If you have the time, low and slow is always the best way to cook your food. My favorite part about BBQ ribs is that the longer you cook them, the more tender they get! These Asian-style sticky ribs were a huge hit at my first dinner party of the summer. There wasn’t a rib left on the plate!
Print Recipe
Asian-style Sticky Ribs
Servings: 6 people
Ingredients
- 2 3 lb. Racks St. Louis-style Spareribs
- 10 tbsp Hoisin
- 2 tbsp Ginger freshly grated
- 4 Garlic cloves grated
- 3 tbsp Dark brown sugar
- 2 tbsp Honey
- 2 tsp Toasted sesame oil
- 3 tbsp Rice wine vinegar
- 1 tbsp Fish sauce
- 1 tsp Tamari
- 2 tbsp Soy sauce
- 1 tsp Chinese five-spice pepper
Garnish
- Toasted sesame seeds
- Chopped cilantro
- Chopped scallions
Instructions
- Remove ribs from packing and pat dry. Place the ribs so the curved back is facing up. Using your fingers, pinch and pull up on the membrane from the middle of the rack, moving outwards as it begins to lift. Peel back the entire membrane across the rack of ribs and discard. Season generously with salt and pepper and place in a large ziplock bag
- To prepare the marinade, combine the hoisin, ginger, garlic, brown sugar, honey, sesame oil, vinegar, fish sauce, tamari, soy sauce, and Chinese five spice into a mixing bowl and whisk
- Pour half the marinade into the ziplock with the ribs and massage into the meat. Refrigerate for at least 2 hours alongside the remaining marinade in a separate bowl
- Preheat oven to 225°F and remove ribs from the fridge. Line a rimmed baking sheet with a double layer of foil and lay ribs meat side up. Brush any remaining marinade from the bag onto the ribs and cover tightly with foil
- Bake ribs on the middle rack until meat is tender and bones are exposed, 120-150 minutes
- When the ribs are cooked, remove from the oven and turn the broiler on high.
- Discard the foil covering and drain most of the oils that collected in the tray into a heat proof container and discard properly
- Use the leftover marinade to fully coat the ribs on both sides (save extra for one last coat after the broiler!). Keep the flesh side up and place on the top rack under the broiler for 3-5minutes until crispy and caramelized. Remove from the oven and brush any remaining sauce over the ribs
- Transfer ribs to a cutting board and cut in-between bones to separate evenly. Assemble the ribs on a platter and garnish with sesame seeds, cilantro, and scallion
These Asian-style ribs, topped with sesame seeds, chopped scallion and cilantro, are guaranteed to be a crowd pleaser at your next BBQ!