Name: Chinese Sticky Ribs
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: Chinese
Ingredients: 2 racks baby back pork ribs (about 3 lbs); 1 tablespoon five-spice powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup hoisin sauce; 1/4 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon chili flakes (optional); 2 tablespoons sesame seeds; 2 green onions, thinly sliced

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These Chinese Sticky Ribs are tender, fall-off-the-bone pork ribs glazed in a glossy, sweet, and savory sauce made with hoisin, soy, honey, garlic, and ginger. Finished under the broiler for a caramelized crust and garnished with scallions and sesame seeds, this dish is a show-stopping blend of rich flavor and irresistible texture.

Why You’ll Love This Recipe

These ribs are the ultimate combination of flavor and tenderness. The long, slow oven bake ensures they become melt-in-your-mouth soft, while the thick, sticky sauce adds an indulgent, umami-packed finish. This recipe is ideal for gatherings, weekend meals, or anytime you want to bring bold Asian-inspired flavor to the table. The ingredients are simple, the process is hands-off, and the results are consistently impressive.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ribs:

Baby back pork ribs
Chinese five-spice powder
Salt
Black pepper

For the Sticky Sauce:

Hoisin sauce
Soy sauce
Honey
Rice vinegar
Brown sugar
Sesame oil
Garlic, minced
Fresh ginger, grated
Chili flakes (optional)

For Garnish:

Sesame seeds
Green onions, thinly sliced

Directions

Preheat your oven to 300°F (150°C). Line a large baking sheet with foil.
Pat the ribs dry with paper towels. Rub both sides with salt, pepper, and Chinese five-spice powder.
Wrap each rack of ribs tightly in foil, meat side up, and place on the baking sheet.
Bake for 2.5 hours, or until the ribs are tender and fully cooked.
While the ribs bake, make the sauce. In a small saucepan over medium heat, combine hoisin sauce, soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and optional chili flakes. Simmer for 8–10 minutes until thickened. Set aside.
Once the ribs are done baking, carefully remove the foil. Brush the ribs generously with the sticky sauce.
Place under a preheated broiler for 3–5 minutes until the glaze is bubbling and caramelized. Watch closely to avoid burning.
Let the ribs rest briefly, then slice between the bones.
Garnish with sesame seeds and sliced green onions. Serve hot.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 2 hours 45 minutes
Total Time: 3 hours
Servings: 6 servings
Calories per serving: 490 kcal

Variations

Spicier Ribs: Increase the amount of chili flakes or add a spoonful of chili garlic paste to the sauce.
Sticky Orange Twist: Add 2 tablespoons of orange juice or zest to the sauce for a citrusy note.
Grill Finish: Instead of broiling, finish the ribs on a hot grill for added smokiness.
Boneless Version: Use boneless country-style pork ribs if preferred, adjusting cook time accordingly.
Low-Sugar Option: Reduce honey and brown sugar, and add a bit more vinegar for a tangier sauce.

Storage/Reheating

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 300°F (150°C) oven, covered with foil, for 15–20 minutes. Alternatively, microwave on medium power in short intervals until heated through.
Freezing: Freeze cooked and sauced ribs in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is Chinese five-spice powder made of?

It typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds—creating a warm, aromatic blend.

Can I make these ribs ahead of time?

Yes. Bake and sauce the ribs in advance, then broil just before serving for fresh caramelization.

Can I use spare ribs instead of baby back?

Yes, but spare ribs may require an additional 30–45 minutes of baking due to their size and fat content.

How do I know when the ribs are done?

They should be fork-tender and easily pull away from the bone. Internal temperature should reach at least 190°F (88°C) for ideal texture.

Is hoisin sauce very salty?

Hoisin is savory and slightly sweet, but if you’re concerned about salt, choose low-sodium soy sauce to balance it.

Can I make these ribs in a slow cooker?

Yes. Cook the seasoned ribs on low for 6–8 hours, then glaze and broil them before serving.

What sides pair well with Chinese sticky ribs?

Steamed rice, stir-fried vegetables, or Asian slaw are excellent choices to complement the rich flavors.

Can I reduce the sugar in the sauce?

Yes. You can adjust honey and brown sugar to your preference, but the sauce may be less sticky.

Do I need to remove the membrane from the ribs?

Yes, for best texture. Removing the silver skin allows for better seasoning absorption and tenderness.

How do I prevent the sauce from burning under the broiler?

Keep a close eye during broiling—sugar-based sauces caramelize quickly and can burn in seconds if left unattended.

Conclusion

Chinese Sticky Ribs are a bold and flavorful dish that delivers a perfect combination of tenderness and rich, glossy glaze. Whether you’re serving them as a centerpiece for a weekend feast or a delicious addition to an Asian-inspired dinner, these ribs are sure to impress. With minimal hands-on time and maximum flavor, this recipe will quickly become a favorite in your rotation.

Chinese Sticky Ribs

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Tender, fall-off-the-bone pork ribs baked low and slow, then glazed with a sticky, sweet, and savory Chinese-style sauce made with hoisin, soy, honey, garlic, and ginger. Finished under the broiler for a caramelized, glossy finish.

Author: Mari
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours
Yield: 6 servings 1x
Category: Dinner
Method: Baking & Broiling
Cuisine: Chinese
Diet: Halal

Instructions

Preheat oven to 300°F (150°C). Line a large baking sheet with foil.
Pat ribs dry, then season with salt, pepper, and five-spice powder.
Wrap ribs tightly in foil (meat side up) and bake for 2.5 hours until tender.
Meanwhile, prepare the sauce: In a saucepan over medium heat, combine hoisin, soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and chili flakes. Simmer for 8–10 minutes until thickened.
Remove ribs from oven, unwrap, and brush generously with sticky sauce.
Broil on high for 3–5 minutes until caramelized and glossy.
Slice between bones, garnish with sesame seeds and scallions, and serve hot.