These Asian-inspired pork ribs are slow-cooked until wonderfully tender, then finished with a glossy glaze packed with sweet, savory, and spicy flavors. Hoisin, soy sauce, honey, ginger, and garlic come together to create a rich coating that caramelizes beautifully under the broiler. Finished with sesame seeds and fresh herbs, these ribs make a delicious centerpiece for family dinners or gatherings.
Ingredients
For the Ribs
Pork ribs
For the Dry Seasoning
Salt
Black pepper
Garlic powder
Onion powder
Five-spice powder
Paprika
For the Sticky Glaze
Hoisin sauce
Soy sauce
Honey
Rice vinegar
Sriracha
Sesame oil
Garlic, minced
Ginger, grated
Red pepper flakes
For Garnishing
Sesame seeds
Green onions, chopped
Fresh cilantro, chopped
How to Make
Prepare the ribs: Remove the tough membrane from the back of the pork ribs. This helps the seasoning penetrate the meat and allows the ribs to become more tender as they cook.
Season the meat: Combine the salt, black pepper, garlic powder, onion powder, five-spice powder, and paprika. Rub the seasoning mixture evenly over the ribs.
Slow-roast until tender: Wrap the seasoned ribs securely in aluminum foil and place them on a baking sheet. Bake at 300°F for 2½–3 hours, until the meat is very tender and begins pulling away from the bones.
Make the glaze: While the ribs cook, combine the hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes in a saucepan. Simmer for 5 minutes, stirring until the sauce thickens slightly.
Coat the ribs: Remove the ribs from the oven and carefully open the foil. Discard any excess cooking liquid, then brush the ribs generously with the prepared glaze.
Broil for caramelization: Place the glazed ribs under a high broiler for 5–7 minutes, until the coating becomes glossy and caramelized. Keep an eye on them during this step to prevent burning.
Rest and garnish: Let the ribs rest for 5 minutes before slicing between the bones. Sprinkle with sesame seeds, chopped green onions, and fresh cilantro.
Serve: Enjoy the ribs with steamed rice or stir-fried vegetables for a satisfying meal.
Important Recipe Tips
Choose meaty ribs: Thick, well-meated pork ribs help deliver a juicy and tender result.
Keep the cooking temperature low: Slow roasting at 300°F gives the connective tissue time to soften, making the ribs tender.
Adjust the glaze: Simmer the sauce a little longer if you prefer a thicker, more concentrated coating.
Control the heat: Reduce or leave out the sriracha and red pepper flakes for a milder glaze. Add more if you enjoy extra spice.
Alternative options: Beef ribs or plant-based alternatives such as jackfruit or seitan can be used instead of pork. Adjust cooking times to suit the alternative.
Serving ideas: Serve the ribs as party appetizers with extra sauce for dipping, or make them part of a larger meal with garlic fried rice, cucumber salad, miso soup, grilled corn, or coleslaw.
Refrigerator storage: Keep leftover ribs in an airtight container for 3–4 days.
Reheating: Cover the ribs with foil and warm them in a 325°F oven for 10–15 minutes. Brush with extra sauce to help keep them moist.
Freezing: Wrap individual portions in heavy-duty foil, place them in freezer-safe bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-ahead preparation: Cook the ribs ahead of time and store them without the glaze. Refrigerate the sauce separately, then brush it over the ribs and broil just before serving for the best caramelized finish.
Final Thought
With tender meat, a rich sticky glaze, and a lovely balance of sweet, savory, and spicy flavors, these Asian pork ribs are sure to impress. Serve them hot with your favorite sides and enjoy every delicious, sauce-coated bite.
