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.
Related Recipe: Try our Korean Beef and Rice 20 Minute Meal or our Slow Cooker Beijing Beef!
How to make Sticky Asian Ribs in the oven:
The best way to cook ribs in the oven is to cook them for a low temperature, slowly. Here’s how these ribs are made:
- Preheat oven to 275 degrees.
- Remove the membrane from the ribs (totally optional, but I prefer ribs with the membrane removed). Peel the thin, translucent layer off the back of the ribs (the side with no meat). It should come off rather easily. 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 to make a rub. Massage this into the ribs, paying close attention to the top where most of the meat is located.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil – almost like you’re sealing them to steam.
- Bake ribs for 2 – 2 1/2 hours. Check them at 2 hours to see if they’re done, continue cooking if they’re not.
How to make the “sticky” sauce for these ribs:
During the last little bit of cooking, we make the sauce for the ribs.
In a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, sriracha and ginger. Bring the mixture to a boil, then turn down the heat.
In a small bowl, mix together cornstarch and water (this will help to thicken it up), then add it to the mixture and simmer for 5 minutes or until the sauce starts to thicken. It should almost be the consistency of barbecue sauce.
Remove your 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!).
If you want to grill them to finish them off, you are totally welcome to – it will take about 10-15 minutes on the grill for the sauce to caramelize.
We love our ribs topped with sesame seeds and sliced green onions.
What to serve with these Sticky Asian ribs:
The good news about ribs is that they can go with pretty much anything. We love to serve them with our Instant Pot Baked Beans, this broiled asparagus, or mashed potatoes.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!Make these Ribs in the slow cooker or instant pot:
If you’re wanting to try these in the slow cooker, we would recommend following the directions in THIS POST. Instead of using the brown sugar and pineapple rub, use the rub from this recipe to pair them with the finishing sticky sauce.
If you’re short on time, ribs can be made in the instant pot in about half an hour. Use the rub from this recipe, but follow these directions. You’ll still need to broil them at the end with the sauce to get the “sticky ribs” as a finished product.
Looking for more rib recipes? Try these:
- Slow Cooker BBQ Country Style Ribs
- Instant Pot Fall-off-the-bone BBQ Ribs
- Easy Smoke BBQ Ribs
- Oven Baked BBQ Ribs
- St. Louis Style BBQ Ribs
Sticky Asian Ribs (in the OVEN) Recipe
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
Sauce
- 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
Instructions
- Preheat oven to 275 degrees.
- 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 1/2 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
- Removing the membrane from the ribs is optional, but I prefer ribs with the membrane removed.
Nutrition
Equipment
- small bowl
- Aluminum Foil
- Baking Sheet
- Saucepan
- basting brush
Recipe Details
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