Why add vinegar to ribs?

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.

What to serve with Asian sticky ribs?

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.

What makes ribs chewy?

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.

Easy Sticky Asian Pork Ribs Recipe

Name: Easy Sticky Asian Pork Ribs Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: asian
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 tbsp of oyster sauce; 1 tbsp of dark soy sauce (for color); 3 inches of ginger, sliced; 5 cloves of garlic smashed; 2 tbsp of sesame oil; Green onion; Chilis; Sesame seeds

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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.

Author: Carmen Spillette
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: feeds 4 people 1x
Category: mains
Method: braising
Cuisine: asian

Ingredients

Scale

1 rack of pork ribs

1 cup of water

1/4 cup soy sauce

1/4 cup of rice vinegar

1/4 cup of mirin

1/4 cup of brown sugar (or white sugar)

3 tbsp of oyster sauce

1 tbsp of dark soy sauce (for color)

3 inches of ginger, sliced

5 cloves of garlic smashed

2 tbsp of sesame oil

Garnish

Green onion

Chilis

Sesame seeds

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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!

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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.