Asian Glazed Pork Ribs Recipe
Oven – roasted and glazed with hoisin barbecue sauce, garnished with fresh green onion.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Ribs & Marinade
Hoisin-Style Asian Glaze
Finishing & Garnish
Method
Pork Ribs & Marinade
- 1
Prepare ribs
Preheat the oven to 300°F (150°C). If the ribs still have the silver skin/membrane on the bone side, remove it: slide a knife under the membrane at one end, lift and grab with a paper towel and pull it off. Pat ribs dry with paper towels.
- 2
Season ribs
Place ribs bone-side down on a cutting board. Rub the vegetable oil evenly over both sides. In a small bowl combine kosher salt, black pepper, garlic powder, and ginger powder. Rub the spice mixture evenly over both sides of the ribs. Let rest at room temperature for 15 minutes while oven heats, or refrigerate up to 2 hours covered.
- 3
Slow-roast ribs
Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on the sheet and set the ribs bone-side down on the rack. Tightly tent the ribs with aluminum foil (seal edges) and roast in the preheated oven for 2 hours 15 minutes to 2 hours 30 minutes, until meat is tender and pulls back from the ends of bones about 1/4–1/2 inch.
Hoisin-Style Asian Glaze
- 4
Make glaze
While ribs roast for the final 30–40 minutes, combine hoisin sauce, soy sauce, rice vinegar, honey, brown sugar, sesame oil, Sriracha, minced garlic, grated ginger, and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring, until sugar dissolves and garlic/ginger are fragrant, about 3–4 minutes. Simmer gently 1–2 minutes until slightly thickened. Taste and adjust: add another teaspoon of honey for more sweetness, or a little more vinegar for brightness. Remove from heat and set aside.
- 5
Glaze ribs
Increase oven temperature to 425°F (220°C). Remove foil tent from ribs and brush a generous layer of glaze over the top surface. Return ribs to oven (uncovered) for 10 minutes. Remove tray, brush with a second layer of glaze, and roast an additional 6–8 minutes until glaze is caramelized and sticky—watch carefully to avoid burning. If glaze thickens too much while sitting, stir in 1–2 teaspoons water to loosen before brushing.
Finishing & Garnish
- 6
Rest and slice
Remove ribs from oven and let rest for 5 minutes on the rack. Transfer to a cutting board and slice between the bones into individual portions using a sharp knife.
- 7
Plate and garnish
Arrange ribs on a platter, brush any reserved glaze over the cut edges, and sprinkle with sliced green onions and toasted sesame seeds if using. Add chopped cilantro and lime wedges alongside for optional freshness. Serve immediately.
