(sticky Ribs) Recipe

Prepare ribs

Remove the membrane from the back of the ribs if present: slide a small knife under the membrane, lift to create an edge, grab with paper towel and pull off. Cut the rack into 2–3 rib segments for easier handling and even cooking.

In a large bowl combine ground five-spice, kosher salt, black pepper, minced garlic, grated ginger, light soy sauce, Shaoxing wine, and sesame oil. Stir to combine.

Add the rib segments to the bowl, massage the marinade into the meat so the spices and aromatics coat each piece. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Remove ribs from fridge 30 minutes before cooking to come closer to room temperature.

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange marinated ribs on the rack bone-side down so fat can render and air circulates.

Cover the rack loosely with another piece of foil (tent) to retain moisture. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until ribs are tender but not falling completely apart. Check after 60 minutes and baste any accumulated juices over the ribs.

Remove top foil and increase oven temperature to 425°F (220°C) for 10–15 minutes to begin caramelizing the exterior, or proceed directly to glazing step if finishing on the grill or broiler.

While ribs are roasting, prepare the glaze. In a small bowl whisk together hoisin, dark soy, brown sugar, honey, rice vinegar, water, and chili garlic sauce (if using).

In a separate small cup mix cornstarch with 1 teaspoon cold water to make a slurry. Add slurry to the glaze and stir well.

Transfer the glaze to a small saucepan and simmer gently over medium-low heat for 2–3 minutes, stirring, until slightly thickened and glossy. Remove from heat and keep warm.

Alternatively, you can use the glaze cold for brushing; the warm glaze adheres better and helps build layers of shine.

If using the oven: brush a generous layer of glaze over each rib segment and return to 425°F (220°C) for 8–12 minutes, watching carefully, until glaze is sticky and caramelized. For extra char, finish under a hot broiler for 1–2 minutes—watch closely to avoid burning.

If using a grill: preheat to medium-high and oil the grates. Brush ribs with glaze and grill 2–3 minutes per side until caramelized and slightly charred, brushing one more time and turning as needed to avoid flare-ups.

During the final 5 minutes, brush a final thin coat of glaze to build a sticky lacquer.

Remove ribs from oven or grill. Let rest 5 minutes. Brush any remaining glaze over the ribs.

Brush lightly with neutral oil if you want extra sheen. Sprinkle toasted sesame seeds and sliced green onions evenly over the ribs.

Cut between bones to separate individual ribs (if not already separated). Serve warm with extra glaze on the side.