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Quick Summary
In This Recipe
These Asian sticky ribs are the kind of dish that makes people forget everything else on the table. We're talking fall-off-the-bone tender baby backs coated in a thick, glossy gochujang-hoisin glaze that's sweet, spicy, and...
Category: BBQ & Grilling, Beef Recipes, Favorites | By: Matt Price, Mr. Make It Happen
These Asian sticky ribs are the kind of dish that makes people forget everything else on the table. We're talking fall-off-the-bone tender baby backs coated in a thick, glossy gochujang-hoisin glaze that's sweet, spicy, and savory all at once. Every bite has that perfect lacquer of sticky sauce that caramelizes under the broiler and makes you lick your fingers clean.
I've been making variations of sticky ribs at Fraîche for years, and this version is the one that always hits hardest. The secret is building flavor in layers — a dry rub that seasons the meat, a low-and-slow bake that gets them tender, and a reduced glaze that coats everything in that sticky, sweet heat. The whole process takes about two hours, and most of that is hands-off oven time. Restaurant-quality ribs, your kitchen, no excuses.
Whether you're hosting game day, throwing a summer cookout, or just craving something bold on a weeknight, these ribs deliver. The gochujang brings a slow-building Korean heat while the hoisin rounds everything out with that deep umami sweetness. It's the kind of flavor combination that makes people ask "what's in this?" and then immediately want the recipe. Let's make it happen.
Ingredients for Asian Sticky Ribs
Baby Back vs St. Louis Cut
Baby back ribs are my go-to for this recipe. They're leaner, more tender, and cook faster than St. Louis cut. St. Louis ribs have more fat and connective tissue, which is great for smoking low and slow all day — but for a 2-hour oven cook with a sticky glaze, baby backs give you the best texture. They soak up the sauce beautifully and pull clean off the bone. Ask your butcher to remove the membrane for you if you don't want to do it yourself — though it's easy once you get the hang of it. Look for racks with good meat coverage and even thickness across the entire rack.
The Glaze: Gochujang + Hoisin + Soy
This sauce is what makes these ribs addictive. Gochujang (Korean red chili paste) brings a fermented heat that builds slowly. Hoisin sauce adds that deep, sweet, umami backbone. Soy sauce ties it all together with salt and depth. I balance the heat and sweetness with honey — it caramelizes better than brown sugar and gives a cleaner, shinier glaze.
Supporting Flavors
Chinese five-spice powder goes into the dry rub — it adds warmth from star anise, cinnamon, and clove that pairs perfectly with the Asian glaze. Fresh garlic and ginger are non-negotiable. Sesame oil gets drizzled at the very end for that toasty, nutty finish. Green onions and sesame seeds for garnish complete the look and add freshness.
How to Make Asian Sticky Ribs Step by Step
Step 1: Apply the Dry Rub
Remove the membrane from the back of the ribs — grab a corner with a paper towel and peel it off in one sheet. Mix together five-spice powder, garlic powder, onion powder, salt, pepper, and a touch of brown sugar. Rub this all over both sides of the ribs, pressing it into the meat. If you have time, let them sit in the fridge for at least an hour (overnight is even better). This dry brine seasons the meat all the way through, not just the surface.
Step 2: Low-and-Slow Bake
Wrap the ribs tightly in foil and place on a sheet pan bone-side down. Bake at 325°F for about 2 hours. The low temp and the foil create a steam environment that breaks down the connective tissue and makes the meat incredibly tender. You'll know they're done when the meat has pulled back from the bone tips by about half an inch and the rack bends easily when you pick it up with tongs. Don't rush this step — the low temperature is what breaks down the collagen and turns tough connective tissue into that melt-in-your-mouth texture. Opening the foil to check too often lets steam escape, so trust the process and let the oven do its work.
Step 3: Make the Sticky Glaze
While the ribs are in the oven, combine gochujang, hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and rice vinegar in a saucepan. Bring to a simmer over medium heat and let it reduce for about 10 minutes, stirring occasionally. The glaze should coat the back of a spoon and look thick and glossy. This reduction step is what makes the sauce sticky — you're concentrating all those sugars and flavors into a lacquer. A splash of rice vinegar at the end balances the sweetness and keeps the whole thing from being one-note. Taste as you go — you might want a little more honey for sweetness or a touch more gochujang if you like it spicy.
Step 4: Glaze and Broil
Unwrap the ribs and place them meat-side up on a foil-lined sheet pan. Brush a thick layer of glaze over the top. Switch the oven to broil and place the ribs under the broiler for 3-5 minutes, watching closely. The glaze will bubble and caramelize — that's what you want. Pull them out, brush on another layer of glaze, and hit the broiler one more time. Two coats of glaze gives you that signature sticky, lacquered finish. Garnish with sliced green onions, sesame seeds, and a drizzle of sesame oil.
Variations
Grilled version: After the low-and-slow oven cook, move the ribs to a hot grill instead of the broiler. Brush with glaze and grill for 2-3 minutes per side. The open flame adds a smoky char that takes these to another level — perfect for summer cookouts.
Instant Pot version: Place seasoned ribs on a trivet with a cup of broth, cook on high pressure for 25 minutes, natural release 10 minutes. Then glaze and broil as described. Cuts the cook time roughly in half. The texture is slightly different than oven-baked — a bit more steamed than roasted — but once you hit it with that glaze under the broiler, nobody will know the difference.
Slow cooker version: Set rubbed ribs in the slow cooker with a splash of broth on low for 6-8 hours. Transfer to a sheet pan, glaze, and broil. The texture is slightly softer but the flavor is unreal from all that low-and-slow time.
What to Serve with Asian Sticky Ribs
Keep the sides simple and let the ribs be the star. Steamed jasmine rice is the obvious pairing — it catches all that extra glaze and sauce. A quick cucumber salad with rice vinegar, sesame oil, and a pinch of red pepper flakes cuts through the richness perfectly. Asian-style slaw with shredded cabbage, carrots, cilantro, and a lime dressing adds crunch and freshness. For a heartier meal, add some edamame or char some broccolini on a hot pan with garlic and soy sauce. If you're going all out for a party, set up a rib station with extra glaze on the side for dipping — people will camp out at that table all night.
If you love ribs, make sure you also try my braised short ribs — they're one of the most popular recipes on the site and a completely different style that's just as satisfying. Check out my shop for the seasonings I use on these ribs.
Frequently Asked Questions
What are sticky Asian ribs?
Sticky Asian ribs are pork ribs (usually baby back) coated in a reduced sweet-savory Asian-inspired sauce, then baked or broiled until the glaze becomes thick, glossy, and caramelized. The "sticky" comes from the sugar content in the glaze — as it reduces and heats, it turns into a lacquer that clings to the meat.
What makes the sauce sticky?
The combination of honey (or brown sugar) with hoisin sauce and soy sauce creates natural stickiness. When you reduce this mixture on the stovetop over low-medium heat, the sugars concentrate and thicken into a syrupy consistency. Broiling the ribs after glazing caramelizes those sugars further, creating that signature lacquered finish. The broiling step is critical — it activates the Maillard reaction on the sugars, which gives you that deep amber color and complex caramelized flavor that you can't get any other way.
Can I use country-style ribs?
Yes, but adjust your cook time. Country-style ribs are thicker and meatier than baby backs, so they'll need about 2.5-3 hours in the oven at 325°F instead of 2. Check for tenderness before glazing — they should be fork-tender. The glaze and broil step stays the same regardless of which cut you use.
How do you thicken the glaze?
Simmer the glaze on the stovetop over medium-low heat for 8-10 minutes until it reduces by about a third. Stir frequently so the sugars don't burn on the bottom. You'll know it's ready when it coats the back of a spoon and drips slowly. If it's still too thin, keep simmering. If it gets too thick, add a splash of water or rice vinegar to thin it back out.
Looking for more? Check out my Ribs in the Oven Recipe.
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Asian Sticky Ribs
Equipment
Ingredients
Protein
- 1 rack baby back ribs
- Oil
Seasonings
- 1 tablespoon AP seasoning
- 1 tablespoon HOT AP Seasoning
- 1 tablespoon Smoked Paprika
- 1-2 tsps Ginger
- 1 tablespoon chicken bouillon powder
Sauce Ingredients:
Sauces/Wet Ingredients
- ¼ cup hoisin
- 1 tablespoon oyster sauce
- 2 tbsps gochujang
- ¼ cup low sodium soy
- ½ teaspoon sesame oil
Sauce Seasonings
- ½ cup brown sugar
- 1 tablespoon ginger paste
- Sesame seed and chive garnish
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
1 hour and 30 min in the oven WRAPPED IN FOIL (COVERED)
*optional*
Finish with the BBQ sauce for 30 minutes.
Hey Matt I,m Eugene from Mississippi I ran across your page …. I tried the oven Asian Bbq oven ribs. It was pretty good Thanks for the recipe. I will be trying a few more of your recipe . I always look for something different to do in the kitchen .
Hey Eugene, thanks for giving it a try!! I appreciate it!
I will try your receipt because it looks delicious, and I also am passionate about cooking. I believe when your too old to learn new things, then you're ready for the bone yard.
I believe you’re an amazing person when it comes to cooking!