Irresistibly Sticky Asian Pork Ribs Recipe for Flavor Lovers

Mouthwatering sticky asian pork ribs have become my weekend cooking obsession lately.

Crafting these tender, glazed delights requires patience and precise techniques.

Sweet and tangy marinades infuse each morsel with incredible depth.

My kitchen always fills with irresistible aromas when these ribs start simmering.

Culinary magic happens when simple ingredients blend into something extraordinary.

Succulent meat practically falls off the bone, promising an unforgettable dining experience.

I promise you’ll want to savor every single bite of this incredible dish.

Ingredients for Sticky Asian Pork Ribs

• Pork Ribs: Tender, meaty base of the dish with rich flavor profile. Best when using baby back or spare ribs with good marbling.

• Salt, Black Pepper, Garlic Powder, Onion Powder, Five-Spice Powder, Paprika: Blend of spices creating a complex and deep seasoning. Essential for building layers of flavor before glazing.

• Hoisin Sauce, Soy Sauce, Honey, Rice Vinegar, Sriracha, Sesame Oil: Sweet, tangy, and umami sauce creating a sticky and glossy coating. Balanced combination of Asian flavor profiles.

• Garlic, Ginger, Red Pepper Flakes: Fresh ingredients adding depth and heat. Provides authentic Asian flavor complexity.

• Sesame Seeds, Green Onions, Fresh Cilantro: Adds texture, color, and fresh herbal notes. Provides visual appeal and additional flavor dimensions.

• Steamed Rice, Stir-Fried Vegetables, Asian Slaw: Complementary side dishes that balance the rich and sticky ribs.

Cooking Instructions for Asian Pork Ribs

Step 1: Prepare Rib Seasoning

Mix together salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika in a small bowl.

Step 2: Remove Rib Membrane

Carefully strip off the tough membrane from the back of the ribs to ensure maximum tenderness.

Step 3: Season Ribs

Generously rub the spice mixture all over the ribs, coating every inch for maximum flavor.

Step 4: Wrap and Slow Roast

• Wrap ribs completely in aluminum foil
• Place on a baking sheet
• Bake in preheated oven at 300°F (150°C)
• Cook for 2.5 to 3 hours until meat becomes incredibly tender

Step 5: Create Sticky Glaze

• Hoisin sauce
• Soy sauce
• Honey
• Rice vinegar
• Sriracha
• Sesame oil
• Minced garlic
• Grated ginger
• Red pepper flakes

Simmer on medium heat for 5 minutes, stirring occasionally until sauce thickens slightly.

Step 6: Caramelize Ribs

• Remove ribs from oven
• Discard excess liquid
• Brush glaze generously over both sides
• Broil on high for 5-7 minutes until glaze becomes sticky and caramelized

Step 7: Finish and Serve

• Let ribs rest for 5 minutes
• Slice between bones
• Sprinkle with sesame seeds
• Garnish with chopped green onions and fresh cilantro

Serve alongside steamed rice, stir-fried vegetables, or crisp Asian slaw.

Tips for Getting That Sticky Finish

• Optimize Membrane Removal: Carefully peel off the back membrane using a paper towel for better grip, ensuring maximum meat tenderness and improved sauce absorption.
• Customize Spice Blend: Adjust the five-spice and paprika ratios to match your heat preference, creating a personalized flavor profile that suits your taste buds.
• Prevent Glaze Burning: Monitor the broiling stage closely, rotating the baking sheet every 2 minutes to achieve an even, glossy caramelization without charring the ribs.
• Select Sauce Substitutions: Replace sriracha with gochujang for a Korean twist or use maple syrup instead of honey for a different sweet undertone in the sticky glaze.
• Master Resting Technique: Allow ribs to rest briefly after broiling, which helps the juices redistribute and ensures each bite remains incredibly moist and flavorful.

How to Reheat and Store Leftover Pork Ribs

• Store leftover ribs in an airtight container within 2 hours of cooking, keeping them fresh for up to 3-4 days.
• Cover ribs tightly with plastic wrap or aluminum foil to prevent drying out and retain moisture.
• Warm ribs in the oven at 275F for 15-20 minutes, adding a splash of chicken broth to maintain tenderness and prevent meat from becoming tough.
• Brush additional sauce over ribs while reheating to restore the original sticky, caramelized flavor and prevent the meat from becoming dry.

What to Serve with Sticky Asian Pork Ribs

• Choose a full-bodied Zinfandel or Syrah with robust flavors that can stand up to the rich, spicy pork ribs and complement the sticky Asian glaze.
• Select a light lager like Tsingtao or Sapporo that cuts through the fattiness of the ribs and refreshes the palate with its clean, crisp finish.
• Mix a zesty ginger martini or Moscow mule that echoes the ginger notes in the ribs and provides a tangy, spicy counterpoint to the sweet and savory glaze.
• Create a cucumber-mint salad with a light rice vinegar dressing to provide a cool, refreshing contrast to the sticky, spicy ribs and cleanse the palate between bites.

Bold Variations for Sticky Pork Ribs

Gluten-Free Fusion Ribs: Replace soy sauce with tamari or coconut aminos to eliminate gluten while maintaining the rich umami flavor profile.

Spicy Korean Spin: Swap hoisin sauce with gochujang for an intensely spicy and slightly sweet Korean-inspired glaze that packs extra heat.

Slow Cooker Method: Transfer seasoned ribs and sauce to a slow cooker, cook on low for 6-7 hours for tender, fall-off-the-bone meat without using the oven.

Low-Carb Friendly Version: Substitute honey with sugar-free maple syrup or monk fruit sweetener to reduce carbohydrate content while keeping the sticky texture and caramelized finish.

Common Questions About This Rib Recipe

• What is five-spice powder and why is it used in this recipe?

Five-spice powder is a traditional Chinese spice blend typically containing cinnamon, cloves, fennel, star anise, and Sichuan peppercorns. It adds a complex, warm flavor profile that enhances the depth of the pork ribs and complements the Asian-inspired glaze.

• How do I know when the ribs are perfectly cooked?

The ribs are done when the meat is tender and easily pulls away from the bone with minimal resistance. After 2.5 to 3 hours of slow baking at 300F, the meat should be soft and almost falling off the bone.

• Can I make the glaze less spicy?

Yes, simply reduce or eliminate the sriracha and red pepper flakes from the sauce recipe. You can adjust the heat level to suit your personal taste preferences while maintaining the rich, sweet-savory Asian flavors.

• Why remove the membrane from the ribs?

Removing the tough membrane from the back of the ribs allows seasonings to penetrate the meat more effectively and helps create a more tender, flavorful result. It also makes the ribs easier to eat and helps the meat become more tender during cooking.

Why Sticky Asian Pork Ribs Are Worth the Effort

• Tender ribs that practically melt in your mouth after a long, gentle baking process.
• Bold Asian-inspired glaze combines sweet, spicy, and tangy notes that transform ordinary pork ribs into an extraordinary dining experience.
• Perfect for weekend gatherings, game days, or family dinners where everyone craves something deliciously messy and satisfying.
• Simple ingredients, minimal hands-on time, and straightforward cooking technique make this recipe accessible for home cooks of all skill levels.

Sticky Asian Pork Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 3 hours 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent sticky asian pork ribs deliver a flavor explosion that dances between sweet and savory notes. Generous marinades and slow cooking create mouthwatering results you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 2 racks (about 3 lbs / 1.36 kg) pork baby back ribs (or spare ribs)

Seasoning and Spices:

• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon Chinese five-spice powder (optional, adds depth)
• 1 teaspoon paprika (for color & mild smokiness)
• ½ teaspoon red pepper flakes (optional, for spice)

Sauce and Liquid Ingredients:

• ½ cup hoisin sauce
• ¼ cup soy sauce (low sodium preferred)
• ¼ cup honey (or brown sugar for extra caramelization)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon sriracha (optional, for heat)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated

Garnish:

• Sesame seeds
• Sliced green onions
• Fresh cilantro (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously remove the thin membrane from the back of the pork ribs to ensure maximum tenderness and flavor absorption.
2. Create a robust spice blend by mixing salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika. Massage this aromatic mixture thoroughly into every crevice of the ribs.
3. Carefully encase the seasoned ribs in aluminum foil, creating a tight seal to lock in moisture, and position on a sturdy baking sheet.
4. Slow roast in a preheated oven at 300F (150C) for approximately 2.5 to 3 hours, allowing the meat to become incredibly tender and effortlessly separable from the bone.
5. While the ribs are roasting, craft a luxurious glaze by combining hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes in a saucepan.
6. Simmer the glaze over medium heat, stirring intermittently, until it reaches a slightly viscous consistency, approximately 5 minutes.
7. Extract the ribs from the oven and discard any accumulated liquid, preparing them for their final flavor transformation.
8. Generously coat both sides of the ribs with the prepared sticky glaze, ensuring complete and even coverage.
9. Transfer the glazed ribs to the broiler, setting it on high, and caramelize for 5-7 minutes, carefully monitoring to prevent burning.
10. Allow the ribs to rest for 5 minutes, enabling the juices to redistribute and the glaze to set.
11. Slice the ribs between the bones, creating individual portions.
12. Elevate the presentation by sprinkling with toasted sesame seeds, finely chopped green onions, and fresh cilantro.
13. Serve alongside steamed rice, vibrant stir-fried vegetables, or a crisp Asian-inspired slaw for a complete and satisfying meal.

Notes

• Remove the membrane carefully to ensure maximum meat tenderness and better sauce absorption.
• Adjust the spice level by reducing or increasing sriracha and red pepper flakes according to personal heat preference.
• Choose bone-in pork ribs with good marbling for extra juiciness and rich flavor development during slow cooking.
• Use a digital meat thermometer to check internal temperature reaches 145F for safe and perfectly cooked ribs.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 22 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 90 mg