Sticky Ribs Recipe

Preheat and prepare ribs

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present: slide a butter knife under the membrane at one end, grab with a paper towel and pull it off. Pat ribs dry with paper towels.

Season ribs

Combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice mix evenly over both sides of the ribs. Place ribs bone-side down on a large piece of aluminum foil (enough to tightly wrap) or in a shallow roasting pan.

Slow-bake until tender

Wrap the ribs tightly with foil (or cover the pan) and bake in the preheated oven for 2 to 2.5 hours, or until the meat is fork-tender and pulling back from the bones about 1/4 to 1/2 inch.

Make the glaze

While ribs bake (during the last 30 minutes of cooking), combine brown sugar, ketchup, hoisin sauce, soy sauce, rice vinegar, honey, brown mustard, grated ginger, minced garlic, and Sriracha in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Thicken glaze

Mix cornstarch with 2 tablespoons water to make a slurry. Once the glaze is simmering, whisk in the slurry and cook 1–2 minutes until the glaze thickens and becomes glossy. Remove from heat and, if desired, whisk in 1 tablespoon butter for extra shine and richness. Taste and adjust seasoning (add a pinch of salt or a squeeze more vinegar or honey to balance). Keep warm.

Brush-on and caramelize

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Remove ribs from foil and place on a baking sheet lined with foil or on the grill. Generously brush a layer of the sticky glaze over the top of the ribs. Roast or grill for 8–12 minutes, then remove and brush a second coat. Repeat once more if desired, allowing glaze to caramelize but not burn. Total caramelizing time should be about 12–18 minutes, watching carefully.

Let ribs rest 5 minutes after caramelizing so the glaze sets. Slice between bones into individual portions. Sprinkle toasted sesame seeds and sliced green onions over the ribs. Serve immediately.