Sticky Asian Ribs
These oven-baked Sticky Asian Ribs are cooked until perfectly tender, then coated in a glossy soy-hoisin glaze packed with garlic, ginger, and warm five-spice flavors. They are sweet, savory, sticky, and perfect for an easy weeknight dinner or weekend cookout!!!
About these Sticky Asian Ribs
If you love tender ribs but want something different from classic barbecue, these Sticky Asian Ribs are the answer!! They start with a flavorful dry rub, bake until fall-off-the-bone tender, and finish with a rich, glossy glaze made with soy sauce, hoisin, honey, garlic, and fresh ginger. You are going to be OBSESSED!
Why You'll Love
Fall-off-the-bone tender every time
Sweet, savory, and perfectly sticky glaze
Easy oven-baked recipe—no smoker required!
Great for family dinners, parties, or game day
Pairs perfectly with fresh Asian-inspired sides
Better than takeout and easier than you think!
Ingredients You'll Need
For the Ribs
Baby back ribs
Kosher salt
Brown sugar
Garlic powder
Onion powder
Ground ginger
Black pepper
Chinese Five Spice Powder (homemade option as well!)
For the Sticky Asian Glaze
Soy sauce
Brown sugar
Honey
Hoisin sauce
Oyster sauce
Rice wine vinegar
Toasted sesame oil
Fresh garlic
Fresh ginger
Cornstarch
For Garnish
Sesame seeds
Green onions
How to Make
Season the ribs generously with the homemade dry rub, then bake until super tender. While the ribs cook, simmer the homemade glaze until thick and glossy. Brush the ribs with multiple layers of glaze and finish them in a hot oven until caramelized and sticky. Garnish with sesame seeds and green onions before serving.
Tips for Success
Remove the membrane for the most tender ribs.
Use low-sodium soy sauce
Brush the ribs with multiple layers of glaze for the stickiest finish.
Let the glaze simmer until it coats the back of a spoon before brushing it on.
Toast your sesame seeds for the best flavor.
Rest the ribs for 5–10 minutes before slicing to help the glaze set.
Frequently Asked Questions
Can I use St. Louis-style ribs?
Yes! Increase the cooking time by about 30–45 minutes as needed.
Can I make these ahead of time?
Absolutely. Bake the ribs until tender, refrigerate, then glaze and caramelize just before serving.
Can I grill them instead of baking?
Yes. After baking, finish the ribs on a medium grill while brushing with the glaze until caramelized.
Can I make the glaze ahead?
Yes. Store it in the refrigerator for up to 5 days and gently reheat before using.
What to Serve With
Smashed Asian Cucumber Salad (below)
Rice
Vegetable lo mein
Sesame noodles
Roasted broccoli
Grilled bok choy
Asian slaw
Crispy smashed potatoes
More Recipes You'll Love
Sticky Asian Ribs
Tender, fall-off-the-bone baby back ribs coated in a rich, sticky soy-hoisin glaze with garlic, ginger, and homemade five-spice.
Ingredients
- 2 large racks baby back ribs (about 6–7 pounds total)
- 1½ tablespoons kosher salt
- ¼ cup packed brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground ginger
- 1 tablespoon freshly ground black pepper
- 1 tablespoon Chinese five-spice powder
- 1 cup low-sodium soy sauce
- ½ cup packed brown sugar
- ⅓ cup honey
- ¼ cup hoisin sauce
- 1 tablespoon oyster sauce
- ¼ cup rice wine vinegar
- 1 tablespoon toasted sesame oil
- 6 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Toasted sesame seeds
- Thinly sliced green onions
- 1 whole star anise, finely ground
- 2 teaspoons ground cinnamon
- 2 teaspoons ground fennel
- 1 teaspoon ground Sichuan peppercorns, finely ground
- 1 teaspoon ground cloves
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 300°F. Line a large baking sheet or baking dish with foil.
- Prepare the ribs. Remove the membrane from the back of the ribs if needed and pat dry.
- Make the dry rub. In a small bowl, combine the salt, brown sugar, garlic powder, onion powder, ground ginger, black pepper, and homemade five-spice blend. Rub generously over both sides of the ribs.
- Place the ribs on the prepared pan and cover tightly with foil.
- Bake for 2½–3 hours, or until the ribs are tender and the meat has pulled back from the bones.
- Meanwhile, make the glaze. In a medium saucepan, combine the soy sauce, brown sugar, honey, hoisin sauce, oyster sauce (if using), rice wine vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally.
- Whisk together the cornstarch and cold water. Stir into the simmering glaze and cook for 1–2 minutes, or until thickened enough to coat the back of a spoon.
- Increase the oven temperature to 425°F.
- Remove the foil and brush the ribs generously with the glaze.
- Bake uncovered for 10 minutes.
- Brush with another layer of glaze and bake for an additional 5–10 minutes, until the glaze is bubbling and caramelized.
- Brush with one final coat of glaze before serving.
- Garnish with toasted sesame seeds, sliced green onions, cilantro, and crushed red pepper flakes if desired.
Nutrition Facts
Calories
712Fat
35 gSat. Fat
12 gCarbs
60 gFiber
3 gNet carbs
58 gSugar
46 gProtein
42 gSodium
3720 mgCholesterol
131 mg
Smashed Cucumber Salad
A crisp, refreshing smashed cucumber salad tossed in a garlicky sesame dressing with rice vinegar, soy sauce, honey, and chili crisp.
Ingredients
- 6-8 Persian cucumbers
- 1 teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons honey
- 2 cloves garlic, grated
- 2 teaspoons chili crisp
- 2 teaspoons toasted sesame seeds
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, and chili crisp.
- Toss the cucumbers with the dressing.
- Stir in the sesame seeds and green onions.
- Serve immediately or refrigerate for 15–30 minutes before serving.
Nutrition Facts
Calories
79Fat
3 gSat. Fat
0 gCarbs
14 gFiber
1 gNet carbs
13 gSugar
11 gProtein
2 gSodium
837 mgCholesterol
0 mg
