Asian Sticky Ribs Recipe
Crispy ribs, hoisin sauce, cilantro, Asian slaw.
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Ingredients
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Ribs & Marinade
Glaze / Finishing Sauce
Asian Slaw
To Serve & Garnish
Method
Ribs & Marinade
- 1
Prepare ribs
Preheat oven to 300°F (150°C). If ribs are whole, cut into 2–3 rib sections for easier handling. Pat ribs dry with paper towels and remove silver skin/membrane from the bone side if still attached.
- 2
Make marinade
In a bowl, whisk together soy sauce (1/2 cup), 1/4 cup hoisin, rice wine vinegar (2 tbsp), mirin (2 tbsp), brown sugar (2 tbsp), grated ginger (1 tbsp), minced garlic (3 cloves), sesame oil (1 tsp), optional Sriracha (1 tsp), kosher salt (1.5 tsp) and black pepper (1/2 tsp) until sugar dissolves and mixture is homogenous.
- 3
Marinate ribs
Place ribs in a shallow baking dish or large resealable bag. Pour half of the marinade over the ribs, reserve the other half in the refrigerator for later use. Massage marinade into ribs to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- 4
Slow-bake ribs
Remove ribs from refrigerator 30 minutes before cooking to come toward room temperature. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange marinated ribs bone-side down on the rack. Cover tightly with foil and bake at 300°F (150°C) for 2 to 2¼ hours, until meat is very tender and pulls back from the bone about 1/4–1/2 inch.
Glaze / Finishing Sauce
- 5
Make glaze
While ribs bake, combine 1/4 cup hoisin, honey (2 tbsp), soy sauce (1 tbsp), rice vinegar (1 tsp) and 2 tbsp water in a small saucepan. Whisk cornstarch (1 tsp) into 1 tbsp additional water to make a slurry. Heat the glaze over medium-low heat until it simmers, then whisk in cornstarch slurry and cook 1–2 minutes until thickened to a glossy, brushable consistency. Remove from heat and set aside.
- 6
Finish under broiler or on stovetop
When ribs are tender, increase oven to broil (or set to 500°F if using hot oven). Brush ribs generously with the glaze. Broil on the top rack 3–5 minutes until glaze is bubbling and slightly charred; watch closely to avoid burning. Alternatively, heat a large skillet with 1 tbsp neutral oil over medium-high heat and sear glazed ribs, turning once, until caramelized (2–3 minutes per side). Repeat one more glaze brush and short broil/sear if a thicker sticky coating is desired.
Asian Slaw
- 7
Assemble slaw
In a large bowl combine shredded green cabbage (2 cups), red cabbage (1 cup), carrot (1 cup), sliced green onions (3), and chopped cilantro (1/2 cup).
- 8
Make dressing & toss
In a small bowl whisk together rice vinegar (2 tbsp), sesame oil (1 tsp), soy sauce (1 tsp), fresh lime juice (1 tbsp), sugar (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) until sugar dissolves. Pour dressing over the slaw and toss well to combine. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed. Refrigerate until ready to serve; slaw can be made up to 3 hours ahead.
To Serve & Garnish
- 9
Rest and carve
Let glazed ribs rest 5 minutes after broiling. Cut between bones into individual ribs or into 2–3 rib portions. Arrange a generous scoop of Asian slaw alongside or on top of the ribs.
- 10
Garnish
Scatter cilantro leaves (1/4 cup) and toasted sesame seeds (1 tbsp) over the ribs and slaw. Serve with lime wedges on the side for squeezing. Serve immediately so ribs remain crisp and sticky.