Sweet & Tangy Sticky Asian Pork Ribs Recipe for Dinner Bliss

Crafting delectable sticky Asian pork ribs demands creativity and passion for bold flavors.

Succulent meat marinades transform ordinary ingredients into extraordinary culinary experiences.

Tender pork becomes a canvas for sweet and tangy glazes that dance across your palate.

Authentic regional techniques blend seamlessly with modern cooking approaches.

Marinades infused with soy, honey, and aromatic spices promise an unforgettable dining adventure.

Each bite promises a perfect balance between caramelized exterior and juicy interior.

You’ll want to savor every single morsel of these mouthwatering ribs.

Why Sticky Asian Pork Ribs Will Be Your Go-To

• Minimal ingredients and straightforward steps make this recipe perfect for home cooks of all skill levels, allowing anyone to create restaurant-quality Asian-style ribs with ease.
• The combination of brown sugar, soy sauce, ginger, and red pepper flakes creates a mouthwatering sweet, tangy, and slightly spicy sauce that infuses the pork with incredible depth of flavor.
• These sticky Asian pork ribs are ideal for family dinners, game day gatherings, or casual weekend meals, appealing to both adults and kids with their irresistible taste and tender texture.
• The option to marinate overnight makes this recipe perfect for busy cooks, allowing you to prep in advance and have a delicious meal ready with minimal last-minute effort.

Sticky Asian Pork Ribs: Ingredients for Saucy Perfection

• Pork Ribs: A classic cut that provides rich, meaty flavor and tender texture when slow-cooked.

• Brown Sugar, Soy Sauce, Rice Vinegar: These ingredients create a perfect balance of sweet, salty, and tangy flavors that coat the ribs.
• Ginger, Garlic: Aromatic seasonings that add depth and traditional Asian-inspired flavor to the dish.
• Red Pepper Flakes: Provides a subtle heat and spicy kick to the marinade.

• Aluminum Foil: Helps to create a sealed environment for even cooking and easy cleanup.
• Paper Towels: Used for drying the ribs and ensuring a good surface for the marinade to adhere.
• Cold Water: Used for initial rinsing of the pork ribs before preparation.

Quick Steps for Sticky Asian Pork Ribs Night

Step 1: Warm Up The Oven

Fire up your oven to 300F (150C).

Make sure the rack is positioned in the middle for even cooking.

Step 2: Prepare The Meat

Wash the pork ribs under cool running water and thoroughly dry them with paper towels.

Carefully trim away any tough silver skin to ensure tender meat.

Step 3: Create Flavor-Packed Marinade

• Brown sugar
• Soy sauce
• Rice vinegar
• Fresh ginger
• Minced garlic
• Red pepper flakes

Blend these ingredients until they form a smooth, glossy sauce.

Step 4: Marinate For Maximum Flavor

Pour half the marinade over the ribs, ensuring complete coverage.

Let the ribs soak up the flavors for at least one hour, or ideally overnight in the refrigerator.

Step 5: Slow Roast To Tenderness

Line a baking sheet with aluminum foil.

Arrange the marinated ribs on the sheet and cover with another layer of foil.

Slide into the preheated oven and bake for approximately two hours until the meat becomes incredibly tender and starts pulling away from the bones.

Step 6: Caramelize And Finish

Remove the foil and generously brush the remaining marinade over the ribs.

Switch the oven to broil and cook on high for about five minutes.

Watch closely as the sauce caramelizes, creating a sticky, glossy exterior with deep, rich color.

Step 7: Rest And Serve

Allow the ribs to rest for a few minutes after removing from the oven.

This helps the juices redistribute, ensuring maximum flavor and tenderness.

Slice and serve hot, with extra sauce on the side if desired.

Pork Rib Cooking Tips for Finger-Licking Flavor

• Choose meaty, high-quality pork ribs with good marbling for maximum tenderness and flavor infusion.
• Let ribs soak in sauce overnight to develop deeper, more complex taste profiles that will make your dish truly unforgettable.
• Bake ribs at low temperature to break down tough connective tissues, ensuring melt-in-your-mouth texture and incredible softness.
• Watch carefully during broiling to achieve perfect sticky glaze without burning the delicate meat surface.
• Swap traditional soy sauce with tamari or coconut aminos to make this recipe suitable for gluten-sensitive diners.

Save and Reheat Asian Pork Ribs the Easy Way

• Store leftover ribs in an airtight container for 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Freeze up to 3 months for best quality and taste.
• Preheat to 325F, place ribs in a baking dish, cover with foil, and warm for 15-20 minutes until heated through. Add a splash of water to prevent drying.
• Place ribs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Avoid overheating to maintain moisture.

What Goes Great With Sticky Pork Ribs

Boost Flavor Harmony: Pair these sticky Asian pork ribs with crisp, refreshing beverages and complementary sides that elevate the dish’s rich, sweet-spicy profile.

• Sip Cool Sake: Select a chilled, light sake to balance the ribs' intense flavor and cut through the sticky sweetness, creating a smooth Japanese-inspired dining experience.
• Serve Crunchy Slaw: Prepare a tangy Asian-style coleslaw with rice vinegar, sesame oil, and green onions to provide a zesty, fresh contrast against the tender, caramelized meat.
• Embrace Jasmine Rice: Cook fluffy jasmine rice to catch the delicious marinade and sauce, offering a neutral base that soaks up the ribs' incredible flavor without competing.
• Match Craft Beer: Choose a hoppy pale ale or wheat beer with citrus notes to complement the ginger and garlic undertones, cleansing the palate between each savory bite.

Tasty Twists for Your Next Pork Rib Batch

• Gluten-Free Option: Replace traditional soy sauce with tamari or coconut aminos to create a gluten-free version of the ribs while maintaining the rich Asian flavor profile.
• Low-Carb Adaptation: Swap brown sugar with a sugar-free alternative like erythritol or monk fruit sweetener, reducing carbohydrate content without compromising the sticky glaze.
• Spicy Lovers' Version: Increase red pepper flakes or add sriracha sauce to the marinade for an extra kick of heat, perfect for those who enjoy bold, spicy flavors.
• Smoky Alternative: Incorporate smoked paprika or liquid smoke into the marinade to create a deeper, more complex flavor reminiscent of barbecue-style cooking.

FAQs

• Why marinate the ribs overnight?

Marinating overnight allows the flavors to deeply penetrate the meat, resulting in more tender and flavorful ribs with a richer taste profile.

• Can I use a different type of vinegar?

Rice vinegar provides a mild, slightly sweet tang, but you can substitute with apple cider vinegar for a similar acidic balance in the marinade.

• How do I know the ribs are fully cooked?

The ribs are done when the meat easily pulls away from the bone and feels tender when pierced with a fork, typically after about two hours of slow baking.

• Is it necessary to remove the silver skin?

Yes, removing the silver skin helps the marinade penetrate better and ensures the ribs become more tender and easier to eat during cooking.

Sticky Asian Pork Ribs Recipe

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4.7 from 20 reviews

• Total Time: 3 hours 5 minutes
• Yield: 4 1x

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Description

Succulent sticky asian pork ribs deliver a flavor explosion straight from classic Chinese street cuisine. Saucy caramelized meat melts with sweet-tangy glaze, promising a memorable meal that brings restaurant-quality dining directly to your kitchen.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 23 pounds (10.4 kilograms) baby back pork ribs

Sauce and Seasoning Ingredients:

• 1/2 cup (120 milliliters) low-sodium soy sauce
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (60 milliliters) rice vinegar
• 2 tablespoons (30 grams) fresh ginger, grated
• 4 garlic cloves, minced

Optional Spice:

• 1 teaspoon red pepper flakes

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Instructions

1. Prepare the oven at 300F (150C) to ensure optimal cooking environment for the pork ribs.
2. Thoroughly cleanse the pork ribs under cold running water, then meticulously dry with paper towels; carefully trim away any visible silver membrane for improved texture.
3. Create a vibrant marinade by whisking together brown sugar, soy sauce, rice vinegar, minced ginger, crushed garlic, and fiery red pepper flakes until achieving a harmonious, glossy blend.
4. Immerse the ribs in half of the prepared sauce, allowing them to absorb flavors for a minimum of 60 minutes or ideally overnight in the refrigerator for maximum taste penetration.
5. Arrange aluminum foil on a baking sheet, strategically placing the marinated ribs; completely encase with additional foil to lock in moisture and tenderness.
6. Slow-roast in the preheated oven for approximately 120 minutes, ensuring the meat becomes incredibly tender and easily pulls away from the bone.
7. Uncover the ribs and generously coat with the remaining sauce, creating a glossy, caramelized exterior.
8. Switch oven to broil setting and cook for 4-5 minutes, watching carefully to achieve a rich, sticky glaze without burning.

Notes

• Swap dried spices with fresh ginger and garlic for a more vibrant, intense flavor profile that elevates the entire dish.
• Consider using a low-sodium soy sauce to control salt intake while maintaining the rich umami taste of the marinade.
• Experiment with gluten-free tamari as a substitute for traditional soy sauce to make the recipe suitable for those with gluten sensitivities.
• Add a splash of honey or maple syrup to enhance caramelization and create a deeper, more complex sweetness during the final broiling stage.

• Prep Time: 1 hour (or overnight)
• Cook Time: 2 hours 5 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 410
• Sugar: 12 g
• Sodium: 450 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 25 g
• Cholesterol: 90 mg