Sweet Sticky Asian Ribs (Print Version)
# Ingredients:
→ Main
01 -
2.5 pounds St. Louis or baby back ribs (about 1 large rack of ribs)
→ Dry Rub
02 -
2 Tablespoons brown sugar
03 -
2 teaspoons EACH smoked paprika & Morton kosher salt
04 -
1 teaspoon EACH granulated garlic & onion
05 -
¼ teaspoon EACH ground ginger, Chinese five spice, & white pepper
→ Glaze
06 -
1 Tablespoon sesame oil
07 -
10-12 cloves garlic, minced finely
08 -
1 Tablespoon grated fresh ginger
09 -
⅔ cup brown sugar
10 -
½ cup soy sauce
11 -
1/3 cup rice vinegar
12 -
¼ cup honey
13 -
1 teaspoon red pepper flakes
# Instructions:
01 -
Set your oven to 275°F (135°C) and let it warm up while you prep the ribs.
02 -
Grab a sharp paring knife and remove that silver skin from the back of the ribs. Once you get it started with the knife, you can usually pull it right off with your fingers. Cut the rack into 3-4 portions and pat them dry with paper towels.
03 -
Mix all the dry rub ingredients in a small bowl. Place the ribs in a large bowl and coat them thoroughly with the rub on all sides, massaging it in well.
04 -
Wrap each portion of ribs tightly in aluminum foil and arrange them on a large baking sheet. For baby back ribs, bake for 2-2.5 hours. For St. Louis style ribs, give them 2.5-3 hours to get nice and tender.
05 -
When the ribs are almost done, heat sesame oil in a small saucepan over medium-low heat. Add the minced garlic and grated ginger, sautéing for about 2 minutes until they smell amazing. Stir in the brown sugar, honey, soy sauce, rice vinegar and red pepper flakes.
06 -
Bring the mixture to a boil over medium heat, stirring constantly. Let it bubble away for 5-7 minutes until it thickens up nicely. Remember, it'll thicken more as it cools. If it's still too thin after cooling, just bring it back to a boil for a bit longer.
07 -
Carefully unwrap the tops of the foil packets, exposing the ribs. Brush them generously with your sticky glaze, making sure to cover all the meat.
08 -
Switch your oven to high broil. Slide the ribs under the broiler for 2-3 minutes, watching them closely so they get lightly charred but don't burn.
09 -
Slice the ribs into individual portions and serve them with extra sauce on the side for dipping. Get ready for sticky fingers!
# Notes:
01 -
These ribs are cooked low and slow, making them incredibly tender - they practically fall off the bone.
02 -
The combination of Chinese five spice, ginger, and garlic gives these ribs their distinctive Asian-inspired flavor profile.
03 -
For a complete meal, serve with steamed rice and a simple vegetable stir-fry or Asian slaw.
04 -
Leftover rib meat makes amazing fried rice, tacos, or sandwiches the next day.