Asian Sticky Pork Ribs

Close-up of glazed pork ribs garnished with sesame seeds and chopped green onions on a brown plate.

Coated in a rich, caramelized glaze with bold garlic and ginger flavor in every bite, these Asian Sticky Pork Ribs are baked low and slow until fork tender. They're surprisingly easy to make and absolutely impossible to stop eating!

Course Main Course

Cuisine Chinese

Keyword Asian Sticky Pork Ribs

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings

Calories 786kcal

Author Lisa O'Driscoll

Ingredients

2 racks pork ribs baby back or spare ribs
1½ tsp salt
½ tsp black pepper
¼ cup gochujang
⅓ cup soy sauce
¼ cup brown sugar
4 cloves garlic minced
1 tbsp fresh ginger grated
2 tbsp rice vinegar
2 tbsp hoisin sauce (or oyster sauce)
1 tbsp sesame oil
Optional toppings: Sesame seeds, sliced green onions

Instructions

Preheat oven to 320°F. Remove membrane from back of ribs (key to tenderness). Season both sides with salt and pepper.
2 racks pork ribs, 1½ tsp salt, ½ tsp black pepper
Place ribs on a baking tray and cover tightly with foil. Bake for 2 to 2½ hours until very tender.
In a bowl, whisk all sauce ingredients until smooth.
¼ cup gochujang, ⅓ cup soy sauce, ¼ cup brown sugar, 4 cloves garlic, 1 tbsp fresh ginger, 2 tbsp rice vinegar, 2 tbsp hoisin sauce (or oyster sauce), 1 tbsp sesame oil
Remove foil and brush generously with sauce. Increase oven to 425°F.
Bake uncovered for 15 to 20 minutes, brushing with more sauce halfway. Broil 2 to 3 minutes for extra caramelization. Watch closely to avoid burning.
Sprinkle with sliced green onion and sesame seeds. Serve and enjoy.
Optional toppings: Sesame seeds, sliced green onions

Notes

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.
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.

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