Sticky Ribs Recipe

Prep ribs

Pat the boneless pork ribs dry with paper towels. Trim any large pieces of excess fat and, if necessary, cut into 2–3 inch bite-size pieces so they are relatively uniform.

Season the ribs evenly with kosher salt and freshly ground black pepper.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the neutral oil and when shimmering, add ribs in a single layer (work in batches if needed). Sear without moving for 2–3 minutes to develop a brown crust, then turn and brown the other sides, about 2 more minutes. Remove seared ribs to a plate.

In the same skillet, lower heat to medium and add the grated ginger and minced garlic. Cook, stirring, for 30–45 seconds until fragrant (do not let garlic burn).

Pour in the fresh orange juice, scraping up any browned bits from the bottom of the pan. Add orange zest, soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and chili garlic sauce if using. Stir to combine and bring mixture to a simmer.

Let the glaze simmer gently for 6–8 minutes, reducing slightly and concentrating the flavors. Taste and adjust seasoning: more soy for saltiness, more sugar for sweetness, or a squeeze of lime for brightness.

Mix the cornstarch with the cold water to make a smooth slurry. Whisk the slurry into the simmering glaze and continue to simmer 1–2 minutes until the sauce thickens to a glossy, sticky consistency that coats the back of a spoon.

Return the seared ribs and any accumulated juices to the pan. Toss gently to coat the ribs evenly with the sticky orange-ginger glaze. Cook together 2–4 minutes more over medium-low heat so the ribs finish cooking through and the glaze clings to the meat. Internal pieces should reach 145°F (63°C) — larger pieces may need an extra minute or two.

Transfer glazed ribs to a serving platter or arrange on a warmed shallow bowl for an appetizer presentation.

Sprinkle the toasted sesame seeds over the ribs and scatter sliced green onion whites and greens on top. Add cilantro leaves if using.

Serve warm with lime wedges on the side for a bright squeeze just before eating.

If preparing ahead: keep ribs warm in a low oven (200°F / 95°C) loosely tented with foil for up to 20 minutes; refresh glaze in the skillet if it tightens too much by adding 1–2 tbsp water and gently reheating before tossing.