Asian Sticky Pork Ribs

These Asian Sticky Pork Ribs are baked with a rich caramelized glaze that coats every sweet and savory bite. Cooked low and slow until fork tender, they’re surprisingly easy to make and loaded with bold garlic and ginger flavor.

Sticky Asian Pork Ribs

The first time I pulled these Asian Sticky Pork Ribs out of the oven, I was so proud of myself. The sweet and savory glaze had tightened up and caramelized around the edges exactly the way I was hoping for. The ribs were juicy, fall apart tender, and every bite was infused with rich gochujang, soy, and hoisin sauce flavors.

The best part is that the oven does most of the heavy lifting here. That means you get restaurant quality Asian ribs without turning your whole Saturday into a cooking project. Serve them over steamed rice with a quick cucumber salad and you have a dinner that’s truly perfect for any occasion.

Another side dish I like to serve with Asian-inspired dishes, like these ribs and my Chinese Chicken on a Stick, is this Dill Pickle Pasta Salad. It adds the perfect cool and creamy contrast to the rich, sticky glaze.

Ingredients

• Pork ribs (baby back or spare ribs): Both work great here, just adjust your bake time slightly for spare ribs since they are a bit thicker.
• Salt: Simple seasoning before the sauce goes on.
• Pepper: Just enough to add a little warmth to the rub before baking.
• Gochujang: This Korean chili paste is savory, mildly spicy, and slightly sweet.
• Soy sauce: Low sodium works fine if you prefer less salt overall.
• Brown sugar: Brown sugar gives you a richer molasses flavor than white sugar would.
• Garlic, minced: Fresh garlic makes a big difference here.
• Fresh ginger, grated: Fresh grated ginger adds brightness and a subtle warmth.  
• Rice vinegar: This is what keeps the sauce from being too sweet.  
• Hoisin sauce (or oyster sauce): Either works beautifully. Hoisin is a little sweeter and more fragrant, while oyster sauce is deeper and more robust.
• Sesame oil: It adds a nutty, toasted quality that rounds everything out.

How To Make Sticky Asian-Inspired Ribs

Step 1. Preheat the oven to 320°F. Remove the membrane from the back of the ribs. Place the ribs on a baking tray and then season both sides with salt and black pepper.

Step 2. Cover tightly with foil. Bake for 2 to 2½ hours, or until the ribs are very tender.

Step 3. In a medium bowl, whisk together all of the sauce ingredients until smooth and fully combined.

Step 4. Remove the ribs from the oven and remove the foil. Generously brush the ribs with the sauce.

Step 5. Increase the oven temperature to 425°F. Return the ribs to the oven and bake uncovered for 15 to 20 minutes.

Step 6. Brush with additional sauce halfway through cooking. For extra caramelization, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. Remove from the oven, then serve and enjoy!

When making these for dinner, I like to serve it with white rice (jasmine works great). I’ll get it started just after I brush the ribs with the sauce so that they’re both ready around the same time.

They’re also delicious with an easy cucumber salad on the side. Just slice cucumbers thinly, then toss with a pinch of salt and a splash of rice vinegar.

Storage Instructions

• Fridge: Store leftover ribs in an airtight container for up to 3 days.
• Freezer: Wrap cooled ribs tightly with plastic wrap, then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 325°F oven for 15 to 20 minutes until heated through. Broil for 1 to 2 minutes to bring back the sticky, caramelized glaze.

Variations And Add-ins

One of my favorite things about this recipe is how easy it is to customize. Here are a few simple ways to make it your own.

• Ribs: Swap the baby back ribs for spare ribs if you prefer a meatier cut. Just keep an eye on the cooking time, as larger racks may need a little more time in the oven.
• Heat: Add a teaspoon of sriracha or a pinch of cayenne to the glaze if you want a touch more heat. You can also sprinkle the finished ribs with crushed red pepper flakes for a little kick and extra color.
• Sweetness: Add a tablespoon of honey to the sauce for a sweeter glaze that caramelizes beautifully under the broiler.
• Garnishes: Sprinkle the tops with chopped cilantro for a fresh pop of flavor.
• Bowls: Turn these into rib bowls by serving the sliced meat over rice with shredded carrots, cucumbers, and sliced green onions.

Tips And Tricks

This recipe is pretty simple, but these helpful tips will ensure your ribs turn out perfectly every time.

• Adjust the timing: If your rack of ribs is larger than average, don’t be afraid to add an extra 15 to 30 minutes of covered baking time. Ribs are much more forgiving when slightly overcooked than undercooked.
• Check for doneness: The easiest way to tell when the ribs are ready is to gently twist one of the bones. If it moves easily, the meat is tender enough for the final glazing step.
• Prepare the sauce in advance: For the best flavor, make the sauce a few hours ahead of time. This gives the garlic and ginger time to mingle with the other ingredients.
• Thicken it: If you prefer a thicker glaze, simmer the sauce in a small saucepan for a few minutes before brushing it onto the ribs.
• Broil carefully: Every oven browns differently, so use the suggested broiling time as a guide rather than a rule. Keep a close eye on the ribs and pull them once the edges become sticky and caramelized.
• Cutting trick: For cleaner slices, flip the rack bone side up when cutting. The bones are easier to see, making it simpler to cut evenly between them.

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