Sticky Asian Ribs (In The Oven)

Asian sticky ribs on a tray with utensils.

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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!

Prep Time10

Cook Time3 5

Total Time3 15

Course: Main Course

Cuisine: Asian

Keyword: asian sticky pork ribs, asian sticky ribs, sticky asian ribs

Servings: servings

Calories: 169kcal

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 9x13-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.

Nutrition