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–+ servings
asian sticky ribs
Carmen Spillette

Sticky Asian Ribs (Oven Baked and Fall Off the Bone)

5 from 6 votes
Sticky Asian ribs baked in the oven until fall-off-the-bone tender, then broiled with a sweet soy garlic glaze. Easy, no grill needed.
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Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Ribs and Dry Rub
  • 2 racks baby back ribs large racks, membrane removed
  • 1 ½ tablespoons kosher salt
  • 1 teaspoon black pepper
  • ¼ cup brown sugar packed
  • 1 tablespoon garlic powder
Sticky Asian Glaze
  • ½ cup low-sodium soy sauce regular soy makes the glaze too salty once it reduces
  • ½ cup brown sugar packed
  • ⅓ cup honey
  • ¼ cup hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce for that deep mahogany color
  • ¼ cup rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 6 cloves garlic grated
  • 2 tablespoons ginger freshly grated
Cornstarch Slurry
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Toppings
  • toasted sesame seeds
  • green onions thinly sliced

Equipment

Method
 

  1. Preheat the oven to 350°F. Line a large baking sheet or baking dish with foil.
  2. 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.
  3. Mix the salt, pepper, brown sugar, and garlic powder. Season both sides of the ribs generously with the rub.
  4. 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.
  5. 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.
  6. When the ribs are done, remove the foil and switch the oven to broil.
  7. 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.
  8. 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

Do not skip removing the membrane, it blocks the rub and turns chewy. Seal the foil tight, the trapped steam is what makes the ribs fall-off-the-bone tender. Glaze at the end, never before baking, or the sugar burns long before the ribs are tender. Stay by the oven during the broil, the glaze goes from glossy to scorched fast. Doneness check: the rack should bend deeply when lifted with tongs, or 195°F to 203°F internal.

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