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Baked Sticky Asian Ribs Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 3 hours
  • Yield: 6 servings

Description

These Baked Sticky Asian Ribs are tender, flavorful, and perfectly charred with a sticky, sweet, and spicy Asian-inspired glaze. The ribs are dry-rubbed, oven-broiled for a crispy crust, slow-baked in beer for tenderness, then coated with a luscious homemade sauce made from soy, hoisin, ginger, and chili. Ideal for a comforting meal with a fusion of rich, bold flavors.

Ingredients

Ribs and Dry Rub

  • 1 large rack baby back or St. Louis style pork ribs (~2-3 lbs)
  • ⅓ cup light brown sugar (packed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon cayenne pepper

Braising and Sauce

  • 12 oz beer (lager or stout)
  • ½ cup brown sugar (packed)
  • ½ cup soy sauce
  • ¼ cup hoisin sauce
  • 1 tablespoon sesame oil
  • ¼ cup rice vinegar
  • 2 tablespoons sambal oelek (or 1 tablespoon sriracha or 1 teaspoon crushed red pepper flakes)
  • 1 inch fresh ginger (peeled and grated or finely minced)
  • 4 cloves garlic (grated or finely minced)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • Sesame seeds (for garnish)
  • Cilantro (for garnish)

Instructions

  1. Prepare the ribs: Remove the rib rack from packaging and pat dry with paper towels. Flip meat side down and carefully remove the silver skin membrane from the curved bone side by lifting with fingernails and pulling it off entirely. If difficult to remove, score crosshatches over the membrane.
  2. Cut ribs: Slice the ribs between the bones into pieces containing 2-4 bones each. Pat dry again and place the ribs in a 9×13” pan.
  3. Preheat oven and prepare dry rub: Preheat the oven to broil and position a rack in the top third. Combine all dry rub ingredients (brown sugar, garlic powder, onion powder, kosher salt, black pepper, Chinese five spice, ground ginger, cayenne pepper) and rub thoroughly all over the ribs, covering top, bottom, and sides.
  4. Broil ribs for crispness: Arrange ribs meat side up and place under broiler until crispy and charred, flipping to crisp both sides. Watch carefully to avoid burning or excessive smoke.
  5. Bake ribs low and slow: Remove ribs from oven, reduce temperature to 325°F (165°C). Turn ribs meat side up again, pour the beer into the pan around the ribs, and cover tightly with foil to seal in steam. Bake on center rack for 2 to 2.5 hours until meat is very tender and bones are exposed at the edges.
  6. Prepare the sauce: While ribs are baking, combine brown sugar, soy sauce, hoisin, sesame oil, rice vinegar, sambal oelek, fresh ginger, and garlic in a saucepan over medium heat. Bring to a simmer and stir to dissolve sugar.
  7. Thicken the sauce: Mix cornstarch and water together to make a slurry, then stir into the bubbling sauce. Continue cooking until thickened, then remove from heat.
  8. Glaze ribs: About 15 minutes before ribs finish baking, take the pan out of oven, carefully remove the foil to avoid steam burns, and spread a layer of the sauce over the ribs. Return the pan to the oven and increase the temperature to 425°F (220°C).
  9. Finish glazing: After 10 minutes, spread another layer of sauce on the ribs and bake for an additional 5 minutes to create a sticky glaze.
  10. Serve: Remove ribs from oven and transfer to a platter or cutting board. Slice between the bones into individual portions. Garnish with sesame seeds and fresh cilantro. Serve with the remaining sauce on the side for dipping.

Notes

  • Removing the silver skin membrane is important for tender ribs and better seasoning absorption.
  • If you can’t remove the membrane, scoring it helps sauce penetration.
  • Use a lager or stout beer for richer flavor in braising liquid.
  • Adjust sambal oelek or chili amounts to your preferred spice level.
  • Watch the ribs closely while broiling to prevent burning or excessive smoke.
  • Make sure to seal the pan tightly with foil to keep the ribs moist during baking.
  • The sauce can be made ahead and stored refrigerated for up to 3 days.
  • Leftover ribs can be reheated gently in oven covered with foil to maintain moisture.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://sarabaking.com/baked-sticky-asian-ribs-recipe/