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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.

Ingredients

Scale

For the Ribs:

  • 2 racks baby back pork ribs (about 3 lbs)
  • 1 tablespoon five-spice powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Sticky Sauce:

  • 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)

For Garnish:

  • 2 tablespoons sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Preheat oven to 300°F (150°C). Line a large baking sheet with foil.
  2. Pat ribs dry, then season with salt, pepper, and five-spice powder.
  3. Wrap ribs tightly in foil (meat side up) and bake for 2.5 hours until tender.
  4. 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.
  5. Remove ribs from oven, unwrap, and brush generously with sticky sauce.
  6. Broil on high for 3–5 minutes until caramelized and glossy.
  7. Slice between bones, garnish with sesame seeds and scallions, and serve hot.

Notes

  • For even more flavor, marinate ribs in the spice rub overnight.
  • Adjust chili flakes to control spice level.
  • Leftover sauce can be served as a dip or drizzled over rice.
  • Can also be grilled instead of broiled for a smoky finish.
  • Pair with steamed rice or stir-fried vegetables for a complete meal.

Nutrition

Find it online: https://yumfoodusa.com/chinese-sticky-ribs/