Get ready to tantalize your taste buds with these mouthwatering Sticky Asian Pork Ribs! This easy-to-follow recipe delivers tender, fall-off-the-bone ribs glazed with a sweet and savory Asian sauce. Perfect for a weeknight dinner or a weekend feast!
WHY YOU’LL LOVE THIS RECIPE
- Sticky: Rubbed with brown sugar and finished with a honey glaze, resulting in caramelized, syrupy ribs with a sweet and salty flavor.
- Sweet: The combination of brown sugar and honey enhances the natural sweetness of the pork.
- Tender: Slow cooking at a low temperature allows collagen and connective tissues to break down, yielding tender meat.
- No Marinating Needed: The spice rub and glaze provide ample flavor without the need for marinating.
- Multiple Cooking Methods: These ribs can be prepared in a slow cooker or oven, with a recommendation to broil them at the end for extra flavor.
- Perfect for Summer: Ideal for summer gatherings, this recipe is easily scalable and appealing to even the pickiest eaters.
INGREDIENTS
For the Ribs:
- 2.5 pounds St. Louis or baby back ribs (about 1 large rack)
Dry Rub:
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons Morton kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon Chinese five spice
- 1/4 teaspoon white pepper
Glaze:
- 1 tablespoon sesame oil
- 10-12 cloves garlic, minced finely
- 1 tablespoon grated fresh ginger
- 2/3 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 275°F (135°C).
- Prepare the Ribs: Using a sharp paring knife, remove the silver skin or membrane from the back of the ribs. Cut the rack into 3-4 portions. Pat the ribs dry with paper towels.
- Make the Dry Rub: In a small bowl, combine brown sugar, smoked paprika, kosher salt, granulated garlic, onion powder, ground ginger, Chinese five spice, and white pepper. Rub the mixture generously on all sides of the ribs.
- Wrap and Bake: Wrap each portion tightly in aluminum foil and place on a large baking sheet.
- For baby back ribs, bake for 2-2.5 hours.
- For St. Louis ribs, bake for 2.5-3 hours.
- Prepare the Glaze: In a small saucepan, heat sesame oil over medium-low heat. Add minced garlic and grated ginger, sautéing for about 2 minutes or until fragrant. Add brown sugar, honey, soy sauce, rice vinegar, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring continuously. Reduce the heat and simmer for about 5-7 minutes, or until thickened.
- Finish the Ribs: Once the ribs are done baking, unwrap them so the tops are exposed. Brush the ribs liberally with the prepared glaze.
- Broil: Place the ribs under the broiler on high, watching closely, for about 2-3 minutes or until lightly charred.
- Serve: Slice the ribs into individual pieces and serve with additional sauce on the side.
Notes
- Kosher Salt: This recipe is tested with Morton kosher salt for best results.
- Spices: Chinese five spice adds a unique flavor to the ribs; it typically contains star anise, fennel, Szechuan peppercorns, cinnamon, and cloves. White pepper is common in Asian cooking.
- Red Pepper Flakes: Adjust the amount based on your heat preference.
- Slow Cooker Option: After Step 1, add a splash of water to the slow cooker, place the wrapped ribs inside, and cook on LOW for 6-8 hours. Continue with Step 3 while they cook.
Leftovers
Leftover rib meat is delicious in tacos, sandwiches, or fried rice!
Feel free to let me know if you need any more tips or variations for this recipe!