We love good BBQ, and these sticky Asian ribs are no exception. They’re cooked in a sweet rub, then topped with a salty (and every so slightly spicy) sauce that caramelizes when you finish them off under the broiler or grill. We took the sauce from our super popular Sticky Chicken Wings and added it to these baby back ribs for a winning combination. These will make the perfect addition to your next get together – whether it’s a potluck, bbq, or the big game.
Recipe Ingredient Notes
To make oven baked sticky Asian ribs, you will need the following ingredients:
- Baby back ribs
- Brown sugar
- Dry mustard
- Garlic powder
- Onion powder
- Salt
- Pepper
- Honey
- Balsamic vinegar
- Soy sauce
- Garlic
- Ground ginger
- Sriracha sauce
- Cornstarch
- Water
- Sesame seeds
- Green onions
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Small)
- Aluminum Foil
- Sheet Pan (Quarter)
- Saucepan (Medium)
- Basting Brush
- Cutting Board
- Chef Knife
How to Make Our Oven Baked Sticky Asian Ribs
- Preheat oven to 275℉.
- Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
- Bake ribs for 2 – 2.5 hours (check at 2 hours to see if they’re done, continue cooking if they’re not).
- While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
- In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
- Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don’t burn).
- Top with sesame seeds and green onions.
Recipe Notes
If you’re wanting to try these in the slow cooker, we would recommend following the directions in our fall-off-the-bone ribs recipe. Instead of using the brown sugar and pineapple rub, use the rub from this recipe to pair them with the finishing sticky sauce.
Serving Suggestions
We recommend serving this recipe with our copycat Panda Express Super Greens, Instant Pot White Rice, and Asian-Glazed Chicken Drumsticks. You can find more Asian-inspired recipes here.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Applesauce Pork Tenderloin
- Dr. Pepper Glazed Ham
- Fiesta Pork Chops and Rice Bake
- Ham and Pineapple Bake
- Homemade Shake And Bake Pork Chops
- Italian Pork Roast with Sweet Potatoes
- Maple Pecan Pork Tenderloin
- Oven Baked BBQ Ribs
- Oven Baked Maple Pork Chops
- Oven Baked Sweet and Sour Pork
- Oven Baked Sweet Pork Chimichanga
- Oven Baked Teriyaki Pork Chops
- Oven Roasted Pork Shoulder
- Pork Chop Casserole With Hashbrowns
- Roasted Ham Shank
- Sheet Pan Garlic Sausage and Vegetables
- Sheet Pan Italian Pork Chops
- Sheet Pan Pork Chops and Potatoes
Oven Baked Sticky Asian Ribs
Ingredients
- 3 pounds baby back ribs, (about 2 slabs)
- ½ cup brown sugar
- 1 Tablespoon dry mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 Tablespoon salt
- 1 teaspoon pepper
- ½ cup honey
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- ⅓ cup soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- ½ Tablespoon sesame seeds
- 2 green onions, sliced
Equipment
Instructions
- Preheat oven to 275℉.
- Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
- Bake ribs for 2 – 2.5 hours (check at 2 hours to see if they're done, continue cooking if they're not).
- While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
- In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
- Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
- Top with sesame seeds and green onions.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Unbelievably delicious and bursting with salty-sweet flavor! These juicy ribs will keep you coming back for more! Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
I’m guessing this is in Celsius? Because I just cooked it in fernheit and it burned into charcoal……
I meant the other way around. I cooked it in Celsius and it burned into charcoal.
These were AWESOME!! Our family can’t wait for me to make them again. This is a very easy recipe with delicious, tender results. It has been pinned to my “Favorites” board!
Best ribs I’ve had in a long time. Followed the recipe to the T and turned out great. I didn’t put my grill close to the broiler so the sauce had time to do it’s magic without burning. Just love it!
I have never left a review before, but this recipe is what it says it is……THE BEST IN THE WORLD! I just had to say that. I used it on chicken thighs….delicious! Thanks!
We use Fahrenheit in US.
This recipe is amazing! I made it for company and it was a hit. Thank you for sharing!
This recipe was a HIT for Superbowl Sunday! Thankfully, we had a bit more for leftovers 🤗 Pinterest brought me here for the first time just a few days ago but I’m now going to subscribe. If every recipe is as delicious as this one, I don’t need to look any further! Thank you ladies for sharing your talent 🙏🏾
So glad you liked the Ribs!! They are some of our favorites!
We made the Sticky Asian ribs last night. I am trying to avoid tomato and pepper-based recipes (ergo no traditional bbq sauce) and this recipe is a winner. Easy to prepare and delicious. Sauce and rub ingredients are in everyone’s pantry (or they should be!)
Un.Be.Leiv.Able. Sooo delicious
We loved this recipe. My sauce was very runny. I let it simmer for longer than it said in the recipe, but it didn’t thicken up the way I thought it would/should. It didn’t stick to the top of the ribs, just slid off onto to baking sheet. Any suggestions?
Sorry you had problems with the ribs. Adding more honey or brown sugar would definitely thicken up the sauce.
This is my first for making this type of pork ribs and it is one of the best I have ever had. Even my daughter told me to be sure to save this recipe
Sorry to ask, but can the seasoning left over be put in the fridge or freezer?
Are you talking about the dry rub or the sticky sauce? If it’s the sauce, you can put it in an airtight container and store in the fridge.
This was soo delicious! Ribs fantastic with great flavors.
Can I make this with country ribs? They are thicker than regular ribs and no bones (it’s what I have in the fridge:/)
Yes country ribs should work fine – check for doneness around the 2 hour mark and keep checking every 30 minutes until they are done
Can I make these without using the foil?
Best ribs I have ever made. I cannot believe something this easy tasted so amazing. Thank you for sharing!
Just wow!!! Absolutely delicious and will be on repeat… they just got better as they sat! Thank you!
What could I serve with for sides
These would taste great with a side of rice, cucumber or papaya salad, steamed broccoli or sweet potatoes.