Asian Sticky Ribs

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Asian Sticky Ribs Recipe by Mr. Make It Happen


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Alright, I realize a lot of folks are drifting away from Pork and Beef but let’s be real here… I can’t imagine a scenario where I don’t get to enjoy a juicy, tender, and delicious pork rib – AT LEAST on occasion lol. I’ve been perfecting my Rib Recipes since the very early days of my cooking career, and this recipe right here is easily in top contention for best ever. Give it a try and thank me later.

First things first, we are doing these “Party Style” – which basically, means separating each individual bone. This is ideal for parties and get-togethers or if you want to serve ribs as an appetizer (THAT is my type of carrying on right there lol)

Remove the membrane from the ribs and use a nice sharp knife like this one, to separate each bone individually.

Mr. Make It Happen

Japanese Steel Chef Knife

Next, assemble your rib rub in a mixing bowl and mix to combine. Coat the ribs with olive oil and your seasoning blend – DON’T BE SHY.

Layer the ribs on an aluminum foil-lined baking sheet with a wire rack. The wire rack allows air to circulate around the ribs and promotes more even cooking.

Pop those in the oven at 275 for a good 2.5 hours – flipping about half-way through.

Next, add them to a foil pan or casserole dish and add your sauce. (Reserve some sauce for final plating). Cover with foil and pop back into the oven for 90 minutes or until the ribs are fork-tender. Then transfer them back to the wire rack and sauce them up. One final trip to the oven for 20-30 minutes and BOOM… the most amazing ribs ever.

Garnish with sesame seeds and diced chives. Save some sauce for dipping and enjoy.


Asian Sticky Ribs

By: Mr. Make It Happen
Servings: 4
Prep: 20 minutes
Cook: 3 hours
Covered In Foil: 2 hours 30 minutes
Total: 5 hours 20 minutes
Alright, I realize a lot of folks are drifting away from Pork and Beef but let’s be real here… I can’t imagine a scenario where I don’t get to enjoy a juicy, tender, and delicious pork rib – AT LEAST on occasion lol. I’ve been perfecting my Rib Recipes since the very early days of my cooking career, and this recipe right here is easily in top contention for best ever. Give it a try and thank me later.

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Wire Rack
  • 1 Deep Dish Aluminum Foil any dish, tray, rack,etc. to hold the ribs

Ingredients 

Protein

  • 1 rack baby back ribs
  • Oil

Seasonings

  • 1 tbsp AP seasoning
  • 1 tbsp HOT AP Seasoning
  • 1 tbsp Smoked Paprika
  • 1-2 tsps Ginger
  • 1 tbsp chicken bouillon powder

Sauce Ingredients:

    Sauces/Wet Ingredients

    • 1/4 cup hoisin
    • 1 tbsp oyster sauce
    • 2 tbsps gochujang
    • 1/4 cup low sodium soy
    • 1/2 tsp sesame oil

    Sauce Seasonings

    • 1/2 cup brown sugar
    • 1 tbsp ginger paste
    • Sesame seed and chive garnish
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    Instructions 

    • First things first, we are doing these “Party Style” – which basically means separating each individual bone.
    • Remove the membrane from the ribs and use a nice sharp knife like this one, to separate each bone individually.
    • Next, assemble your rib rub in a mixing bowl and mix to combine.
    • Coat the ribs with olive oil and your seasoning blend – DON’T BE SHY.
    • Layer the ribs on an aluminum foil lined baking sheet with a wire rack. The wire rack allows air to circulate around the ribs and promotes more even cooking.
    • Pop those in the oven at 275 for a good 2.5 hours – flipping about half way through.
    • Next, add them to a foil pan or casserole dish and add your sauce. (Reserve some sauce for final plating). Cover with foil and pop back into the oven for 90 minutes or until the ribs are fork tender.
    • Then transfer them back to the wire rack and sauce them up.
    • One final trip to the oven for 20-30 minutes and BOOM… the most amazing ribs ever.
    • chives.
    • Save some sauce for dipping and enjoy.

    Notes

    Preheat oven to 275 degrees
    Cook 2.5 – 3 hours in the oven UNCOVERED, then
    1 hour and 30 min in the oven WRAPPED IN FOIL (COVERED)
    *optional*
    Finish with the BBQ sauce for 30 minutes.

    Additional Info

    Course: BBQ & Grilling, Beef Recipes, Favorites
    Cuisine: Asian, Cantonese

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    About Matt Price

    I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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