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
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)
Instructions
- Meticulously remove the thin membrane from the back of the pork ribs to ensure maximum tenderness and flavor absorption.
- 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.
- Carefully encase the seasoned ribs in aluminum foil, creating a tight seal to lock in moisture, and position on a sturdy baking sheet.
- 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.
- 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.
- Simmer the glaze over medium heat, stirring intermittently, until it reaches a slightly viscous consistency, approximately 5 minutes.
- Extract the ribs from the oven and discard any accumulated liquid, preparing them for their final flavor transformation.
- Generously coat both sides of the ribs with the prepared sticky glaze, ensuring complete and even coverage.
- Transfer the glazed ribs to the broiler, setting it on high, and caramelize for 5-7 minutes, carefully monitoring to prevent burning.
- Allow the ribs to rest for 5 minutes, enabling the juices to redistribute and the glaze to set.
- Slice the ribs between the bones, creating individual portions.
- Elevate the presentation by sprinkling with toasted sesame seeds, finely chopped green onions, and fresh cilantro.
- 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