Sticky Asain Ribs
This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.
- 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.
Calories: 642kcal | Carbohydrates: 66g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 2072mg | Potassium: 530mg | Fiber: 1g | Sugar: 62g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg