Sticky Asian Ribs
Melt in your mouth sticky Asian ribs are baked low & slow in the oven and finished with a sweet & sticky glaze.
This easy recipe for sticky Asian ribs that I found on Savor with Jennifer, is fun to make and the baby back ribs turn out tender, sweet, spicy, and sticky! Yum! I served these delicious ribs with some stir-fried spicy asparagus and garlic rice, and we all thought it was a tasty meal that disappeared quickly. I’ll be making these ribs again and again.
Sticky Asian Ribs
Dry Rub:
- 1/2 cup brown sugar
- 1/2 tsp coarse kosher salt
- 1/2 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1 large rack of baby back ribs (about 2 pounds)
Sticky Asian Sauce:
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tbsp rice wine vinegar
- 1 tbsp ginger, fresh grated paste
- 2 tsp toasted sesame oil
- 2 cloves of garlic, minced
- 1/4 tsp crushed red pepper flakes, to taste
Preheat the oven to 300 degrees. Line a rimmed baking sheet very well with foil.
Make the dry rub by combining the brown sugar, salt, chipotle chili powder, smoked paprika, onion powder, garlic powder, and cumin together in a small bowl; mix until very well combined.
Prepare the ribs, by scoring the white membrane on the back of the ribs in a one inch diagonal pattern using a sharp knife. Side Note: You can also discard it if you’d prefer.
Season the ribs by sprinkling and rubbing the dry rub evenly over the front and back of the ribs until very well seasoned.
Bake the ribs by placing the seasoned ribs on the prepared baking sheet and cover tightly with foil. Place into the oven to bake for 2 hours, until the meal easily pulls away from the bone.
Meanwhile, make the sauce by combining the soy sauce, brown sugar, honey, rice wine vinegar, ginger paste, toasted sesame oil, minced garlic, and crushed red pepper flakes in a small saucepan over medium-high heat. Bring to a low boil and simmer, stirring often, for 5 minutes. Remove from the heat and let the sauce thicken.
Finish the ribs by turning the oven to broil and remove the foil from the ribs. Brush the ribs with the sticky Asian sauce then broil for 2 minutes. Brush with more sauce and broil for another 2 minutes.
Remove from the oven and serve with toasted sesame seeds and green onions on top. Slice and serve with extra sauce on the side. Enjoy.
Equipment
- Rimmed Baking Sheet
Ingredients
Dry Rub:
- ½ cup brown sugar
- ½ tsp coarse kosher salt
- ½ tsp chipotle chili powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- 1 large rack of baby back ribs about 2 pounds
Sticky Asian Sauce:
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup honey
- 1 tbsp rice wine vinegar
- 1 tbsp ginger fresh grated paste
- 2 tsp toasted sesame oil
- 2 cloves of garlic minced
- ¼ tsp crushed red pepper flakes to taste
Instructions
- Preheat the oven to 300 degrees. Line a rimmed baking sheet very well with foil.
- Make the dry rub by combining the brown sugar, salt, chipotle chili powder, smoked paprika, onion powder, garlic powder, and cumin together in a small bowl; mix until very well combined.
- Prepare the ribs, by scoring the white membrane on the back of the ribs in a one inch diagonal pattern using a sharp knife. Side Note: You can also discard it if you'd prefer.
- Season the ribs by sprinkling and rubbing the dry rub evenly over the front and back of the ribs until very well seasoned.
- Bake the ribs by placing the seasoned ribs on the prepared baking sheet and cover tightly with foil. Place into the oven to bake for 2 hours, until the meal easily pulls away from the bone.
- Meanwhile, make the sauce by combining the soy sauce, brown sugar, honey, rice wine vinegar, ginger paste, toasted sesame oil, minced garlic, and crushed red pepper flakes in a small saucepan over medium-high heat.
- Bring to a low boil and simmer, stirring often, for 5 minutes. Remove from the heat and let the sauce thicken.
- Finish the ribs by turning the oven to broil and remove the foil from the ribs. Brush the ribs with the sticky Asian sauce then broil for 2 minutes. Brush with more sauce and broil for another 2 minutes.
- Remove from the oven and serve with toasted sesame seeds and green onions on top. Slice and serve with extra sauce on the side. Enjoy.
That looks absolutely mouthwatering, Pam.
I’ve been going to make Asian ribs for a long time and have yet to make them but I think this post will inspire me.
Wow, these Sticky Asian Ribs are an absolute delight! I stumbled upon this recipe on Savor with Jennifer and decided to give it a shot. The result? A mouthwatering blend of tenderness, sweetness, spice, and stickiness – an absolute flavor explosion! ️
The dry rub, with its perfect combination of brown sugar, chipotle chili powder, and smoked paprika, imparted an amazing depth of flavor to the baby back ribs. The meticulous preparation, including scoring the white membrane and generously applying the rub, made a noticeable difference in the final outcome.
The Sticky Asian Sauce, with its soy sauce, brown sugar, honey, and a hint of ginger and garlic, took these ribs to another level. The low and slow baking method allowed the flavors to meld together, creating a succulent meal that effortlessly pulled away from the bone.
I paired these delicious ribs with stir-fried spicy asparagus and garlic rice, and the combination was a match made in heaven! The sticky glaze on the ribs complemented the sides perfectly, creating a memorable dining experience.
This recipe is undoubtedly going into my regular rotation. A big shoutout to Pam – For the Love of Cooking for sharing this gem! Can’t wait to savor these Sticky Asian Ribs again and again. #FoodieApproved #StickyRibsMagic #DeliciousnessOverload