Deliciously sticky and flavorful Asian-style ribs that are perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 50 minutes
Yield:4-6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
3–4 pounds pork baby back ribs or St. Louis-style ribs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup soy sauce
1/3 cup honey
1/4 cup brown sugar
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
5 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 teaspoon red pepper flakes, optional
1 tablespoon cornstarch
2 tablespoons cold water
2 green onions, thinly sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Preheat the oven. Heat the oven to 300°F. Line a large baking sheet or roasting pan with heavy-duty foil.
Prepare the ribs. Remove the thin membrane from the underside of the ribs if it is still attached. Pat the ribs dry with paper towels, then season both sides with salt, black pepper, garlic powder, and smoked paprika.
Make the glaze. In a bowl, whisk together the soy sauce, honey, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using.
Wrap and bake. Place the ribs on the foil, meat-side up. Brush with some of the glaze, reserving the rest for later. Cover tightly with foil and bake for 2–2½ hours, or until the meat is tender and beginning to pull away from the bones.
Prepare the sauce. Pour the reserved glaze into a small saucepan. Bring it to a gentle simmer over medium-low heat. Mix the cornstarch with the cold water, then stir the slurry into the sauce. Simmer for 1–2 minutes until glossy and thickened. If the glaze is too thick, add a splash of water.
Glaze the ribs. Carefully uncover the ribs and drain excess liquid from the pan. Brush generously with the thickened glaze.
Caramelize. Increase the oven temperature to 425°F. Bake the ribs uncovered for 10–15 minutes, brushing with more glaze once or twice, until sticky and lightly caramelized. Watch closely to prevent the honey and sugar from burning.
Rest and garnish. Let the ribs rest for 5–10 minutes. Slice between the bones and sprinkle with green onions and sesame seeds.
Serve. Transfer to a platter and serve with extra glaze on the side.
Notes
For extra flavor, marinate the ribs in the glaze overnight before cooking.
Adjust the amount of red pepper flakes based on your spice preference.
These ribs can also be grilled for a smoky flavor after baking.