These irresistible mucus ribs are one of the best things we have done lately. The ribs are incredibly tender in the most delicious homemade hoisin glaze. You will love them!
These Asian sticky ribs are greatAnd every time we make them, we immediately want to make them again. The ribs are slowly baked in the oven with ginger, garlic and coriander, becoming incredibly tender and infused with flavor.
Then we applied a sticky glaze to the homemade hoisin sauce. These are very good.
Key Ingredients
- Pork ribs: I used the baby back ribs in the photos and videos, but you can use baby back, spare ribs or St. Louis style ribs in the recipe below.
- hoisin sauce: I highly recommend using our simple hoisin sauce, which I include in the recipe below. It is easy to make and lasts for a month in the refrigerator. I usually do double batches and use it to make these chicken lettuce packaging.
- Garlic, Ginger and Coriander: For this recipe, we slowly bake the ribs in the oven and love to sneak into some aromatics that slowly inject the flavor of the ribs.
- Toppings: These are optional, but I love them. I added chopped peanuts to the ribs, sliced onions, and sliced the red peppers.
How to make Asian sticky ribs
I like baking ribs low and slow. We have had over 700 happy reviews and already have this baked rib recipe. These sticky ribs have similar baking methods to ensure The tender bones almost fellWoolen cloth
For this recipe, I put the ribs on fresh ginger, garlic and corianderand then carefully wrap the parchment around them to create a comfortable small package. Then I wrapped it in foil again to make sure it was sealed well.
As the ribs bake perfectly, they change, become incredibly tender and infused with ginger, garlic and cilantro. They bake for 2 to 3 hours.
After the ribs are baked and rested, I untied them and generously coated them in our homemade Hoisin sauce. Then they return to a hot oven, the sauce bubbles, reducing and turning into a delicious sticky glaze.
We made this recipe with chef Richard Hattaway and it was absolutely exploding! Honestly, we may have been addicted to some extra taste tests along the way (haha). These ribs are delicious.
What to serve with sticky ribs
I love these sticky ribs and eat them with rice, coconut rice or noodles for dinner. They were great next to the fried rice. I also like to add something fresh and crispy. Try our cilantro lime salad, garlic mung beans or this cucumber and avocado salad.
You can also serve them with spring rolls, egg rolls, homemade crab Yangon or this spicy ginger caterpillar.
Hoisin sticky ribs
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These Asian sticky ribs are incredibly soft and coated in the most delicious homemade hoisin glaze. They are very easy to make and their incredible flavor will be within your reach. We love them! The seasoning in the recipe below is the perfect amount of a rib skeleton, but I highly recommend doubling it and storing other dishes you don’t use in the refrigerator (lasting for 1 month).
Each rib has 4, 3 to 4 ribs
Watch us make recipes
You will need
1 rack baby rear rib (back rib at waist), 2 to 2½ lbs
1 cup homemade hoisin sauce, recipe below
8 cloves and garlic, peeled and sliced
Two 1-inch thumb-sized pieces of fresh ginger, sliced in thin lengthwise
Half fresh coriander
Salt and pepper
2 tablespoons chopped peanuts, optional
1 Fresno peppers, sliced thinly, optional
1 green onion, chopped, optional
Homemade hoisin sauce
1 tablespoon toasted sesame oil
2 cloves and garlic, chopped or grated
A 1-inch thumb-sized fresh ginger, finely minced or grated
2 green onions, white and light green parts, chopped
5 tablespoons (65g) shallow tortillas or shallow soy sauce, and more flavors
5 tablespoons (65g) pure maple syrup
2 tablespoons (30g) mosquito
1 tablespoon (20g) peanut butter, try homemade peanut butter
1½ teaspoon gochujang, see notes
1 teaspoon rice wine vinegar
1/4 teaspoon Chinese five-spice
1/4 teaspoon corn starch
direction
- Grilled ribs
1Preheat the oven until 275°F (135°C), placed on a large framed baking tray on the counter.
2Trim excess fat from the ribs and remove any film from the back of the shelf. (Some ribs may have removed the membrane and I show how to remove it in this rib recipe).
3Dry the ribs and season with salt and pepper.
4Take a piece of parchment large enough to wrap around the ribs (you may need to overlap two pieces). Sprinkle half of the garlic, ginger and coriander on parchment paper. Place the ribs on top, the flesh-colored side facing down. Place the remaining garlic, ginger and coriander on the bones of the ribs.
5Wrap the parchment tightly around the ribs and fold the edges to seal. Then, wrap the entire package in foil. Remember which side is the meatiest part of the ribs.
6Place the wrapped ribs face down on the prepared baking sheet.
7Bake ribs in the preheated oven for 2½ to 3 hours. Carefully remove the ribs and pierce them with a knife to check the tenderness.
8When the ribs are baked, you can make hoisin sauce using the recipe instructions below.
9Allow the ribs to cool while wrapping. Let them rest at room temperature or refrigerate the package on a baking sheet for up to 3 days.
- Made hoisin sauce
1Heat sesame oil in a small pot over medium heat. Stir in garlic, ginger and scallion. Cook for 3 to 5 minutes, stirring occasionally, until tender and translucent. Set the pan aside to cool.
2Stir in soy sauce, maple syrup, molasses, peanut butter, gochujang, rice wine vinegar and five Chinese spices. Return the pan to medium heat and slowly cook while stirring. Taste the sauce when necessary and adjust with 1/2 tablespoon to 1 tablespoon soy sauce.
3Make corn starch slurry by mixing 1/2 teaspoon corn starch with 2 teaspoon water. Stir the slurry into the sauce. When it fades, the sauce thickens. Once thickened, remove it from the heat and cool it.
- Add glaze
1Heat the oven 425°F (218°C).
2Gently remove the ribs and scrape off the coriander, garlic and ginger (can be discarded).
3Cut the rack into individual ribs or two to three bone parts. Place them in a 13-inch by 9-inch baking dish.
4Pour most of the Hoisin sauce onto the ribs to make sure the coverage is good (divided by the sauce later). Flip the ribs so that the meat side faces down, then move it into the sauce, or even coat the coat.
5Bake uncovered ribs for 3 to 5 minutes, or until the sauce bubbles.
6Remove the baking tray from the oven and flip the ribs so that the meat faces up. Pour the baking tray on and collect as much sauce as possible, pouring it over the ribs. This time, the sauce will be thicker. At this point, I like to add a little sauce to the top.
7Serve with chopped peanuts, sliced pepper and green onion.
Adam and Joanne’s Tips
- in advance: You can make these Asian ribs 3 days in advance. Once baked, wrap them up and store them in the refrigerator. Then, when ready to eat, remove the ribs and add the Hoisin sauce. Finally, bake the ribs in a hot oven until heated and sticky.
- rib cage: I use baby back ribs, but spare ribs, country style or St. Louis style ribs work. Spare ribs may take more time to get tender in the oven. I remove the membranes from the ribs, which makes them even tenderer (some stores do this for you). See this roasted rib recipe for tips on how to do it.
- Double or triple formula: Wrap each rack individually and place it on a framed baking tray. You may need multiple baking trays for multiple ribs.
- gochujang and alternatives: Tod-raising sauce is mixed with fermented beans. We include Gochujang (spicy condiments for spicy rice and fermented soy). Replace with miso sauce, if you want to add some spices, add one or two hot sauces or chili sauces like Sambal Oekek.
- hoisin sauce: I like homemade ones, but if you plan to buy a store using the store, try the sauce before adding it to the ribs to make sure it isn’t too salty. For additional notes and alternatives, see the article about our homemade sauce.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the shelf (3 to 4 ribs)
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Calories
643
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Total fat
37.9g
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Saturated fat
11.8 grams
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cholesterol
142.8mg
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sodium
1066.8mg
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carbohydrate
32.7g
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Dietary fiber
1.1 g
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Total sugar
25.2g
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protein
45.3g
