Sticky Ribs Recipe

These Asian inspired sticky ribs are marinated and slow-smoked until tender, then coated in a glossy, sweet-savory glaze with bold umami flavor and just the right touch of heat. Perfect for the grill, smoker, or oven, they finish sticky, caramelized, and irresistibly messy in the best way.

Sticky ribs are one of those rib recipes that feel bold, fun, and a little bit indulgent, making them a perfect main course for weekends, game day, or casual entertaining. These sticky Asian ribs are sliced individually, marinated for deep flavor, finished with a glossy sticky sauce, and cooked low and slow until tender, whether you use a smoker or your oven.

What Are Asian Sticky Ribs?

Asian sticky ribs are pork ribs cooked until tender, then coated in a sweet and savory sticky sauce made with soy sauce, honey, hoisin, and brown sugar. Unlike traditional BBQ sauce, the flavor of the sauces here leans more savory-sweet with sesame oil, fresh ginger, and a little bit of acidity to balance the richness.

This recipe uses baby back ribs sliced into individual ribs, which exposes more surface area on the rib meat side and allows the marinade and dry rub to penetrate deeply into the connective tissue for maximum flavor.

Why You’ll Love These Asian Sticky Ribs

• Bold, sweet, and savory sticky sauce that clings to every bite
• Can be made on the smoker or in the oven using simple baking sheets
• Individually sliced ribs cook evenly and faster than whole racks
• Great alternative to classic BBQ sauce–based ribs
• Perfect addition to your growing collection of sticky pork ribs

Asian Sticky Ribs Ingredients

This sticky ribs recipe utilizes simple pantry ingredients that combine to create big flavor when layered correctly. Baby back ribs are ideal here because they cook evenly when sliced into individual ribs, but spare ribs can also be used with slightly longer cooking times.

• Pork Ribs
  Baby back ribs, sliced between the bones for faster cooking and better sauce coverage.
  Swap: Spare ribs work well but contain more connective tissue and need extra time.
• Marinade (Sweet, Savory, and Balanced)
  Soy sauce and hoisin sauce create the savory base, while honey adds natural sweetness and helps form that signature sticky sauce. Fresh ginger, sesame oil, mirin, and rice wine vinegar round everything out with warmth, nuttiness, and acidity. Water is added to keep the marinade from becoming too salty as it cooks.
  Helpful swaps: Tamari or coconut aminos can replace soy sauce, apple cider vinegar works in place of rice wine vinegar, and maple syrup can stand in for honey.
• Dry Rub (Warm and Aromatic)
  Chinese five spice brings warmth and depth, supported by onion powder and garlic powder for savory balance. White pepper gives a more traditional flavor, while black pepper adds a sharper bite if that’s what you prefer.
• Sticky Glaze (Reduced and Glossy)
  Reserved marinade is simmered with ketchup and brown sugar to create a thick, glossy glaze that clings to the sides of the ribs. Butter and extra honey are added during wrapping for richness and shine.
  Tip: Avoid reducing the glaze too aggressively so the soy sauce doesn’t overpower the final flavor.
• Garnishes (Fresh Finish)
  Sliced green onions and sesame seeds add freshness, contrast, and a nice crunch that balances the rich sticky sauce.

Marinade vs Glaze: Why You Reserve Part of the Sauce

One of the most important food safety steps in this sticky ribs recipe is separating the marinade before it touches the raw pork. The reserved portion becomes the sticky sauce later, while the rest is used to marinate the ribs.

This method keeps the glaze safe to simmer in a large pot and prevents cross-contamination. It also allows you to control how long the sauce cooks, so the soy sauce doesn’t overpower the final flavor. Think of it like a homemade BBQ sauce technique, similar to how chefs such as Gordon Ramsay layer sauces late in cooking.

Tips for Preparation and Marinating

Use a sharp knife to slice between the bones, cutting cleanly through the back of the ribs. Pat the ribs dry with a paper towel after marinating so the dry rub sticks properly.

Marinate the ribs for 2 to 3 hours in the refrigerator. Avoid longer marinating times since soy sauce can cure the meat and change the texture. Let the ribs sit at room temperature for about 20 minutes before cooking for more even cooking times.

Smoker vs Oven Instructions for Cooking Sticky Ribs

For the smoker, cook the ribs bone side down at 250°F for 2 to 2½ hours until the sides of the ribs look set and lightly caramelized. I followed the same steps I use when I make my smoked party ribs, if you want a more detailed guide. For the oven, arrange the ribs on a wire rack set over a large baking sheet or baking sheets and cook at 275°F.

Once the ribs reach at least 165°F internally, transfer them to an aluminum foil pan. Pour the reserved glaze over the ribs, add butter and a little extra honey, cover with foil, and return to medium heat for 45 to 60 minutes until the probe tender.

Tips For Serving, Storing, and Reheating

Serve sticky Asian ribs hot with sesame seeds and green onions sprinkled over the top. These ribs pair well with simple sides of the ribs like rice, slaw, or roasted vegetables.

Store leftovers tightly wrapped in aluminum foil in the refrigerator. The next day, reheat gently in the oven at medium heat until warmed through. The sticky sauce thickens as it cools, so add a splash of water or a little olive oil when reheating if needed.

Frequently Asked Questions

More Recipes To Try

• Cajun Rib Recipe
• Pork Meatballs Recipe
• Smoked Hot and Fast Baby Back Ribs
• How To Smoke Baby Back Ribs