Sticky Ribs Recipe

These Asian sticky ribs are sliced individually, marinated, dry rubbed, and slow smoked until tender before being finished in a sweet, savory glaze. They can be made on the smoker or in the oven and deliver big flavor with a glossy, sticky finish.

Course Appetizer, BBQ, dinner, Grilling, Main Course

Cuisine American, Asian, BBQ, Chinese

Keyword asian sticky ribs recipe, comfort food, glazed, smoked, sticky

Prep Time 25

Cook Time 3 30

Marinating Time 2

Servings Servings

Calories 359kcal

Author Bon Appeteach

Ingredients

Pork Ribs

2 racks Baby Back Ribs membrane removed, sliced into individual ribs

Marinade (Reserve 2 cups for Glaze)

1 cup Soy Sauce
1/2 cup Water
3/4 cup Honey
3/4 cup Hoison Sauce
3 Garlic Cloves minced
1 tsp Fresh Ginger minced
1/4 cup Rice Wine Vinegar
1/4 cup Mirin
2 tbsp Sesame Oil

Dry Rub

1 tbsp Chinese Five Spice
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp White Pepper or black pepper

Sticky Glaze

2 cups Reserved Marinade (that never touched raw pork)
1 cup Ketchup
1/3 cup Brown Sugar
Extra Honey for wrapping
4 tbsp Butter for wrapping

Garnishes

Green Onions
Sesame Seeds

Instructions

Prepare the Marinade: In a large bowl, whisk together the soy sauce, honey, hoisin sauce, garlic, ginger, rice wine vinegar, mirin, sesame oil, and water untilfully combined.
Measure out 2 cups of the marinade and set it asidein the refrigerator for the glaze. This portion should not touch the rawpork.
Marinate the Ribs: Add the sliced ribs to the remaining marinade. Cover and refrigerate for 2–3 hours, turning once if possible to ensure even coverage.
Make the Dry Rub: In a small bowl, combine the Chinese five-spice, onion powder, garlic powder, and black pepper. Set aside.
Season the Ribs: Remove the ribs from the marinade and pat them dry with paper towels. Season generously on all sides with the dry rub.
Smoke the Ribs (or Oven Method): Preheat your smoker to 250°F. Arrange the ribs individually on the grates and smoke for 2–2½ hours, until the bark is set and the internal temperature reaches at least 165°F.
Oven option: Place ribs on a wire rack over a baking sheet and bake at 275°F for the same time range.
Prepare the Sticky Glaze: While the ribs cook, add the reserved marinade to asaucepan along with the ketchup and brown sugar. Simmer on low heat for 10–15minutes, stirring occasionally.
Do not reduce too aggressively, as the soy sauce canconcentrate and become overly salty. The glaze should be thick but pourable.
Glaze and Finish: Transfer the ribs to a foil pan. Pour the glaze over theribs, adding a drizzle of extra honey and small pieces of butter for richness. Toss gently to coat.
Cover tightly with foil and return to the smoker or oven for about 45-60 minutes, until the ribs are tender and a probe slides in easily.
Serve: Garnish with green onions and sesame seeds before serving. Serve hot while sticky and glossy.

Notes

Notes & Tips

Always reserve the glaze before adding the marinade to raw meat.
White pepper gives a more traditional flavor, while black pepper adds sharper heat.
These ribs are best served immediately, but reheat well using low and slow heat.

Nutrition