Asian Sticky Pork Spareribs

If you love those Asian Sticky Ribs from your favorite Chinese restaurant, then you’ll love this recipe! Tender pork ribs marinated and oven-baked in an awesome sticky glaze! These Asian sticky ribs turn out perfectly every time!

Asian sticky ribs in a white shallow serving platter.

Serve as an appetizer or entree and don’t forget the hand wipes:) They ARE sticky!

The oven baking method and sticky marinade are what really set these Asian sticky ribs apart from other types of ribs. The marinade has just enough salty, sweet, sour and umami flavors to accompany a side of steamed vegetables, rice or a cup of Wonton Soup.

Why this recipe works

  • All-natural ingredients: no preservatives, additives, fillers or jarred barbeque sauce
  • One pan clean-up! After you marinade the ribs, all you have in the baking dish to clean
  • Super flavor – the combination of spices and herbs in the marinade is what gives these Chinese sticky ribs their restaurant-quality-flavor!

Here’s what you’ll need

Typically, Chinese spareribs are pork ribs, but you can use beef ribs or beef baby back ribs if you prefer. After that, you’ll need the marinade ingredients: sesame oil, mirin Japanese cooking wine or sherry, soy sauce, hoisin sauce, oyster sauce, fresh lemon juice, ground chili paste, honey, ketchup and Chinese Five-Spice Powder Blend. Garnish with toasted sesame seeds and/or green onions or parsley.

How to make sticky ribs

You can serve these Asian-inspired sticky ribs as an appetizer or entree!

  • Rinse and pat dry the rack of ribs with a paper towel; remove any silver skin, and slice individual ribs from the slab
  • In a large mixing bowl, combine the marinade ingredients – we’ll use this later again to make the sticky sauce that makes these ribs a big hit
  • Place the individual pork ribs in a large plastic storage bag or a large baking dish; pour the marinade/glaze over ribs, cover and refrigerate for at least one hour
  • Before baking, allow ribs to come to room temperature
  • Preheat oven to 325°F
  • Place ribs and marinade in baking dish; add 1 cup of cold water to the baking dish; cover with aluminum foil and bake for one hour
  • After an hour, remove foil, turn or flip the ribs and continue baking uncovered for 30-40 minutes; flip the ribs frequently
  • Allow cooked chinese ribs to rest 10-minutes before serving
Asian sticky pork ribs in white serving platter.

While the flavor profiles of these two ribs are similar, the primary difference is the type of rib. Korean ribs are generally short ribs while Chinese sticky ribs are most often spareribs, which are longer and flatter than short ribs.

Gluten free version

If you want gluten-free Asian sticky ribs, check the ingredient labels first!

  • Soy sauce has gluten; substitute with Tamari sauce
  • As for the hoisin and oyster sauces, check the labels for wheat. This recipe used Lee Kum Kee Panda brand Oyster Sauce (make sure it’s the Green Label) and Dynasty brand Hoisin Sauce, both Gluten-Free.

Storage and reheating

Store leftover sticky ribs in an airtight container in the refrigerator for up to 5 days. For best reheating results, wrap ribs in foil and place on a baking sheet in a 300°F degree oven for 15-20 minutes.

Asian sticky ribs in white serving dish garnished with chives.

There’s no reason to spend a fortune going out to eat Chinese food! Make these delicious Asian sticky ribs in your own kitchen!

If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!

Asian sticky ribs in white serving dish garnished with chives.

Asian Sticky Ribs

Pork spare ribs baked in a flavorful and aromatic marinade! Perfect as an entree or appetizer!
5 from 1 vote
Print Rate
Course: Appetizer, Entree
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Resting Time: 10 minutes
Total Time: 2 hours
Yield: 12 ribs
Author: Anecia Hero

Ingredients 

  • 1 3/4 – 2 pounds pork spare ribs slice ribs individually
  • 1 teaspoon sesame oil
  • juice of one lemon (about 1 tablespoon)
  • 2 tablespoons Mirin (Japanese sweet rice wine; see recipe notes below for substitutions
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ground chili paste
  • 4 tablespoons honey
  • 3 tablespoons ketchup
  • 2 teaspoons Chinese Five Spice Blend
  • 1 teaspoon kosher salt
  • green onions and/or parsley for garnish
  • sesame seeds for garnish

Instructions 

  • Rinse ribs and pat dry with a paper towel; use a sharp knife and slice the individual ribs away from the slab; place ribs in a large mixing bowl or large storage bag
    1 3/4 – 2 pounds pork spare ribs
  • Combine marinade ingredients into a bowl; mix well
    1 teaspoon sesame oil, juice of one lemon, 2 tablespoons Mirin, 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons oyster sauce, 2 tablespoons ground chili paste, 4 tablespoons honey, 3 tablespoons ketchup, 2 teaspoons Chinese Five Spice Blend, 1 teaspoon kosher salt
  • Pour marinade over ribs; massage until all ribs are well coated; refrigerate for at least 1 hour
  • Preheat oven to 325°F
  • Place ribs and marinade in a deep baking pan; add 1 cup of water to pan; cover with foil and cook for 1 hour
  • After an hour, remove foil from pan; turn ribs (coating each with the marinade) and continue to cook uncovered for 20-40 minutes
  • Remove ribs from oven; pour marinade over ribs; allow ribs to rest for 10 minutes
  • Garnish with toasted sesame seeds, chopped green onions and/or parsley
    green onions and/or parsley, sesame seeds

Notes

Pork ribs are done when they have an internal temperature of 145°F
Beef ribs are done when they reach an internal temperature of 165°F
Mirin
Mirin is a sweet cooking rice wine that contains around 8% alcohol. If you need to substitute use any of the following:
  • Sake
  • Dry sherry (real sherry-not cooking sherry)
  • White wine
  • White wine vinegar
  • Rice wine vinegar

Nutrition Estimate

Serving: 1cupCalories: 434kcalCarbohydrates: 9gProtein: 23gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 113mgSodium: 720mgPotassium: 381mgFiber: 0.2gSugar: 8gVitamin A: 25IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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