Sticky Asian Pork Ribs

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I used to think making ribs at home meant you needed a smoker, a fancy grill setup, and a whole lot of patience. But then I tried baking them low and slow in the oven, and everything changed. These sticky Asian-style ribs have become one of my absolute favorite things to make when I want something special but not fussy.

They’re tender, juicy, and the glaze—oh, the glaze—is sticky, sweet, savory, and a little spicy. Think Chinese BBQ pork meets Korean kalbi meets your favorite takeout-style ribs. And the best part? You don’t need any grilling skills to pull this off.

Why I Keep Coming Back to These Ribs

• Beginner-friendly: You don’t need to know a thing about smoking or barbecuing to make these.
• Hands-off baking: The oven does 90% of the work. You mix, wrap, wait, and then finish with that dreamy glaze.
• Crowd favorite: Every time I make these for friends or family, they disappear fast. Like… “where did the last rack go?” fast.

What You’ll Need

For the ribs:

• St. Louis-style spare ribs (3–4 lbs):
  These are meatier than baby back ribs and hold up well to long baking. They turn meltingly tender in the oven.
• Five-spice powder:
  Adds that classic warmth and depth. If you haven’t used it before, it’s got cinnamon, cloves, fennel, star anise, and pepper—super aromatic.
• Garlic powder, ground ginger, chili powder, white pepper:
  These form the dry rub that kicks off the flavor.

For the glaze/marinade:

• Soy sauce & hoisin:
  These make up the savory-sweet umami base. Don’t skip the hoisin—it adds a rich, sticky sweetness.
• Brown sugar (or honey):
  A little sugar helps balance the salt and brings that caramelized finish.
• Yuzu or lime juice:
  Brings brightness and just enough tang to cut through the richness.
• Sesame oil, garlic, fresh ginger, sriracha:
  This is where things really come together. The fresh ginger and garlic add bite, and the sriracha brings just a whisper of heat.
• Chopped peanuts & scallions:
  Totally optional, but the crunch and freshness they add at the end take the dish up a notch.

How I Make These Sticky Asian Ribs (In The Oven!)

Step 1: Prep the ribs

• Pat the ribs dry and remove the silverskin (that thin membrane on the bone side—it gets tough if you leave it on).
• Line a baking sheet with foil and a layer of parchment on top (trust me—this saves your pan).
• Mix the dry rub spices and massage it all over the ribs.

Step 2: Mix the glaze

• In a bowl, whisk together the marinade ingredients.
• Set aside about 1/3 cup for glazing later—this part is important.
• Brush the rest generously over the ribs.

Step 3: Bake low and slow

• Preheat the oven to 300°F.
• Wrap the ribs tightly in foil, meat side up.
• Bake for about 3 hours (check for bendy, tender ribs—you want them to almost fall apart when lifted with tongs).

Step 4: Glaze and finish

• Carefully unwrap the ribs and increase the oven to 425°F.
• Brush with the reserved glaze, then bake uncovered for 10–15 minutes. I usually brush them again halfway through for extra stickiness.

Step 5: Rest and slice

• Let the ribs rest for 10 minutes before slicing. That sticky glaze will firm up, and the juices will stay where they should be—inside the meat.

Tips I’ve Learned the Hard Way

• Line with parchment under the foil. The sugar in the glaze loves to glue itself to foil. Parchment saves your pan (and your sanity).
• Let the rub sit: If I have time, I let the ribs marinate with the rub and sauce for at least an hour—or even overnight. It gives the flavor a deeper hold.
• Don’t rush the bake: 300°F may feel slow, but that’s what makes the ribs so tender they practically shred themselves.

Substitutions That Work (And a Few That Don’t)

• Ribs: You can swap spare ribs for baby backs—just reduce bake time to around 2.5–3 hours.
• Protein switch: This glaze also works well with bone-in chicken thighs, wings, or even short ribs (watch the cook time!).
• Yuzu substitute: Can’t find yuzu? Use lime or lemon. Same brightness, slightly different flavor.
• Fresh ginger and garlic vs. powdered: Fresh is ideal here, but you can substitute with 1 tsp each of garlic powder and ground ginger in a pinch.

What I Serve With These

Honestly, once these ribs hit the table, I keep the rest simple:

• Steamed or sticky jasmine rice (or cauliflower rice if you’re keeping it low carb)
• Crisp cucumber salad or lightly pickled veggies
• Bok choy or sautéed broccoli with garlic
• Scallion pancakes, dumplings, or potstickers if I’m feeling extra

Sometimes I slice the leftover ribs and add them to rice bowls with chili oil and a jammy egg. It’s next-day magic.

Storing Leftovers (If You’re Lucky Enough to Have Any)

• Refrigerate: Wrap ribs in foil or place in an airtight container. They’ll keep for up to 4 days.
• Reheat:
  • Oven: Best method. Wrap in foil with a splash of water or extra glaze. Bake at 300°F for 15–20 minutes.
  • Air fryer: 375°F for 5–8 minutes for crispy edges.
  • Microwave: Cover with a damp paper towel and heat in short bursts to avoid drying them out.

Your Rib Questions, Answered

Can I use baby back ribs instead?
Yes! They’re smaller and leaner, so reduce the cook time to 2.5–3 hours.

How do I know when ribs are done?
When you lift the rack with tongs and it bends easily without falling apart—that’s perfect. The meat should have a nice give but not fall into shreds.

Can I make these ahead of time?
Totally. You can prep, marinate, and even fully bake them a day ahead. Just glaze and roast before serving.

Can I freeze leftovers?
Yes! Freeze in airtight containers or foil packs. Thaw overnight and reheat in the oven or air fryer.

These sticky Asian ribs have become one of my most-loved recipes—for guests, family dinners, or even solo comfort meals when I want something indulgent but easy. That glaze is sweet and garlicky with just enough kick to keep things exciting. Once you try these, I promise they’ll land on your go-to list too.

Let me know how they turned out—and if you try them with another protein, I’d love to hear about it.

Try other Asian recipes:

• Asian Noodle Salad
• Asian Chicken Lettuce Wraps
• Asian Fried Chicken with Hot Honey Sauce