Sticky Ribs Recipe

Prepare ribs

Remove the membrane from the back of the ribs (slide a knife under the membrane at one end, loosen and pull off). Pat ribs dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make marinade

In a bowl, whisk together 1 tablespoon vegetable oil, 2 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, mashed black garlic (4 cloves), 1 tablespoon chili paste, 1 tablespoon hoisin sauce, 1 teaspoon fish sauce and 1/2 teaspoon dark soy (if using). Taste and adjust: it should be sweet-savory with pronounced black garlic umami and a mild chili kick.

Marinate ribs

Place ribs in a shallow pan or large resealable bag. Pour about two-thirds of the marinade over the ribs (reserve at least 1/3 for basting and finishing). Massage marinade into the meat so it coats evenly. Marinate in the refrigerator for at least 2 hours, ideally overnight for best flavor penetration.

Low-and-slow pre-cook (oven)

Preheat oven to 275°F (135°C). Place marinated ribs on a rimmed baking sheet bone-side down and cover tightly with foil. Roast for 2 to 2.5 hours until the meat is tender and has pulled back from the bones about 1/4"–1/2". Remove from oven and let rest 10 minutes. (This step ensures tender ribs before finishing on the grill.)

Finish on the grill

Preheat grill to medium-high (about 400°F / 200°C). Brush the grill grates clean and oil lightly. Move ribs to the grill, meat-side down. Over direct heat, grill 2–3 minutes per side to develop char marks. During grilling, baste frequently with reserved marinade and finishing glaze (see Finishing Glaze section) to build a sticky, caramelized coating—apply thin coats and allow each to set for 1 minute before applying more to avoid burning. Total grilling time 6–10 minutes, watching closely for flare-ups.

Rest & slice

Transfer ribs to a cutting board and rest 5 minutes. Slice between bones into individual portions. Arrange on a serving platter for garnishing.

While ribs are marinating or cooking, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tsp granulated sugar and 1/2 tsp kosher salt in a jar or bowl and stir until sugar and salt dissolve. Add julienned daikon (1 cup) and carrot (1/2 cup). Press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours. Drain before serving. The quick-pickles add brightness and cut through the richness of the ribs.

If peanuts are not roasted, toast 1/2 cup raw peanuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4–6 minutes. Let cool, then chop coarsely. Combine chopped peanuts with 1/4 cup chopped cilantro, 1/4 cup basil (optional), 2 tbsp sliced green onions and 1 tsp toasted sesame seeds. Toss gently and set aside until serving.

Whisk together 2 tablespoons honey, mashed black garlic (1 clove), 1/2 teaspoon chili paste and 1 teaspoon soy sauce until smooth. Warm gently in a small saucepan over low heat for 1–2 minutes just to loosen the honey for easy basting. Use during final grilling to build stickiness and serve a small bowl alongside the ribs for extra glaze.

Place sliced sticky ribs on a platter. Spoon pickled vegetables alongside or top a few pieces. Scatter roasted chopped peanuts and herb mixture over the ribs. Drizzle any remaining finishing glaze lightly over the top. Garnish with extra cilantro and sliced green onion. Serve immediately while warm.