Easy Sticky Asian Pork Ribs Recipe

Looking for a delicious, easy-to-make dinner idea? Look no further than these fall-off-the-bone tender, Sticky Asian Ribs! Made with a combination of soy sauce, rice vinegar, mirin, and sesame oil, the sticky glaze has a perfect balance of savory and sweet flavors. The addition of ginger and garlic adds depth to the dish and makes it even more delicious.

This Asian Sticky Ribs recipe is perfect for a casual family dinner or a weekend get-together with friends. And the best part? It’s incredibly easy to make. Simply brown the baby back pork ribs in a pot, sauté some garlic and ginger, add the sauce ingredients, and let it all simmer until the ribs are perfectly cooked. Try these Asian-style ribs tonight and taste for yourself why it’s one of my favorite recipes!

This was inspired by my other recipes on this site, such as 4-Ingredient Air Fryer Ribs, Instant Pot Ribs with Apple Juice, and Air Fryer Steak Bites, and pairs well with amazing side dishes: Asian Garlic Noodles, Garlic Fried Rice, and Cilantro Lime Rice. 

Jump to:

• Why you will love this recipe 
• What you need to make Asian Sticky Ribs
• How to make Asian Sticky Ribs
• Substitutions
• Variations
• Equipment
• Storage and Reheat
• 3 Top Tips for Success
• Sticky Asian Ribs FAQs
• Related
• Pairing
• Easy Sticky Asian Pork Ribs Recipe
• Food safety

Why you will love this recipe 

• Flavorful: The combination of soy sauce, rice vinegar, mirin, and sesame oil creates a sweet, savory, and sticky sauce that is sure to please any picky eaters in your family. The ginger and garlic add an extra layer of depth and flavor to the dish, making it a finger-licking good! 
  
• Easy to Make: This recipe is perfect for both experienced home cooks and beginners. Whether you’re cooking for your family or hosting a dinner party, these short ribs are a great way to impress your guests without spending hours in the kitchen.
  
• Versatile: These Asian sticky ribs make a great appetizer or main course and can be served with rice, noodles, or vegetables. They can also be prepared ahead of time and reheated for a quick and easy meal. Plus, the garnish options are endless, so you can customize the dish to your liking.

What you need to make Asian Sticky Ribs

• Pork ribs
• Water
• Soy sauce
• Rice vinegar
• Mirin
• Ginger
• Garlic
• Sesame oil 
• Garnish: green onions, chilis, sesame seeds

See recipe card for quantities.

How to make Asian Sticky Ribs

Making Sticky Asian Ribs is really easy. Here’s how you make it.

• Remove the back membrane or silverskin from the pork ribs.
• Cut into smaller pieces along the bones. 
• In a large pot, with a little bit of oil, brown the ribs on all sides. 
• Remove excess oil with a paper towel. 
• Saute the ginger and garlic for a few minutes until fragrant then add the sauces – water, soy sauce, rice vinegar, mirin, and sesame oil. 
• Bring it to a boil and add the ribs back in. 
• Bring the heat to a low simmer and cover the pot with a lid. 
• Cook the ribs for about 45 minutes. 
• When the ribs are fork tender, bring the heat to medium, remove the lid, and let the sauce reduce for about 10 minutes. 
• When the sauce is thick and glossy, serve with some rice and enjoy! 

Substitutions

Substituting ingredients in a recipe can alter the flavor and texture of the dish. However, here are some potential ingredient substitutions for this Sticky Asian Pork Ribs recipe:

• Pork Ribs: You can substitute beef ribs or chicken wings for pork ribs, but the cooking time may vary.
  
• Water: Chicken or beef broth can be used as a substitute for water to add more flavor to the dish.
  
• Soy Sauce: Tamari sauce, coconut aminos, or liquid aminos can be used as a substitute for soy sauce for a gluten-free option.
  
• Rice Vinegar: White wine vinegar or apple cider vinegar can be substituted for rice vinegar.
  
• Mirin: If you don’t have mirin, you can use rice wine or sherry with a small amount of white or brown sugar to mimic the sweetness of mirin.
  
• Oyster Sauce: This gives the ribs an umami flavor that cannot be replicated. 
  
• Ginger: Ground ginger or ginger paste can be used instead of fresh ginger, but fresh ginger will provide the best flavor.
  
• Garlic: Garlic powder or garlic paste can be used in place of fresh garlic, but I always recommend using fresh garlic.
  
• Sesame Oil: Peanut oil, vegetable oil, or canola oil can be used as a substitute for sesame oil, but sesame oil will provide a unique flavor to the dish.
  
• Garnish: If you don’t have green onions, you can substitute chives or thinly sliced red onions. You can also use red pepper flakes or hot sauce for heat and chopped peanuts or cashews for crunch.

Variations

Here are three different variations of Asian Sticky Slow Cooker Ribs that you can try:

1. Spicy Sticky Pork Ribs: For those who love spicy food, add some chopped red chilis or sriracha to the sauce mixture before simmering the ribs. The heat will balance out the sweetness of the glaze, creating a perfectly balanced dish.
   
2. Honey Garlic Sticky Asian Ribs: Swap out the mirin for honey and add some minced garlic to the sauce mixture to create a sticky and delicious honey garlic glaze for the ribs. This variation is perfect for those who love the classic sweet and savory flavor combination.
3. Orange Ginger Sticky Pork Ribs: Add some orange juice and zest to the sauce mixture, and replace the sliced ginger with grated ginger to create a refreshing and citrusy glaze for the ribs. The orange juice adds a bright and tangy flavor to the dish.

Equipment

• Dutch oven or large pot with lid
• Knife 
• Cutting board
• Measuring cups and spoons
• Bowls
• Meat thermometer
• Instant Pot Pressure Cooker (optional)

Storage and Reheat

Here’s how to store and reheat your leftover sticky bone ribs:

To store:

1. Allow the ribs to cool down to room temperature.
2. Transfer them to an airtight container or a ziplock bag, making sure to remove as much air as possible.
3. Store the container or bag in the refrigerator for up to 4 days.

To reheat:

1. Preheat the oven to 350°F (175°C).
2. Remove the ribs from the refrigerator and let them sit at room temperature for 10-15 minutes.
3. Place the rack of ribs on a baking sheet lined with aluminum foil or parchment paper.
4. Brush all sides of the ribs with any leftover sauce or some additional BBQ sauce.
5. Cover the baking sheet with foil and bake for 10-15 minutes.
6. Remove the foil and bake for an additional 5-10 minutes, until the ribs are heated through and the sauce is bubbly.
7. Alternatively, you can reheat the ribs in the microwave or on a grill, but the texture may not be as good as when reheated in the oven.

Note: Do not leave cooked ribs at room temperature for more than 2 hours, as this can increase the risk of foodborne illness.

Sticky Asian Ribs FAQs

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Food safety

• Cook to a minimum temperature of 145 °F
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.