Description
Mouthwatering sticky asian pork ribs delight palates with rich, complex flavors from traditional Chinese cooking techniques. Tender meat glazed in sweet-tangy sauce promises a memorable culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
- 2 racks (about 3 lbs / 1.36 kg) pork baby back ribs (or spare ribs)
- ½ cup hoisin sauce
- ¼ cup soy sauce (low sodium preferred)
- ¼ cup honey (or brown sugar for extra caramelization)
- 3 cloves garlic, minced
- 2 tbsps rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 1 tbsp sriracha (optional, for heat)
- 1 tbsp salt
- 1 tsp ginger, grated
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (for color & mild smokiness)
- ½ tsp Chinese five-spice powder (optional, adds depth)
- ½ tsp red pepper flakes (optional, for spice)
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Membrane Removal: Strip away the thin membrane from the back of the ribs to enhance tenderness and flavor penetration.
- Spice Infusion: Blend salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika. Thoroughly massage the aromatic mixture into every surface of the ribs, ensuring complete coverage.
- Foil Wrapping and Roasting: Securely wrap seasoned ribs in aluminum foil on a baking sheet. Slow-roast in a preheated oven at 300F (150C) for 2.5-3 hours until meat becomes fall-off-the-bone tender.
- Glaze Preparation: Simultaneously craft a dynamic sauce by combining hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes in a saucepan. Simmer over medium heat until slightly thickened, stirring occasionally.
- Glazing and Caramelization: Remove ribs from oven, discard excess liquid, and generously brush with prepared glaze. Transfer to broiler set on high, caramelizing for 5-7 minutes while carefully monitoring to prevent burning.
- Finishing Touches: Rest ribs for 5 minutes to redistribute juices and set glaze. Slice between bones and garnish with toasted sesame seeds, chopped green onions, and fresh cilantro.
- Serving Suggestion: Plate alongside steamed rice, stir-fried vegetables, or an Asian-inspired slaw for a complete culinary experience.
Notes
- Remove Membrane Carefully: Peeling off the tough back membrane ensures ribs become melt-in-your-mouth tender and allows seasonings to penetrate deeply.
- Master Slow Roasting Technique: Low and slow cooking at 300F breaks down connective tissues, creating incredibly soft meat that falls right off the bone without drying out.
- Balance Glaze Flavors Precisely: Adjust sriracha and red pepper flakes to control heat level, ensuring the sweet-spicy-tangy profile matches your personal taste preference.
- Prevent Burning During Caramelization: Watch broiler closely during final 5-7 minutes, rotating ribs frequently to achieve gorgeous golden-brown color without charring the delicate glaze.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg