Description
Sticky Asian Pork Ribs blend savory and sweet flavors from traditional Chinese cuisine. Tender meat with caramelized glaze promises a memorable dining experience you’ll crave again and again.
Ingredients
Scale
- 2 racks (3 lbs or 1.36 kg) pork baby back ribs (or spare ribs)
- ½ cup hoisin sauce
- ¼ cup soy sauce (low sodium)
- ¼ cup honey (or brown sugar)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsps rice vinegar (or apple cider vinegar)
- 1 tbsp sriracha (optional)
- 1 tsp paprika
- ½ tsp Chinese five-spice powder (optional)
- ½ tsp red pepper flakes (optional)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Instructions
- Membrane Removal: Peel off the back membrane from the ribs to maximize tenderness and flavor penetration.
- Spice Infusion: Thoroughly coat the ribs with a comprehensive spice blend, massaging the seasonings deep into the meat to create an intense flavor foundation.
- Foil Encasement: Wrap the seasoned ribs tightly in aluminum foil, creating a sealed environment for slow, moisture-preserving cooking at 300°F for 2.5-3 hours.
- Glaze Creation: Simultaneously develop a dynamic sauce by whisking together Asian-inspired condiments in a saucepan, reducing until the mixture achieves a glossy, clingy consistency.
- Caramelization Process: Unwrap the ribs, discard cooking liquid, then generously brush with the prepared glaze. Transfer to the broiler, watching carefully as the surface transforms into a sticky, caramelized masterpiece with deep amber tones.
- Finishing Touches: Let the ribs rest briefly, then slice between bones. Garnish with a vibrant sprinkle of sesame seeds, chopped green onions, and fresh cilantro to elevate the presentation and add textural contrast.
- Serving Suggestion: Plate alongside steamed jasmine rice or a crisp Asian-inspired slaw to complete this flavor-packed culinary experience.
Notes
- Remove Membrane Carefully: Peeling off the back membrane ensures ribs absorb marinade better and become more tender, preventing tough, chewy texture.
- Massage Spices Thoroughly: Generously coat ribs with spice blend, pressing deeply into meat to maximize flavor penetration and create rich, aromatic crust.
- Control Moisture Carefully: Wrapping ribs in foil traps steam, preventing dryness and guaranteeing succulent, fall-off-the-bone meat during slow cooking process.
- Glaze Management Technique: Watch caramelization closely during broiling to prevent burning, aiming for glossy, sticky surface without charring meat’s exterior.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 22 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg