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!
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
What’s the difference between Chinese sticky ribs and Korean ribs?
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.
Recipe tips
- Make sure the ribs have been well-trimmed; remove the silverskin from the back of the slab first
- Read the recipe notes for ingredient substitutions
- Use a sharp knife to slice individual ribs from the slab
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.
There’s no reason to spend a fortune going out to eat Chinese food! Make these delicious Asian sticky ribs in your own kitchen!
Related recipes
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Asian Sticky Ribs
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 bag1 3/4 – 2 pounds pork spare ribs
- Combine marinade ingredients into a bowl; mix well1 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 parsleygreen onions and/or parsley, sesame seeds
Notes
- Sake
- Dry sherry (real sherry-not cooking sherry)
- White wine
- White wine vinegar
- Rice wine vinegar
