Sticky Asian Ribs – Oven Recipe

This Sticky Asian Ribs recipe has a sweet, salty and savory taste from both a dry rub and a saucy glaze. Ribs that are so tender they melt in your mouth, thanks to baking low and slow in the oven.

If you haven’t made Sticky Asian Ribs yet, be prepared for a game changer.

As much as we love our classic Fall Off The Bone BBQ Ribs, sometimes we tend to overdue it by making too many BBQ sauce recipes. Especially in the summer months!

These ribs are great as a main course for dinner, yet they can also be served as an appetizer, and is popular at gatherings. 

Our Asian Ribs recipe is made entirely in the oven, yet can also be easily made on the grill.

The prep work can even be done ahead of time, making it a perfect recipe for outdoor gatherings and BBQs.

This ribs recipe is first slow cooked in a salty and slightly spicy dry rub. Then the ribs are then finished off with a layer of sweet sauce cooked at a higher temperature or broiled.

The thick glaze will caramelize resulting in a sticky sauce, of which you’ll want to have extras.

Asian style ribs please even the pickiest of eaters, and will become a regular in your rotation.

Ingredients and Notes

For The Ribs

The Dry Rub

For The Glaze

How to Make Asian Ribs

As always, the full recipe is on the printable recipe card at the end of this post.

1. Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil for easy cleanup.
   
   
2. Place the rack of ribs on a clean work surface, bone-side up. Using a sharp knife, loosen the membrane on the back of the ribs and then grip it with a paper towel and pull it off. This step is essential for tender, flavorful ribs.
   
   
3. In a small bowl, combine the brown sugar, onion powder, garlic powder, Chinese five spice, salt, and black pepper to make the dry rub.
   
   Generously season both sides of the ribs with the dry rub, patting it onto the meat to adhere.
   
   
   
4. Place the seasoned ribs on the prepared baking sheet, meat-side up. Cover the ribs tightly with aluminum foil and bake in the preheated oven for 2 hours, or until the meat is tender and almost falling off the bone.
   
   
5. While the ribs are baking, prepare the glaze. In a small saucepan, heat the roasted sesame oil over medium heat. Add the minced garlic and grated ginger, and cook for 1-2 minutes, until fragrant.
   
   Add the brown sugar, soy sauce, and rice vinegar, stirring until the sugar has dissolved. Simmer the glaze for 5-7 minutes, until slightly thickened.
   
   
6. After 2 hours of baking, remove the foil from the ribs and brush them with the prepared glaze.
   
   
   
   Increase the oven temperature to 425°F (220°C) and bake at the high heat, uncovered, for an additional 15-20 minutes, or until the glaze is sticky and caramelized.
   
   
7. Once the asian sticky ribs are done, transfer them to a cutting board and let them rest for a few minutes. Then, slice the ribs between the bones and serve hot.
    
   

Can I make these ribs on the grill?

Yes! Simply preheat your grill to medium-low heat and cook the ribs over indirect heat for 2-3 hours, basting with the glaze every 30 minutes.

Can I make the ribs ahead of time?

Yes, you can prepare this sticky ribs recipe up to 24 hours in advance. Simply season the ribs with the dry rub, cover, and refrigerate until ready to bake.

How to Serve Asian Ribs

When serving, garnish with sliced green onions and/or sesame seeds. It has some color and overall freshness to the dish. As well, you’ll want more of the Asian sauce for dipping – it’s that good!

I like to serve these asian-style ribs with any kind of rice, Cauliflower Fried Rice, or even mashed potatoes.

Asian pork ribs are also great with a green salad, Asian slaw or any vegetable such as Air Fryer Asparagus or stir-fried vegetables.

Storage

Refrigerator: Store leftover ribs in an airtight container in the refrigerator for up to 3 days.

Freezer: To freeze, allow the ribs to cool completely, then wrap them tightly in foil and place them in a freezer-safe bag. They will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven at 350°F (175°C) until heated through.

What to Do with Leftovers

Leftover ribs are even better the next day, and you can even eat them cold. Yet when taken off the bone, rib meat can be used in sandwiches, salads or tacos.