Sweet Asian Sticky Ribs Recipe
These sweet Asian sticky ribs bake low and slow for 3 hours, then get a glossy soy-hoisin glaze caramelized under high heat.
Servings: 2
Ingredients
- 1 slab pork ribs about 2 lb.
For the Dry Rub
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tbsp sugar
For the Glaze
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 cloves garlic minced
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 3 tbsp brown sugar
Optional Garnish
- Sesame seeds
- Scallions
Instructions
- Combine the salt, pepper, garlic powder, paprika, and sugar and mix thoroughly.
- Take the slab of ribs and rub the seasoning mix in on both sides, making sure every surface is covered.
- Wrap the ribs tightly in foil like a package, place on a baking sheet, and bake at 250°F for 3 hours.
- While the ribs cook, combine the dark soy sauce, light soy sauce, garlic, oyster sauce, hoisin sauce, and brown sugar, and mix thoroughly.
- Remove the ribs from the oven and open the foil. Brush the glaze on both sides, then return to the oven at 400°F for about 8 minutes, or until the glaze is caramelized.
- Slice the ribs and place on a plate. Optionally garnish with sesame seeds and scallions. But it's your food, you eat it how you like.
Video
Notes
- Remove the membrane from the back of the ribs before rubbing — it blocks the seasoning and makes the ribs tough.
- Let the dry rub sit at least 30 minutes, or overnight in the fridge, before baking.
- Save the glaze for the last stretch of the bake. Brushed on too early, the sugars burn.
- A quick broil at the very end gives you that glossy finish — watch it closely, it goes from caramelized to burnt in seconds.
- Rest the ribs about 5 minutes before slicing.