Sticky Ribs Recipe

Preheat and prep

Preheat oven to 300°F (150°C). Pat the rib sections dry with paper towels. Season both sides with kosher salt and black pepper.

Brown the ribs

Heat 1 tablespoon neutral oil in a large ovenproof skillet or Dutch oven over medium-high heat. When shimmering, add rib sections in a single layer (work in two batches if needed). Brown ribs 2–3 minutes per side until nicely colored but not cooked through. Transfer browned ribs back to the pan if removed.

Braise (low and slow)

Pour 1/4 cup water into the skillet (this will deglaze and create gentle steam). Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, until ribs are tender but not yet falling completely off the bone.

Make the sauce

While ribs braise, whisk together 1/4 cup light soy sauce, 1 tablespoon dark soy (if using), 3 tablespoons packed brown sugar, 2 tablespoons honey, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 2 tablespoons mirin, 1 teaspoon sesame oil, 3 minced garlic cloves, and 1 teaspoon grated ginger in a bowl. In a small cup, dissolve 1 teaspoon cornstarch into 1 tablespoon of the 1/4 cup water reserved (or use 1 tablespoon cold water). Set sauce and slurry aside.

Reduce and thicken

When ribs are tender (after braising), remove the pan from the oven and place over medium heat on the stovetop. Pour the prepared sauce into the pan with the ribs, spooning sauce over each piece. Bring to a simmer and cook 4–6 minutes to meld flavors. Stir in the cornstarch slurry and simmer gently for another 1–2 minutes until sauce thickens to a glossy glaze that coats the ribs.

Pan-glaze

Increase heat slightly and continue to spoon and turn the ribs in the sticky glaze for 2–3 minutes, allowing the glaze to reduce and cling to the meat. If glaze becomes too thick, add up to 1–2 tablespoons water to loosen. Taste and adjust: add a pinch more sugar for sweetness or 1/2 teaspoon rice vinegar for brightness if needed.

Transfer glazed ribs to a serving platter. Sprinkle toasted sesame seeds and thinly sliced green onions over the top. If you like heat, scatter 1/2 teaspoon gochugaru or sliced fresh chili. Let rest 3 minutes, then serve warm.