Sticky Asian ribs that actually fall off the bone. Not fall off the bone if you gnaw hard enough. Actually fall off. These sticky Asian ribs are baby back ribs baked low and slow in the oven for 2 to 2.5 hours, then broiled with a sweet and savory glaze made with soy sauce, honey, hoisin, garlic, and ginger. No smoker, no grill, no babysitting.
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I first published this recipe in 2023 as a braised version, and it was good. But after testing it again and again, this oven method wins. The dry rub builds a base layer of flavor the braise never had.
The glaze is the star. Soy, honey, hoisin, and a full 6 cloves of garlic, simmered for 10 minutes and thickened with a cornstarch slurry so it clings to every rib instead of sliding onto the pan. Broiling it at the end gets you that caramelized, lacquered, sticky finish.
This is the kind of dinner I make when everyone shows up hungry. Two racks feeds a crowd, and it works for game day, birthdays, or a Sunday dinner that makes the whole table go quiet.
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How to make (VIDEO)
Brands I recommend to use for this recipe
- Hoisin sauce
- Dark soy sauce
How to make (PICTURES)
- Step 1: Remove the membrane and pat the ribs dry.
- Step 2: Season both sides generously with the brown sugar garlic rub.
- Step 3: Cover tightly with heavy-duty foil and bake at 350°F for 2 to 2.5 hours.
- Step 4: Simmer the glaze for 10 minutes, then thicken it with the cornstarch slurry.
- Step 5: Brush the ribs with glaze and broil for about 10 minutes until caramelized.
- Step 6: Brush on a final coat of glaze and top with sesame seeds and green onions.
What to serve
- Garlic Fried Rice, because sticky ribs plus garlicky rice is the whole meal
- Easy Asian Garlic Noodles for a saucy noodle night
- Crispy Rice Salad, something crunchy and fresh to cut the richness
- A quick cucumber salad, cool and tangy against the sticky glaze
- Plain steamed jasmine rice, because that glaze needs somewhere to go
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Sticky Asian Ribs (Oven Baked and Fall Off the Bone)
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a large baking sheet or baking dish with foil.
- Flip the ribs bone side up and remove the membrane. Slide a butter knife under it, grab it with a paper towel, and pull. Pat the ribs dry.
- Mix the salt, pepper, brown sugar, and garlic powder. Season both sides of the ribs generously with the rub.
- Cover the pan tightly with heavy-duty foil and bake for 2 to 2.5 hours, until the meat is tender and pulls away from the bone.
- While the ribs bake, combine all glaze ingredients in a saucepan and simmer for 10 minutes. Stir the cornstarch and cold water together, then stir the slurry into the glaze and cook until thickened and glossy.
- When the ribs are done, remove the foil and switch the oven to broil.
- Brush the ribs generously with glaze and broil for about 10 minutes, until the glaze is caramelized and sticky. Watch closely, every broiler runs different and sugar burns fast.
- Brush with one final coat of glaze, then top with toasted sesame seeds and green onions. Serve with the remaining glaze on the side.
Notes
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Sticky Asian Ribs
Do I have to remove the membrane from the ribs? Yes, remove the membrane before seasoning. It blocks the rub from reaching the meat and turns tough and chewy in the oven. Slide a butter knife under it at one end of the rack, grip it with a paper towel, and pull it off in one sheet.
How long do you bake ribs at 350°F? Baby back ribs take 2 to 2.5 hours at 350°F when covered tightly with foil. The foil traps steam, which keeps the ribs juicy while the meat becomes tender enough to pull away from the bone. St. Louis style ribs need about 30 minutes longer.
How do I know when the ribs are done? The ribs are done when the meat pulls back from the ends of the bones and the rack bends deeply when lifted with tongs. If you use a thermometer, rib meat is at its most tender between 195°F and 203°F.
Can I make sticky Asian ribs ahead of time? Yes, bake the ribs covered up to 2 days ahead and refrigerate them unglazed. When ready to serve, brush with glaze and broil for about 10 minutes until caramelized. The glaze itself keeps in the fridge for up to a week.
Can I finish these ribs on the grill instead of the broiler? Yes, the grill works great for the final step. After the covered bake, brush the ribs with glaze and grill over medium-high heat for a few minutes per side until caramelized. Keep them moving so the sugars do not burn.
Why do you add a cornstarch slurry to the glaze? The cornstarch slurry thickens the glaze so it clings to the ribs instead of running off. Simmer the glaze for 10 minutes first, then stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water and cook until glossy.
Karen Guillory says
The easiest, flavorful, best ribs I ever made!!!
Alma says
Asian style is really something🫰
Mercy says
Feels like im in a chinese resto! 😋😋😋
Brin says
10/10
Carmen Spillette says
Thank you!
Dorothy Hadley says
Just like the name says, these are SO easy and some of the best sticky Asian ribs I've ever had! Thanks Carmen!!!
Carmen Spillette says
Thank you!
Quin Allen says
What an amazing recipe, my whole family can't get enough. If you love ribs, you'll fall in love with these.
Carmen Spillette says
Thank you so much