This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.
I ADORE this flavor combination! Sweet and heat, especially with an Asian twist, is one of my favorites. Combine that with sticky and caramelized on these fall-off-the-bone, tender ribs and you have absolute perfection.
One thing I really like about this rib method, other then the fact that even my pickiest child will eat them, is that it is basically a set-it and forget-it type of recipe. No babysitting required.
- Pat them down with a smokey, brown sugar rub .
- Cover tightly with foil.
- Bake low and slow.
- Uncover, and brush them with the sticky, sweet sauce until it caramelizes under the broiler.
Truly a no-fail, easy recipe!
While my family usually eats them as a main course for dinner, they are great cut into individual portions and served as an appetizer. Looking for a unique dish to bring to your next get together or tailgating party? Look no further! Like this flavor combination on chicken? Definitely try my Grilled Sticky Asian Chicken Thighs. While these ribs are great served straight out of the oven or kept warm in a crockpot, they are fantastic at room temperature as well.
How to make baked Sticky Asian Pork Ribs
Begin by choosing a slab of meaty, pork baby back ribs. Here is an interesting article on the differences between baby back and spare ribs.
Should I remove the membrane from the back of the ribs?
There is some discussion that leaving the membrane on the ribs helps to retain the fat and moisture while cooking. It can also be said that the membrane is chewy and keeps the ribs from being truly fall-off-the-bone because of this connective tissue.
I prefer a middle of the road approach. I score the back of the ribs in a crosshatch pattern with a sharp knife. The ribs are no longer held together and the juiciness can be locked in. But if you have a preference for removing the white membrane, I certainly have no argument with that.
Rub both sides of the ribs with a brown sugar based rub. This is the same rub I use on a lot of pork recipes, like my Smokey Brown Sugar Crusted Pork Tenderloin. It’s sweet, smokey, and flavorful and creates the most delightful crust.
Place the ribs on a large baking sheet and cover tightly with foil. Bake at 300 degrees for about 2.5 hours until the meat is fork tender and pulling away from the bone.
Meanwhile, at some point while the ribs are cooking, combine the sauce ingredients in a small sauce pan. Bring them to a low boil and let simmer for 5 minutes. Let the sauce cool so it can thicken.
When the ribs are tender, remove the foil, and turn on the broiler to high. Brush the ribs with the sauce and broil for 1-2 minutes. Re-sauce one or two times until the sauce is sticky and caramelized.
Can I finish my ribs on the barbecue grill?
Yes! I love to do this. The extra smokey, grilled flavor from caramelizing the sauce on the barbecue grill only enhances these bad boys. To do this, preheat the barbecue grill to a high heat. Place the ribs slightly off the direct heat so that the bottoms of the ribs don’t burn. Sauce the ribs at least twice and cook until the sauce starts to caramelize.
Remove from the oven and cut the ribs to the desired portion sizes. Garnish with sesame seeds and sliced green onions.
Try my Sticky Chinese Pork Belly, Blood Orange Chicken, or Asian Shrimp Cakes for a few other recipe ideas that will give you that sweet, sticky and spicy Asian flavors you love.
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Sticky Asain Ribs
- 2.25 pounds baby back pork ribs
Brown Sugar Rib Rub
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt – course
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
Sticky Asian Sauce
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, fresh grated
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes
- Preheat the oven to 300 degrees Fahrenheit.
- On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
- Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
- Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
- Bake the covered ribs for 2 – 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
- Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
- When desired rib tenderness is reached, remove the foil.
- Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
- Garnish with any left over sauce, sesame seeds, and sliced green onions.
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Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Turned out incredible!
Thanks for letting me know, Sam! Glad you enjoyed them.
It was really delicious – the seasoning and sticky sauce is what makes the ribs taste so good! Thanks I rate this recipe 5 stars!
Awesome! Thanks for the feedback:)
Gave it a try tonight, used fresh chili instead of flakes given we had so many and the recipe turned out great.
Great idea, Steve! Thanks for reporting back and so happy you enjoyed them!
Can I use this recipe with beef short ribs?
Hi Natalie. I have never tried it with beef short ribs, but I think the flavors would be great! Since beef short ribs tend to be thicker/bigger, they would probably require additional cook time. If you try them this way, let me know. I’d love to hear your feedback!
This was awesome. First time I have had success with Ribs! Thank you!
Thanks Margorie! I’m so happy you enjoyed them!
This recipe was a hit with my family! I will definitely be making this again and again!.Flavor was do good and the meat was falling right off the bone!
So glad they were a hit with your family. Thanks for letting me know Michelle!
Can you also grill these?
Hi Diane. You can definitely grill them. Either cook them in the oven like in the recipe card and finish them on the grill when it’s time to add the sticky sauce OR you can slow roast them on indirect heat, the bone side down for about 2-2.5 hours until the meat becomes extremely tender and starts to pull away from the bone. Start saucing them the last 15-20 minutes. Depending on your grill temp, the timing might vary.
Meredith Rae Burgess Earp
Do you think it would work to oven cook these one night, then finish them the following night? Having mid-week guests and these sound like the perfect option for a fancy meal
I have not specifically tried it, but I think that should work without any problems. Let me know how it goes for you!
Delicious! I’ve made them twice now and both times I get raving reviews from the crowd, I didn’t have fresh ginger the first time. I used ground ginger Instead and it still turned out great;
Great to hear. Thanks Chelsey!
Can we used ginger powder for this recipe ?
Yes. Fresh does taste better, but powdered definitely gets the job done. I would use 1/4 – 1/2 teaspoon of powdered ginger. Make sure to come back and leave me a review!
All time favourite rib recipe 🙂 perfect every time!! Thanks for sharing your delicious recipe with us 😊
Love it! Thanks Michela.
This recipe is so easy and yummy! Cooking it again tonight, backed by popular demand 🙂
Awesome to hear! Thanks for letting me know!
Would this work on country style ribs?
I have not tried on country style ribs, but I do not see why not. Definitely let me know when you do!
This looked great so I tried it. Very simple to follow. I had most of the ingredients. They came out so tender and delicious! Making them again tomorrow for the game! Thank w
I’m so happy to hear that. Thanks for letting me know Kim!
So good!!!! New favorite rib recipe! Thanks!
It’s mine too! Thanks for letting me know Jasmine.
This recipe sounds awesome! But can you tell me if it will work with boneless pork ribs? I am having company for dinner this week and would love to try these.
I have not tried it with boneless ribs, but I don’t see why not. Let me know if you do!
What would be a good side for it
Hey there Charles! Here are a few ideas:
Italian Herb Garlic Cheddar Biscuits From Scratch
Roasted Lemon Parsley Butter Potatoes
Roasted Savory Mashed Sweet Potatoes
Oven Roasted Asparagus
Fresh Roasted Green Beans with Bacon and Shallots
Very tasty! Full of flavour. I will definitely be making them again
Awesome! Thanks for letting me know Theresa!
Absolutely love this recipe , so good
love hearing that!
I’m a vegetarian, and I made this recipe for my husband and son. The basting sauce was tasty! Don’t know what the ribs tasted like, obviously, but they came out extremely tender., with a nice caramelization on the outside. Recipe was a hit! Best to cook the ribs on a rack over a catching pan lined with parchment to save on clean up, because that rub melts a lot, plus the baste combined makes for a saucy, sticky cleanup.
I made this recipe for my family. I am a vegetarian too. You can use tofu and it is awesome. I have also used this sauce and rub on TVP hamburger and ‘ meatloaf’.
I make these all of the time! My kids even love them, they always ask me to make them. Definitely one for the personal cook book.
So happy your family loves them!
These were so delicious! Thank you
Love hearing that. Thank you!
Can you use boneless country style ribs for this as well?
I have never tried that, but I don’t see why not. The cook time may change however.
This has become my family’s favourite rib dinner! No more BBQ. Easy and fool proof
Turned out amazing……we had them with fried rice
We’ll be making them again, maybe in the smoker next time. Thank you for the recipe
Love hearing that. Thanks Jennifer!
Absolutely outstanding recipe!! I had a whole rack and divided it up and used this recipe for half and the other half a BBQ sauce one. I wish I could go back and do the whole rack in this. I didn’t have fresh ginger so I substituted powder and I didn’t have cumin so I used a Trader Joe’s spice blend that has cumin in it. We couldn’t stop eating them!!!! This was definitely added to my favorites to do again!!!!
These are the best ribs ever! Just wondering if I can make the asian sauce ahead of time. We are traveling and I want to cook it during the weekend. Just wondering if I can make the sauce ahead and travel with it. Thanks!
I have not done so, but I don’t see why not. If you try it, definitely let me know!
Can this be done in a slow cooker?
I have never tried that. Definitely let me know if you do and how it turns out.
Could you adapt this recipe for the instant pot ?
I have not tried that, but I feel like it could work. The last step with caramelizing the glaze might be the tricky part, however. You could do the initial cook in the instapot an then finish them on the grill or in the oven. Let me know if you try this.
Beautiful recipe! Everyone enjoyed the meal. I had left over boiled yellow potatoes so I pan-fried them until golden and added some of the sauce to them at the end to caramelize. Absolutelyfantastic too!! This recipe is a keeper!.
The sauce works really well with pan fried chicken thighs too.
I live in Indonesia.. Our meat is a bit more rustic so had to cook the ribs for longer… But the taste was fantastic. Brilliant recipe.
This recipe gets high marks. Good alternative to in the barrel smoker especially on a week night. Very easy and tasty. Add an Asian salad and you are set.
Amazing! Easy to make and delicious. I used regular pork back ribs, removed the membrane and cut them into individual ribs. 2 Hours was enough cooking time to have the meat still firm, but fall off the bone.