Baked Sticky Asian Ribs
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This Baked Sticky Asian Ribs are baked low and slow in the oven to produce tender, melt-in-your-mouth ribs. They’re sweet and sticky with a touch of heat– don’t forget to serve with extra sauce!
Table of Contents
There’s nothing quite like fall-off-the-bone ribs, and these sticky Asian-inspired ribs are no exception. While classic BBQ ribs are a timeless favorite, the bold flavors in this recipe complement pork in a way that it may just make this your new go-to recipe for ribs. Paired with sweet cornbread, you’ll be hooked too! The ribs would also be a wonderful addition to your Super Bowl appetizers or Father’s Day dinner, too!
Here’s Why You’ll Love These
- The perfect combination of sweet and savory
- Tender, melt-in-your-mouth ribs from baking low and slow
- No need to marinate the ribs
- Can easily be enjoyed no matter the time of year
Ingredients You Need
- Ribs: You can use either St. Louis or baby back ribs– 2 1/2 pounds is about 1 large rack of ribs.
- Brown Sugar: Mainly used for the spice mixture, but also helps create the glaze. You can use either light or dark brown sugar– the dark brown sugar will give more of a molasses flavor.
- Soy Sauce: Adds depth of flavor and saltiness.
- Lemon Lime Soda: Using soda helps tenderize the pork as it bakes.
- Rice Wine Vinegar: Adds the acidity needed in the glaze.
- Sesame Oil: Adds flavor.
- Spices: Along with salt and pepper, you need basic pantry staples like garlic powder, onion powder, ground ginger, and red pepper flakes.
Helpful Tips & Tricks
- Remove Membrane: Remove the membrane on the back of the ribs. You should be able to remove it with your fingers but you can also use paper towels to help grab the membrane more easily.
- Bake Covered: It’s important to cover the ribs while they bake as the steam from the liquid will help tenderize the pork. About halfway through, remove the aluminum foil and allow it to finish baking.
- Broil with Glaze: When the ribs are finished baking, brush them with the glaze from the pan. Toss the ribs under the broiler for 2-5 minutes until slightly crispy.
- For Better Bark: Coat the ribs in the spice mixture and chill, uncovered, for at least 2 hours or overnight. This helps produce a better bark on the ribs.
In Photos: How To Make Sticky Asian Ribs
Step 1: Combine the dry rub spices in a small box and stir together.
Step 2: Using a knife, carefully cut and remove the membrane.
Step 3: Generously rub the spices over both sides of the ribs. Then, pour the soda, soy sauce, vinegar, and sesame oil around the ribs.
Step 4: Cover with aluminum foil and bake for 3 hours. Once done, brush the ribs with the glaze from the pan.
More Dinner Recipes
Sticky Asian Ribs (In The Oven)
This Baked Sticky Asian Ribs are baked low and slow in the oven to produce tender, melt-in-your-mouth ribs. They're sweet and sticky with a touch of heat– don't forget to serve with extra sauce!
Ingredients
- 1/2 cup packed brown sugar, light or dark
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- 1 (7.5 ounce) can lemon lime soda
- 1/2 cup soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- optional garnish: green onion and sesame seeds
Instructions
- Preheat the oven to 325ºF. Set aside a 9×13-inch baking pan or a large sheet pan.
- Using a sharp knife, cut and remove the membrane located on the back of the ribs. (You should be able to remove it with your fingers but you can also use paper towels to help grab the membrane). Pat the ribs dry with a paper towel and place in the baking pan. Depending on the size of your pan, you may need to cut into 3-4 portions or leave whole.
- Combine the brown sugar, salt, pepper, garlic powder, onion powder, ginger, and red pepper flakes in a small bowl. Stir together until combined. Generously coat both sides of the ribs with the spice mixture. Pour the lemon-lime soda, soy sauce, vinegar, and sesame oil around the ribs.
- Cover with aluminum foil and bake for 3 hours. Halfway through, about 1.5 hours, carefully remove the aluminum foil and brush the ribs with the liquid from the pan. If there's not enough liquid, add a few Tablespoons of water as needed. Once the ribs are done, brush with the ribs with the glaze from pan. (If desired, place under the broiler for 2-5 minutes until slightly crispy).
- Garnish with sesame seeds and sliced green onions, then slice between the bones. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The ribs can be prepped and rubbed in the spice mixture up to 1 day in advance. Do not add the liquid until ready to bake.
- Freezing Instructions: The ribs can be prepped and rubbed in the spice mixture and frozen for up to 3 months. Thaw overnight in the refrigerator.
- Ribs: You can use St. Louis or baby back ribs, about 1 large rack of ribs.
- Slow Cooker: Instead of a baking pan, place the ribs in the slow cooker. Then carefully pour the lemon-lime soda, soy sauce, vinegar, and sesame oil around the ribs. Cook on low for 6-8 hours. Remove the ribs and carefully pour the liquid into a small saucepan. Bring the mixture to a boil over medium heat, stirring continuously. Let it reduce for about 5-7 minutes or until thickened. The glaze will continue to thicken as it cools. Brush the ribs with the glaze.
Calories: 169kcal, Carbohydrates: 32g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 2801mg, Potassium: 159mg, Fiber: 1g, Sugar: 27g, Vitamin A: 153IU, Vitamin C: 0.3mg, Calcium: 41mg, Iron: 1mg
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