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Ingredients
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Pork Ribs
Dry Rub
Sticky Glaze
Finishing & Garnish
Tools & Misc
Method
Prepare Ribs
- 1
Trim and remove membrane
Preheat oven to 275°F (135°C). Rinse ribs and pat dry with paper towels. Using a kitchen towel and a flexible knife, loosen and peel off the silver skin membrane from the bone side of the ribs. Trim any excess fat or loose bits.
- 2
Apply dry rub
Combine all Dry Rub ingredients in a bowl and mix until uniform. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let ribs sit at room temperature for 20–30 minutes or refrigerate, wrapped, for up to 2 hours for deeper flavor.
- 3
Wrap for low-and-slow cook
Place each rack of ribs on a double sheet of aluminum foil large enough to tightly seal. Add a small splash (about 1–2 tbs) of apple cider vinegar or water to the foil packet to keep moisture. Tightly seal each packet, placing the seam-side up so juices stay inside.
- 4
Low-and-slow bake
Bake the wrapped ribs on a rimmed baking sheet in the preheated oven for 2.5–3 hours for tender, fall-off-the-bone ribs. Check at 2.5 hours; ribs should be tender when probed with a fork and have internal pull-back from the bones of about 1/4–1/2 inch.
Make Sticky Glaze
- 5
Combine glaze ingredients
While ribs bake (or during the last 30 minutes), combine all Sticky Glaze ingredients in a small saucepan: ketchup, apple cider vinegar, soy sauce, honey, brown sugar (for glaze), hoisin, sesame oil, grated ginger, minced garlic, and optional chili paste. Stir to combine.
- 6
Simmer to thicken
Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the glaze thickens slightly and becomes glossy, about 8–10 minutes. Taste and adjust seasoning — add a pinch of salt, more vinegar for brightness, or more chili paste for heat. Remove from heat and keep warm.
Finish Ribs
- 7
Unwrap and baste
Carefully open the foil packets (beware steam) and transfer ribs to a rimmed baking sheet, bone-side down. Reserve any juices from the packets and skim off excess fat; you can stir a little of the juices into the glaze if desired. Brush a generous layer of the warm sticky glaze over the top of the ribs.
- 8
Broil or grill to set glaze
Set oven to broil (or preheat a gas grill to medium-high). Place glazed ribs under the broiler 4–6 inches from the heat for 3–5 minutes, watching closely, until the glaze starts to caramelize and become sticky. If using a grill, place ribs glaze-side up and cook 2–4 minutes until sticky and slightly charred. Remove when glaze is glossy and tacky.
- 9
- 10
Rest and garnish
Let ribs rest 5–10 minutes to let juices redistribute and glaze set. Slice between bones into individual portions. Sprinkle with toasted sesame seeds and sliced scallions before serving.