Sticky Asian Pork Ribs

Succulent, tender pork ribs glazed with a sweet and tangy Asian-inspired sauce create an irresistible dish that's perfect for any gathering. These sticky Asian pork ribs are baked slowly until the meat nearly falls off the bone, then finished with a rich, caramelized glaze that adds incredible depth of flavor. The combination of brown sugar, honey, soy sauce, and aromatic spices creates a perfect balance that will have everyone reaching for seconds.

I made these for a backyard gathering last summer, and they disappeared faster than any other dish on the table. The combination of sweet and savory flavors with that hint of five-spice powder created this incredible aroma that had everyone hovering around the grill waiting for them to be ready.

Key Ingredient Selection

• Pork Ribs: Choose St. Louis or baby back ribs with good meat coverage and marbling—St. Louis style has more fat content for extra flavor while baby backs are slightly more tender
• Brown Sugar: This creates the foundation of sweetness in both the rub and glaze—dark brown sugar adds deeper molasses notes for more complexity
• Smoked Paprika: Adds beautiful color and a subtle smokiness without overpowering the Asian flavor profile
• Chinese Five Spice: This crucial ingredient contains star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds that provide authentic Asian flavor notes
• Fresh Ginger: Always use fresh rather than powdered in the glaze for vibrant, zesty flavor that cuts through the richness
• Sesame Oil: Provides that distinctive nutty aroma that immediately signals Asian cuisine—a little goes a long way
• Rice Vinegar: Balances the sweetness with necessary acidity that brightens all the flavors

Cooking Method

Prepare The Ribs:

Begin by removing the silver skin membrane from the back of the ribs using a sharp paring knife to loosen one edge, then grip with a paper towel and pull it off completely. This crucial step ensures your ribs will be tender and allows flavors to penetrate the meat. Cut rack into manageable portions and thoroughly pat dry with paper towels.

Apply The Rub:

Combine brown sugar, smoked paprika, kosher salt, granulated garlic, onion powder, ground ginger, Chinese five spice, and white pepper in a bowl. Massage this mixture generously into all surfaces of the ribs, ensuring every inch is covered for maximum flavor development.

Wrap And Bake:

Carefully wrap each portion of seasoned ribs tightly in aluminum foil, creating sealed packets that will trap moisture and heat. Place on a baking sheet and cook in a 275°F oven for 2-3 hours depending on rib type—longer for St. Louis style, slightly shorter for baby backs.

Create The Glaze:

About 15 minutes before ribs finish baking, heat sesame oil in a saucepan over medium-low heat. Add minced garlic and fresh grated ginger, sautéing until fragrant but not browned. Incorporate brown sugar, soy sauce, rice vinegar, honey, and red pepper flakes, bringing to a gentle boil while stirring continuously.

Reduce Sauce:

Allow the glaze to simmer for 5-7 minutes until it thickens noticeably, remembering it will continue to thicken as it cools. The perfect consistency should coat the back of a spoon but still pour smoothly.

Glaze And Finish:

Carefully unwrap the foil packets exposing just the top of the ribs. Generously brush the glaze over all surfaces of the meat. Place under a high broiler for 2-3 minutes, watching closely to achieve caramelization without burning.

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My father-in-law is a dedicated grilling enthusiast who rarely compliments other people's cooking, but when he tried these ribs, he immediately asked for the recipe. The Chinese five spice was the component that really fascinated him—he'd never thought to use it with ribs before, but now it's become part of his regular rotation.

Perfect Pairings

Elevate your sticky Asian pork ribs with complementary side dishes that balance the rich, sweet flavors. Steamed jasmine rice absorbs the delicious sauce while providing a neutral canvas that lets the complex flavors shine. A crisp Asian slaw with cabbage, carrots, and a rice vinegar dressing adds refreshing crunch and acidity that cuts through the richness. For a complete feast, add vegetable potstickers or spring rolls that continue the Asian theme while adding different textures and flavors.

Delicious Variations

Adapt this versatile recipe to create exciting new flavor profiles. Create a spicier version by adding sriracha to the glaze and increasing the red pepper flakes for heat that builds with each bite. Incorporate lemongrass and lime for a Thai-inspired twist that introduces bright, citrusy notes to complement the sweetness. For deeper umami richness, add hoisin sauce and a splash of Chinese cooking wine to the glaze, creating a more complex flavor profile reminiscent of classic Chinese barbecue.

Proper Storage

Maintain the quality of your leftover ribs with these simple storage techniques. Refrigerate cooled leftovers in airtight containers within two hours of cooking, separating ribs with parchment paper to prevent sticking. They'll remain delicious for up to four days when properly stored. When reheating, avoid microwave methods which can toughen the meat and destroy the glaze's texture. Instead, wrap ribs loosely in foil and warm in a 275°F oven for 15-20 minutes until heated through, then unwrap and broil briefly to restore the sticky exterior.

I've experimented with countless rib recipes over the years, but this Asian-inspired version has become my signature dish for gatherings. What makes these ribs special is the perfect balance between sweet and savory, with those warm spices adding complexity without overwhelming the natural flavor of the pork. The technique of cooking low and slow wrapped in foil, then finishing with that sticky glaze under the broiler, gives you the best of both worlds—incredibly tender meat with that irresistible lacquered exterior that keeps everyone coming back for more.

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Frequently Asked Questions

→ Do I have to remove the membrane from the ribs?

Yes, removing the silver skin membrane is important because it allows the flavors to penetrate the meat and results in more tender ribs. It also makes the ribs easier to eat.

→ Can I make these ribs in a slow cooker?

Absolutely! Place the seasoned ribs in a slow cooker with a splash of water and cook on LOW for 6-8 hours. Then follow the recipe for glazing and broiling at the end.

→ What is Chinese five spice and can I substitute it?

Chinese five spice is a blend of star anise, fennel, Szechuan peppercorns, cinnamon, and cloves. While it gives a unique flavor, you could substitute with a pinch each of cinnamon and ground cloves.

→ Can I make these ribs ahead of time?

Yes, you can bake the ribs a day ahead, refrigerate, then reheat them in a 300°F oven for 20 minutes before glazing and broiling.

→ How do I know when the ribs are done?

The ribs are done when the meat has pulled back from the ends of the bones and is tender enough that you can easily pull it apart with a fork.

→ What sides go well with these Asian ribs?

Steamed rice, asian slaw, stir-fried vegetables, or cucumber salad all complement these ribs perfectly. A side of kimchi adds a nice tang to balance the sweetness.