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.
Ingredients
Scale
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)
Instructions
- Prepare the meat by carefully peeling off the membrane from the back of the ribs to ensure maximum tenderness and flavor absorption.
- Thoroughly massage the ribs with a robust blend of spices, creating a deep, aromatic coating that will enhance the meat’s natural richness.
- Wrap the seasoned ribs securely in aluminum foil, creating a sealed packet that will trap moisture and promote gentle, even cooking.
- 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.
- 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.
- Simmer the glaze until it reaches a luxurious, slightly thickened consistency that will cling beautifully to the meat.
- Carefully remove the ribs from their foil cocoon, discarding any accumulated cooking liquid.
- Lavishly brush the ribs with the prepared glaze, ensuring every crevice is coated with the glossy, flavor-packed mixture.
- Transfer the glazed ribs to the broiler, watching intently as the surface caramelizes and develops a gorgeous, sticky sheen.
- Allow the ribs to rest briefly, allowing the juices to redistribute and intensify the overall flavor profile.
- Slice the ribs between the bones, creating individual portions that showcase the tender, glistening meat.
- Garnish with a sprinkle of sesame seeds, freshly chopped green onions, and vibrant cilantro to add a final layer of texture and freshness.
- 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