remove the membrane from ribs?

Slide a knife under the thin silver skin on the back of the ribs and pull it off using a paper towel for grip.

Can I make these ribs in an air fryer?

Yes, you can par-cook them in the oven and then finish them in the air fryer for a crispy glaze finish.

How spicy are these ribs?

Moderately spicy, but you can reduce or omit Sriracha for a milder version.

Can I use spare ribs instead?

Absolutely! Just extend the baking time by 20–30 minutes since they’re meatier.

Do I need to boil the ribs first?

No need. Slow roasting in foil keeps them moist and tender without pre-boiling.

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Conclusion

Sticky Asian Pork Ribs are the ultimate combination of sweet, savory, and spicy comfort food. They’re easy to make, wildly flavorful, and always a crowd favorite. Whether you’re preparing them for a casual family dinner or a weekend feast with friends, these ribs are guaranteed to steal the show. Just don’t forget the napkins—and maybe make a double batch while you’re at it!

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