These Sticky Asian Pork Ribs are fall-off-the-bone tender, coated in a rich, sweet, and savory glaze with hints of garlic, ginger, and honey. Slow-cooked for maximum flavor and then caramelized to perfection, these ribs are perfect for a delicious family dinner or an impressive party dish!
Why You’ll Love This Recipe
- Fall-Off-the-Bone Tender – Slow-cooked or baked for ultimate juiciness.
- Rich, Sticky Glaze – A perfect balance of sweet, savory, and umami flavors.
- Easy to Make – Minimal prep with incredible results.
- Better Than Takeout – Homemade Asian-style ribs that taste restaurant-quality.
- Great for Any Occasion – Ideal for BBQs, game nights, or special dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Ribs:
- Pork baby back ribs (or spare ribs)
- Salt & black pepper
- Garlic powder
- Chinese five-spice powder (optional, for extra depth)
For the Sticky Asian Glaze:
- Soy sauce (low-sodium recommended)
- Hoisin sauce
- Honey (or brown sugar)
- Rice vinegar (for tanginess)
- Garlic (minced)
- Ginger (grated)
- Sesame oil
- Sriracha or chili flakes (for heat, optional)
For Garnish (Optional):
- Sesame seeds
- Green onions (sliced)
- Fresh cilantro
Directions

Step 1: Prepare the Ribs
- Preheat Oven – Set to 300°F (150°C).
- Remove Membrane – Peel off the thin membrane from the back of the ribs.
- Season the Ribs – Rub with salt, black pepper, garlic powder, and Chinese five-spice powder.
- Wrap in Foil – Place ribs on a baking sheet, cover tightly with foil, and bake for 2.5–3 hours until tender.
Step 2: Make the Sticky Glaze
- Combine Ingredients – In a saucepan, mix soy sauce, hoisin, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha.
- Simmer Until Thickened – Cook over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens.
Step 3: Caramelize the Ribs
- Increase Oven Temperature – Set to 425°F (220°C).
- Brush with Glaze – Remove ribs from foil, place on a baking sheet, and brush generously with the sauce.
- Bake Until Sticky – Bake uncovered for 10–15 minutes, basting once halfway through.
- Optional Broil – Broil for 2–3 minutes for extra caramelization.
Step 4: Garnish & Serve
- Slice the Ribs – Cut between the bones into individual portions.
- Sprinkle with Garnishes – Add sesame seeds, green onions, and fresh cilantro.
- Serve & Enjoy – Pair with rice, stir-fried veggies, or a fresh salad.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
Variations
- Slow Cooker Method – Cook ribs on low for 6-8 hours, then glaze and broil.
- Spicy Version – Add more Sriracha or red chili flakes.
- Honey Garlic Ribs – Replace hoisin with extra honey and add more garlic.
- Teriyaki-Style Ribs – Use teriyaki sauce instead of hoisin.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked ribs for up to 2 months; thaw before reheating.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave in 30-second intervals.
FAQs
Can I use spare ribs instead of baby back ribs?
Yes! Spare ribs may need an extra 30–45 minutes of baking time.
How do I get the ribs extra sticky?
Baste the ribs twice while baking and broil for a caramelized finish.
Can I grill these instead of baking?
Yes! Grill over medium heat for 25-30 minutes, basting with sauce.
How do I keep ribs moist while baking?
Wrap tightly in foil during baking to trap moisture.
What’s the best side dish for these ribs?
Steamed rice, stir-fried vegetables, or an Asian slaw pair well.
Can I make the sauce ahead of time?
Yes! Store in the fridge for 5 days and warm before using.
Do I need to marinate the ribs?
No, but marinating overnight in the sauce can add extra flavor.
Can I make these ribs without hoisin sauce?
Yes! Use a mix of soy sauce, honey, and a little peanut butter.
How do I cut the ribs easily?
Use a sharp knife to slice between the bones for clean cuts.
What’s the secret to fall-off-the-bone ribs?
Slow cooking at low heat (300°F) ensures tender, juicy ribs.
Conclusion
These Sticky Asian Pork Ribs are the perfect combination of sweet, savory, and spicy flavors. Whether baked, grilled, or slow-cooked, they’re guaranteed to be a crowd-pleaser. Try them today for an unforgettable, finger-licking meal!
PrintSticky Asian Pork Ribs
These Sticky Asian Pork Ribs are fall-off-the-bone tender, caramelized, and coated in a sweet, savory, and slightly spicy glaze. Slow-cooked to perfection, then finished with a thick, sticky sauce, these ribs are an irresistible crowd-pleaser—perfect for BBQs, family dinners, or special occasions!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooked & Broiled
- Cuisine: Asian-Inspired
Ingredients
For the Ribs:
- 2 racks (about 3 lbs) pork baby back ribs (or spare ribs)
- 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)
For the Sticky Asian Glaze:
- 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
- ½ teaspoon red pepper flakes (optional, for spice)
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Instructions
Step 1: Prep & Season the Ribs
- Preheat oven to 300°F (150°C).
- Remove the membrane from the back of the ribs for extra tenderness.
- Rub the ribs with salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika.
- Wrap the ribs in foil and place them on a baking sheet.
Step 2: Slow Cook the Ribs
- Bake for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.
Step 3: Make the Sticky Glaze
- In a saucepan over medium heat, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, ginger, and red pepper flakes.
- Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Step 4: Glaze & Broil
- Remove ribs from the oven and discard excess liquid.
- Brush the sticky glaze generously over both sides of the ribs.
- Broil on high for 5-7 minutes, until the glaze caramelizes and becomes sticky. (Watch closely to avoid burning!)
Step 5: Serve & Enjoy!
- Let the ribs rest for 5 minutes, then slice between the bones.
- Garnish with sesame seeds, green onions, and fresh cilantro.
- Serve with steamed rice, stir-fried veggies, or a crisp Asian slaw!
Notes
✔ Want it smokier? Add ½ teaspoon smoked paprika or grill the ribs after baking.
✔ No oven? Use a slow cooker (on low for 6-8 hours), then broil to caramelize the glaze.
✔ Gluten-free? Swap soy sauce for tamari or coconut aminos.
✔ Extra spicy? Increase sriracha or add chili paste (like gochujang).