Irresistibly Sweet & Tangy Sticky Asian Pork Ribs Recipe

Succulent sticky asian pork ribs dance with an irresistible blend of sweet and savory flavors that will make your taste buds sing.

Bold marinades infuse each tender morsel with complex layers of depth.

Cooking these ribs requires patience and passion for creating unforgettable meals.

Authentic techniques from traditional asian kitchens inspire this mouthwatering dish.

Rich glazes caramelize beautifully, creating a glossy exterior that hints at the incredible taste waiting inside.

Each bite promises a delightful journey through robust seasonings and perfectly balanced ingredients.

You won’t be able to resist these fall-off-the-bone delicacies that bring restaurant-quality excitement directly to your dinner table.

Let’s uncover the magic of this incredible recipe that transforms ordinary pork into an extraordinary culinary experience.

Why Sticky Asian Pork Ribs Hit The Spot Every Time

• Effortlessly Tender Meat: Slow-cooking the ribs at a low temperature for 2.5 to 3 hours ensures the meat becomes incredibly tender and falls right off the bone, making it perfect for those who love melt-in-your-mouth texture.
• Burst of Asian-Inspired Flavors: The homemade sticky glaze combines bold ingredients like hoisin sauce, sriracha, and five-spice powder, creating a complex and addictive flavor profile that takes your taste buds on an exciting culinary journey.
• Crowd-Pleasing Party Showstopper: These ribs are ideal for gatherings, game days, or weekend barbecues, impressing guests with their restaurant-quality look and irresistible sticky-sweet coating that'll have everyone asking for seconds.
• Quick Prep, Maximum Flavor: Despite the long cooking time, the actual preparation is simple and straightforward, requiring minimal hands-on effort while delivering maximum deliciousness that looks and tastes like you've spent hours in the kitchen.

Sticky Asian Pork Ribs Ingredient Checklist

• Pork Ribs: Meaty, tender base for the sticky Asian-style dish, rack style works best for even cooking.

• Salt, Black Pepper, Garlic Powder, Onion Powder, Five-Spice Powder, Paprika: Robust seasoning mix that creates deep flavor layers and helps develop a beautiful crust on the ribs.

• Hoisin Sauce, Soy Sauce: Rich, sweet-savory base for the classic Asian-style sauce.
• Honey: Natural sweetener that helps create caramelization and glossy finish.
• Rice Vinegar: Adds tangy brightness to balance the sweet elements.
• Sriracha: Provides gentle heat and complex pepper flavor.
• Sesame Oil: Authentic Asian flavor enhancer with nutty undertones.
• Garlic, Ginger: Fresh aromatics that add depth and traditional Asian cuisine character.
• Red Pepper Flakes: Optional heat booster for those who enjoy spicier profiles.

• Sesame Seeds, Green Onions, Fresh Cilantro: Fresh, colorful toppings that add texture and bright finishing notes.

How To Cook Sticky Asian Pork Ribs

Step 1: Unleash Flavor Magic

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Five-spice powder
• Paprika

Massage these magical seasonings into every nook and cranny of the ribs. Wrap the seasoned ribs tightly in aluminum foil, creating a cozy flavor packet on a baking sheet.

Step 2: Slow Dance of Tenderness

Slide the ribs into a warm oven and let them transform into melt-in-your-mouth deliciousness. Low and slow is the secret weapon – cook until the meat becomes so tender it practically falls off the bone.

Step 3: Craft the Ultimate Sticky Sauce

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

Let the sauce simmer and dance, stirring occasionally until it becomes gloriously thick and glossy.

Step 4: Caramelize and Crisp

Carefully unwrap the ribs and discard any excess liquid. Lavish the ribs with your homemade sticky sauce, coating every inch. Pop them under the broiler, watching like a hawk as the glaze transforms into a sticky, caramelized masterpiece.

Step 5: Bring the Wow Factor

• Toasted sesame seeds
• Chopped green onions
• Fresh cilantro leaves

Serve alongside steamed jasmine rice or a zesty Asian-inspired slaw for a meal that’ll make taste buds dance!

Best Tips For Sticky Asian Pork Ribs

• Master Membrane Removal: Carefully peel off the tough back membrane before seasoning to ensure maximum tenderness and allow seasonings to penetrate deeply into the meat.
• Balance Spice Blend: Adjust the five-spice and paprika ratios to create a personalized flavor profile that suits your taste preferences without overpowering the natural pork flavor.
• Control Glaze Caramelization: Watch the broiling process carefully to achieve perfect sticky caramelization without burning, rotating the pan if needed for even browning and glossy finish.
• Prepare Make-Ahead Magic: Ribs can be slow-cooked a day in advance and finished with glaze just before serving, making them ideal for entertaining or meal prep.
• Customize Heat Levels: Modify sriracha and red pepper flakes to dial up or tone down the spiciness, creating a crowd-pleasing dish that works for various heat tolerances.

How To Keep Sticky Asian Pork Ribs Fresh

• Refrigerate leftover ribs in an airtight container for up to 3-4 days.
• Wrap the ribs tightly with plastic wrap or aluminum foil to prevent moisture loss and maintain their juicy texture.
• Reheat gently in the oven at 325F to keep the meat tender and prevent drying out.
• Warm ribs slowly by covering with foil and heating for 10-15 minutes until thoroughly warm.
• Freeze cooked ribs for maximum 2-3 months by placing them in freezer-safe containers or heavy-duty freezer bags.
• Remove excess air to prevent freezer burn and maintain quality.
• Thaw overnight in the refrigerator before reheating for best results.
• Pro tip: Add a splash of extra glaze when reheating to refresh the sticky, delicious coating and bring back the original flavor intensity.

What To Serve With Sticky Asian Pork Ribs

• Elevate with Asian Beer Pairing: Crack open a crisp Japanese lager like Sapporo or Asahi, which cuts through the rich, sticky glaze and cleanses the palate with its light, refreshing character.
• Complement with Vibrant Slaw: Whip up a tangy Asian coleslaw using rice vinegar, sesame oil, and julienned vegetables to balance the ribs' deep, caramelized flavors and provide a crunchy texture contrast.
• Match with Cooling Cucumber Salad: Prepare a simple cucumber salad dressed with rice vinegar, a touch of sugar, and fresh herbs to offer a bright, cooling counterpoint to the spicy, sweet ribs.
• Pair with Riesling Splash: Select an off-dry German Riesling with subtle sweetness that harmonizes beautifully with the hoisin and sriracha glaze, creating a delightful flavor symphony on your plate.

Sticky Asian Pork Ribs Variations That Work

• Spicy Korean Gochujang Ribs: Swap hoisin sauce with gochujang paste for a fiery Korean-inspired kick. Add grated Korean pear to tenderize meat and enhance flavor depth.
• Tropical Pineapple Glazed Ribs: Replace honey with pineapple juice and add crushed pineapple chunks to the glaze. Sprinkle toasted coconut flakes for a sweet Hawaiian touch.
• Smoky Maple Bourbon Ribs: Substitute Asian ingredients with bourbon, maple syrup, and smoked paprika. Include a splash of apple cider vinegar for tangy complexity.
• Thai Lemongrass Ribs: Infuse glaze with fresh lemongrass, fish sauce, and Thai chili peppers. Garnish with crushed roasted peanuts and fresh Thai basil leaves for authentic Southeast Asian flair.

Sticky Asian Pork Ribs FAQ Section

• What makes these Asian pork ribs different from traditional BBQ ribs?

These ribs feature a unique Asian-inspired glaze with hoisin sauce, sriracha, and five-spice powder, giving them a complex sweet, spicy, and umami flavor profile that sets them apart from classic American-style BBQ ribs.

• Do I need special equipment to make these ribs?

No special equipment is needed. A standard oven, baking sheet, and foil are all you’ll require to create these delicious sticky ribs at home.

• Can I adjust the spice level of the glaze?

Absolutely! You can reduce or increase the amount of sriracha and red pepper flakes to customize the heat level to your personal preference. Start with less and add more gradually.

• Is it important to remove the membrane from the ribs?

Yes, removing the membrane helps the seasonings penetrate the meat better and creates more tender, flavorful ribs that will easily pull away from the bone during cooking.

Sticky Asian Pork Ribs Recipe

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4.7 from 40 reviews

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

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Description

Succulent Sticky Asian Pork Ribs deliver a flavor explosion of sweet, tangy, and spicy notes that transport dinner tables straight to Southeast Asian street markets. Glistening with a caramelized glaze and packed with umami depth, these ribs promise to become your new go-to weekend feast.

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Ingredients

Scale 1x2x3x

Meat:

• 2 racks (about 3 pounds or 1.36 kilograms) pork baby back ribs (or spare ribs)

Spices and Seasonings:

• 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 Flavor Enhancers:

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

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Instructions

1. Prepare the meat by carefully peeling off the membrane from the back of the ribs to ensure maximum tenderness and flavor absorption.
2. Thoroughly massage the ribs with a robust blend of spices, creating a deep, aromatic coating that will enhance the meat’s natural richness.
3. Wrap the seasoned ribs securely in aluminum foil, creating a sealed packet that will trap moisture and promote gentle, even cooking.
4. Slide the foil-wrapped ribs into a preheated oven, allowing them to slowly transform into a meltingly tender delicacy over the course of 2.5 to 3 hours.
5. While the ribs are cooking, craft a vibrant glaze by combining Asian-inspired condiments in a saucepan, whisking together a harmonious blend of sweet, tangy, and spicy flavors.
6. Simmer the glaze until it reaches a luxurious, slightly thickened consistency that will cling beautifully to the meat.
7. Carefully remove the ribs from their foil cocoon, discarding any accumulated cooking liquid.
8. Lavishly brush the ribs with the prepared glaze, ensuring every crevice is coated with the glossy, flavor-packed mixture.
9. Transfer the glazed ribs to the broiler, watching intently as the surface caramelizes and develops a gorgeous, sticky sheen.
10. Allow the ribs to rest briefly, allowing the juices to redistribute and intensify the overall flavor profile.
11. Slice the ribs between the bones, creating individual portions that showcase the tender, glistening meat.
12. Garnish with a sprinkle of sesame seeds, freshly chopped green onions, and vibrant cilantro to add a final layer of texture and freshness.
13. Present alongside steamed rice or a crisp Asian-inspired slaw for a complete and satisfying meal that celebrates bold, complex flavors.

Notes

• Remove the membrane carefully to ensure maximum tenderness and allow the seasonings to penetrate deeply into the meat.
• Customize the spice blend by adjusting the five-spice powder and paprika to match your heat preference or dietary needs.
• Use low-sodium soy sauce if watching salt intake, and swap honey with maple syrup for a vegan alternative that maintains the sticky glaze consistency.
• Pat the ribs dry before seasoning to help the spices adhere better and create a more intense flavor profile during slow cooking.

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

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 18 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 100 mg