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.
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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.
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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
- Brown sugar
- Ginger
- Garlic
- Sesame oil
- Garnish: green onions, chilis, sesame seeds
See recipe card for quantities.
How to make Asian Sticky Ribs
brown the pork ribs
saute the aromatics until fragrant
braise the pork ribs until tender
reduce to thicken sauce
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, dark soy sauce, rice vinegar, mirin, sugar, 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.
- Dark Soy Sauce: This is optional, strictly for color.
- 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.
- Sweetener: I used brown sugar in mine, but feel free to use whatever sweetener you want. White sugar, honey, agave any sweetener will work.
- 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:
- 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.
- 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.
- 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:
- Allow the ribs to cool down to room temperature.
- Transfer them to an airtight container or a ziplock bag, making sure to remove as much air as possible.
- Store the container or bag in the refrigerator for up to 4 days.
To reheat:
- Microwave is the easiest or reheat it in a pot for a few minutes.
Note: Do not leave cooked ribs at room temperature for more than 2 hours, as this can increase the risk of foodborne illness.
3 Top Tips for Success
Here are three top tips for making the best ribs and the most flavorful sauce:
- Remove the membrane/silverskin: Removing the membrane/silverskin from the back of the ribs will help the marinade and seasoning penetrate the meat better, resulting in more flavorful and tender ribs. To remove the membrane/silverskin, use a knife to loosen one corner of the membrane, then use a paper towel to grip and pull it off.
- Brown the ribs before simmering: Browning the individual ribs in a little bit of oil before simmering them in the sauce will help develop so much flavor and color to your ribs.
- Simmer low and slow: Simmering the ribs in the braising liquid over low heat for about 45 minutes will help them become tender and juicy. Covering the pot with a lid will help the ribs cook evenly and retain their moisture. Once the ribs are fork-tender, remove the lid and let the sauce reduce for about 10 minutes to create a thick and glossy glaze. Don't rush the cooking process or cook the ribs at too high a temperature, as this can make them tough and dry.
Sticky Asian Ribs - FAQs
Adding vinegar to your ribs is a great way to add flavor and tenderize the meat. The acid in the vinegar helps break down proteins, resulting in meat that is incredibly tender and juicy. Additionally, it adds an acidic balance to counteract the sweetness of other ingredients like honey or brown sugar—providing more depth of flavor to this already perfect recipe.
Sticky ribs go well with a variety of side dishes, such as steamed white rice, fried noodles, sautéed vegetables, roasted potatoes, and even mashed cauliflower. To make the meal complete, you could also add some fresh herbs like spring onions on top of the dish for a pop of color.
Ribs are chewy when they’re cooked for a long time at low temperatures, allowing the connective tissue to break down and become tender. The slow-cooking method also infuses the ribs with more flavor, resulting in incredibly juicy and flavorful meat.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
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.
- Total Time: 50 minutes
- Yield: feeds 2-4 people
Ingredients
1 rack of pork ribs
1 cup of water
¼ cup soy sauce
¼ cup of rice vinegar
¼ cup of mirin
¼ cup of brown sugar (or white sugar)
3 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (for color)
3 inches of ginger, sliced
5 cloves of garlic smashed
2 tablespoon of sesame oil
Garnish
Green onion
Chilis
Sesame seeds
Instructions
- 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, dark soy sauce, rice vinegar, mirin, sugar, 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!
Notes
- Remove the membrane/silverskin: Removing the membrane/silverskin from the back of the ribs will help the marinade and seasoning penetrate the meat better, resulting in more flavorful and tender ribs. To remove the membrane/silverskin, use a knife to loosen one corner of the membrane, then use a paper towel to grip and pull it off.
- Brown the ribs before simmering: Browning the individual ribs in a little bit of oil before simmering them in the sauce will help develop a delicious crust and add extra flavor to the meat. Make sure to pat the ribs dry with a paper towel to remove any excess oil.
- Simmer low and slow: Simmering the ribs in the braising liquid over low heat for about 45 minutes will help them become tender and juicy. Covering the pot with a lid will help the ribs cook evenly and retain their moisture. Once the ribs are fork-tender, remove the lid and let the sauce reduce for about 10 minutes to create a thick and glossy glaze. Don't rush the cooking process or cook the ribs at too high a temperature, as this can make them tough and dry.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: mains
- Method: braising
- Cuisine: asian
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
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