Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.
We love good BBQ, and these Sticky Asian Ribs are no exception. They’re cooked in a sweet rub, then topped with a salty (and every so slightly spicy) sauce that caramelizes when you finish them off under the broiler or grill.
We took the sauce from our super popular Sticky Chicken Wings and added it to these baby back ribs for a winning combination.
These will make the perfect addition to your next get together – whether it’s a potluck, bbq, or the big game.
Related Recipe: Try our Korean Beef and Rice 20 Minute Meal or our Slow Cooker Beijing Beef!
How to make Sticky Asian Ribs in the oven:
The best way to cook ribs in the oven is to cook them for a low temperature, slowly. Here’s how these ribs are made:
- Preheat oven to 275 degrees.
- Remove the membrane from the ribs (totally optional, but I prefer ribs with the membrane removed). Peel the thin, translucent layer off the back of the ribs (the side with no meat). It should come off rather easily. Then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper to make a rub. Massage this into the ribs, paying close attention to the top where most of the meat is located.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil – almost like you’re sealing them to steam.
- Bake ribs for 2 – 2 1/2 hours. Check them at 2 hours to see if they’re done, continue cooking if they’re not.
How to make the “sticky” sauce for these ribs:
During the last little bit of cooking, we make the sauce for the ribs.
In a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, sriracha and ginger. Bring the mixture to a boil, then turn down the heat.
In a small bowl, mix together cornstarch and water (this will help to thicken it up), then add it to the mixture and simmer for 5 minutes or until the sauce starts to thicken. It should almost be the consistency of barbecue sauce.
Remove your ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don’t burn!).
If you want to grill them to finish them off, you are totally welcome to – it will take about 10-15 minutes on the grill for the sauce to caramelize.
We love our ribs topped with sesame seeds and sliced green onions.
What to serve with these Sticky Asian ribs:
The good news about ribs is that they can go with pretty much anything. We love to serve them with our Instant Pot Baked Beans, this broiled asparagus, or mashed potatoes.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Make these Ribs in the slow cooker or instant pot:
If you’re wanting to try these in the slow cooker, we would recommend following the directions in THIS POST. Instead of using the brown sugar and pineapple rub, use the rub from this recipe to pair them with the finishing sticky sauce.
If you’re short on time, ribs can be made in the instant pot in about half an hour. Use the rub from this recipe, but follow these directions. You’ll still need to broil them at the end with the sauce to get the “sticky ribs” as a finished product.
Looking for more rib recipes? Try these:
- Slow Cooker BBQ Country Style Ribs
- Instant Pot Fall-off-the-bone BBQ Ribs
- Easy Smoke BBQ Ribs
- Oven Baked BBQ Ribs
- St. Louis Style BBQ Ribs
Serves: 6
Sticky Asian Ribs (in the OVEN) Recipe
5 from 7 votes
Salty but sweet and covered in a delicious sticky sauce – our Sticky Asian Ribs will be your new BBQ staple.
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
PrintPin
Ingredients
- 3 pounds baby back ribs (about 2 slabs)
- ½ cup brown sugar
- 1 Tablespoon dry mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 Tablespoon salt
- 1 teaspoon pepper
Sauce
- ½ cup honey
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- ⅓ cup soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- ½ Tablespoon sesame seeds
- 2 green onions sliced
Instructions
Preheat oven to 275 degrees.
Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
Bake ribs for 2 – 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
Top with sesame seeds and green onions.
Notes
- Removing the membrane from the ribs is optional, but I prefer ribs with the membrane removed.
Nutrition
Calories: 591 kcal · Carbohydrates: 66 g · Protein: 30 g · Fat: 24 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 99 mg · Sodium: 2042 mg · Potassium: 515 mg · Fiber: 1 g · Sugar: 61 g · Vitamin A: 75 IU · Vitamin C: 2 mg · Calcium: 103 mg · Iron: 2 mg
Equipment
small bowl
Aluminum Foil
Baking Sheet
Saucepan
basting brush
Recipe Details
Course: Main Course
Cuisine: Asian
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Join The Discussion
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Tipings says:
Unbelievably delicious and bursting with salty-sweet flavor! These juicy ribs will keep you coming back for more! Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
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RL says:
I’m guessing this is in Celsius? Because I just cooked it in fernheit and it burned into charcoal......
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RL says:
I meant the other way around. I cooked it in Celsius and it burned into charcoal.
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Laura says:
These were AWESOME!! Our family can't wait for me to make them again. This is a very easy recipe with delicious, tender results. It has been pinned to my "Favorites" board!
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Diane Pellerin says:
Best ribs I've had in a long time. Followed the recipe to the T and turned out great. I didn't put my grill close to the broiler so the sauce had time to do it's magic without burning. Just love it!
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Susan Rasek says:
I have never left a review before, but this recipe is what it says it is......THE BEST IN THE WORLD! I just had to say that. I used it on chicken thighs....delicious! Thanks!
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Momma Cyd says:
We use Fahrenheit in US.
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Pamela G says:
This recipe is amazing! I made it for company and it was a hit. Thank you for sharing!
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A. M. says:
This recipe was a HIT for Superbowl Sunday! Thankfully, we had a bit more for leftovers 🤗 Pinterest brought me here for the first time just a few days ago but I'm now going to subscribe. If every recipe is as delicious as this one, I don't need to look any further! Thank you ladies for sharing your talent 🙏🏾
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Momma Cyd says:
So glad you liked the Ribs!! They are some of our favorites!
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Robin Curry says:
We made the Sticky Asian ribs last night. I am trying to avoid tomato and pepper-based recipes (ergo no traditional bbq sauce) and this recipe is a winner. Easy to prepare and delicious. Sauce and rub ingredients are in everyone's pantry (or they should be!)
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Ali says:
Un.Be.Leiv.Able. Sooo delicious
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KA says:
We loved this recipe. My sauce was very runny. I let it simmer for longer than it said in the recipe, but it didn't thicken up the way I thought it would/should. It didn't stick to the top of the ribs, just slid off onto to baking sheet. Any suggestions?
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Momma Cyd says:
Sorry you had problems with the ribs. Adding more honey or brown sugar would definitely thicken up the sauce.
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Byron Wills says:
This is my first for making this type of pork ribs and it is one of the best I have ever had. Even my daughter told me to be sure to save this recipe
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Byron Wills says:
Sorry to ask, but can the seasoning left over be put in the fridge or freezer?
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Momma Cyd says:
Are you talking about the dry rub or the sticky sauce? If it's the sauce, you can put it in an airtight container and store in the fridge.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
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