When preparing Sticky Asian Pork Ribs, you’ll need tools like a sharp knife, basting brush, and roasting pan.
Gather 2 lbs of pork ribs, 1/3 cup soy sauce, 1/4 cup hoisin sauce, 2 tbsp honey, 3 cloves minced garlic, and 1 tbsp grated ginger.
This dish marries sweet, savory, and spicy notes through precise ingredient ratios.
To achieve tender, fall-off-the-bone perfection, understanding the marinating process is essential.
What transforms these ribs into an irresistible delight?
Kitchen Tools Required
- 1 large baking tray
- 1 saucepan
- 1 basting brush
- 1 aluminum foil
- 1 sharp knife
Ingredients
- 2 kg pork ribs
- 1 cup soy sauce
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon chili flakes
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sticky Asian Pork Ribs, follow this timeline:
Timeline for Sticky Asian Pork Ribs:
- Preparation (20 minutes):
- 0:00 – 0:10: Gather all ingredients and equipment.
- 0:10 – 0:15: Mince garlic and grate ginger.
- 0:15 – 0:20: Combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili flakes in a saucepan.
- Sauce Preparation (5 minutes within the prep time):
- 0:20 – 0:25: Simmer the sauce mixture over medium heat until slightly thickened.
- Marinating (Optional for enhanced flavor):
- If possible, marinate the ribs in the sauce mixture for several hours or overnight in the refrigerator.
- Cooking (2 hours):
- 0:25 – 0:30: Preheat the oven to 150°C (300°F).
- 0:30 – 0:35: Place the pork ribs on a baking tray and brush generously with the sauce.
- 0:35 – 2:05: Cover the ribs with aluminum foil and bake for 1.5 hours.
- 2:05 – 2:10: Remove foil and increase oven temperature to 200°C (390°F).
- 2:10 – 2:40: Bake for an additional 30 minutes, basting occasionally.
- Resting (10 minutes):
- 2:40 – 2:50: Let the ribs rest after cooking.
- Garnishing & Serving:
- 2:50 – 3:00: Garnish with toasted sesame seeds and sliced green onions before serving.
Recipe
Sticky Asian Pork Ribs are a delightful fusion of sweet, savory, and slightly spicy flavors that are sure to please any crowd.
This dish features tender pork ribs coated in a luscious sauce made from soy sauce, hoisin sauce, honey, and a blend of aromatic spices.
The ribs are slow-cooked to perfection, guaranteeing they’re juicy and fall-off-the-bone tender, with a sticky glaze that makes every bite irresistible.
Perfect for a weekend meal or special occasion, these ribs are a fantastic way to bring a taste of Asia to your dining table.
The preparation of Sticky Asian Pork Ribs begins by creating a flavorful sauce that serves as both a marinade and a glaze.
This sauce is made by simmering soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili flakes until it thickens slightly.
The ribs are then coated with this sauce and baked slowly to allow the flavors to infuse deeply into the meat.
For added texture and visual appeal, the finished dish is garnished with toasted sesame seeds and sliced green onions.
To cook the Sticky Asian Pork Ribs, begin by preheating your oven to 150°C (300°F).
In a saucepan, combine the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes.
Bring this mixture to a simmer over medium heat and let it cook for about 5 minutes until it becomes slightly thickened.
Place the pork ribs on a large baking tray and generously brush them with the prepared sauce.
Cover the ribs with aluminum foil and bake in the preheated oven for 1.5 hours.
Afterward, remove the foil, increase the oven temperature to 200°C (390°F), and continue baking for an additional 30 minutes, basting the ribs occasionally with the sauce for extra stickiness.
Once done, let the ribs rest for 10 minutes before serving, garnished with toasted sesame seeds and sliced green onions.
For the best results, consider marinating the ribs in the sauce mixture for several hours or overnight in the refrigerator to enhance the flavor profile.
Regular basting during the cooking process will guarantee the ribs develop a rich, sticky glaze.
Additionally, be mindful of the oven temperatures and cooking times to achieve the perfect balance of tenderness and caramelization.
Enjoy these succulent ribs as a main dish alongside steamed rice or your favorite Asian-inspired sides.
Cooking Steps
Start by preheating your oven to 150°C (300°F) to guarantee even cooking.
In a saucepan, combine 1 cup of soy sauce, 1/2 cup hoisin sauce, 1/4 cup honey, 1/4 cup rice vinegar, 2 tablespoons sesame oil, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon chili flakes, then simmer for five minutes until the sauce thickens slightly.
Generously brush the 2 kg of pork ribs with this sauce, making sure each piece is well-coated, and cover with aluminum foil to retain moisture during the initial baking phase.
Step 1. Preheat Oven to 150°C
Before diving into the cooking process, make certain your oven is preheated to 150°C (300°F).
This precise temperature guarantees your pork ribs cook evenly and achieve the perfect tenderness.
Here are some tips to help you:
- Oven Accuracy: Use an oven thermometer to verify the temperature.
- Preheat Time: Allow at least 15 minutes for the oven to reach the correct heat.
- Rack Position: Position the oven rack in the middle to guarantee even cooking.
- Clean Oven: Make sure the oven is clean to prevent smoke and off-flavors.
- Equipment Ready: Have your baking tray and aluminum foil on hand.
Preheating is essential for consistent results, so don’t skip this step. Your ribs will thank you with their succulent, juicy texture.
Step 2. Combine Ingredients in Saucepan
In a medium saucepan, combine 1 cup of soy sauce, 1/2 cup of hoisin sauce, 1/4 cup of honey, 1/4 cup of rice vinegar, and 2 tablespoons of sesame oil.
Use high-quality soy and hoisin sauces for richer flavors; consider brands like Kikkoman or Lee Kum Kee for authentic taste.
Measure each ingredient precisely to maintain the delicate balance of sweet, salty, and tangy notes.
Stir the mixture thoroughly to guarantee the honey dissolves completely, preventing any clumps.
Add 4 minced garlic cloves, 1 tablespoon of grated ginger, and 1 teaspoon of chili flakes.
These aromatics introduce depth and a hint of spice. Mix with a wooden spoon, ensuring all ingredients blend seamlessly, preparing them for the next simmering step.
Step 3. Simmer Sauce for Five Minutes
Bring the sauce mixture to a gentle simmer over medium heat, making sure it doesn’t boil vigorously, which could compromise the sauce’s consistency.
Stir occasionally with a wooden spoon to prevent sticking.
Maintain this simmer for precisely five minutes to allow flavors to meld. The goal is a slightly thickened sauce that’s rich and aromatic.
- Watch closely: Avoid high heat, which can cause burning.
- Stir regularly: Guarantees even cooking and prevents lumps.
- Use fresh ingredients: Minced garlic and grated ginger enhance flavor.
- Opt for quality sauces: Select a good brand of soy and hoisin sauce.
- Measure accurately: Consistent results rely on precise measurements.
Once done, remove from heat and let it rest briefly.
This careful simmering creates the perfect glaze for your ribs.
Step 4. Brush Ribs With Sauce Generously
Generously brush the thickened sauce over the pork ribs, guaranteeing each rib is well-coated.
Use a basting brush for even coverage, allowing the flavors to infuse deeply.
With precise movements, dip the brush into your saucepan, making sure it collects a generous amount of the sauce.
Begin with one tablespoon per rib, adjusting as needed to maintain a uniform coating.
The sauce, a blend of 1 cup soy sauce, 1/2 cup hoisin, 1/4 cup honey, and 1/4 cup rice vinegar, enhances the ribs’ taste profile.
Don’t forget the aromatic ginger and garlic that enrich this mixture.
Source fresh, quality pork ribs, preferably from a reputable butcher, to guarantee tenderness.
Proper sauce application is essential in achieving that desired sticky, flavorful finish.
Step 5. Cover Ribs With Foil
Carefully cover the seasoned ribs with aluminum foil, guaranteeing a snug fit around the baking tray to trap moisture.
This vital step helps in cooking the ribs evenly, allowing them to absorb the savory flavors of the marinade without drying out.
Secure the foil tightly along the edges, creating a sealed environment for peak tenderness and moisture retention.
When covering:
- Use a high-quality, heavy-duty foil for durability.
- Make certain no gaps exist to prevent steam from escaping.
- Press foil edges firmly around the tray’s rim.
- Avoid direct contact of foil with the ribs to maintain sauce integrity.
- Check for tears or punctures before baking.
Serving Tips
- Steamed Jasmine Rice: A fragrant and fluffy accompaniment that helps balance the rich flavors of the sticky ribs.
- Stir-Fried Vegetables: A medley of colorful veggies like bell peppers, broccoli, and snap peas adds a fresh and crunchy contrast.
- Pickled Cucumber Salad: Light and tangy, this salad cleanses the palate and complements the sweetness of the ribs.
- Napa Cabbage Slaw: A crisp and invigorating side dish with a hint of acidity to cut through the richness of the pork.
- Chilled Soba Noodles: Serve with a light soy-based dressing for a cool, invigorating side that pairs well with the savory ribs.
Storage/Freezing/Reheating
Storage: Store leftover sticky Asian pork ribs in an airtight container in the refrigerator for up to three days.
Make certain the ribs are completely cooled before refrigerating to maintain flavor and texture.
Freezing: For longer storage, wrap the cooled ribs tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag.
Freeze for up to three months for best taste.
Reheating: Reheat the ribs in a preheated oven at 175°C (350°F) for about 15 minutes, or until heated through.
Alternatively, use a microwave, but this may affect the texture slightly.
Final Thoughts
As you savor the last of your sticky Asian pork ribs, consider how these simple yet precise techniques guarantee success every time.
You’ve mastered the balance of flavors, with 1 cup of soy sauce providing depth, while 1/4 cup of honey adds sweetness.
The 2 kg of pork ribs need to be cooked low and slow at 150°C (300°F) for tenderness.
High-quality hoisin sauce and freshly grated ginger are essential for authenticity.
Don’t overlook the 4 cloves of minced garlic, which infuse the dish with richness.
The final touch of toasted sesame seeds and sliced green onions elevates the presentation and flavor.
With these steps, you’ve created a dish that’s not just a meal but a culinary achievement.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Pork Ribs?
You can substitute pork ribs with beef ribs or chicken wings. Adjust cooking times accordingly; beef needs a longer cook, while chicken takes less. Make sure you use high-quality, fresh meat for best flavor and tenderness.
What Can Be Used as a Substitute for Hoisin Sauce?
You can substitute hoisin sauce with a mixture of 1 tablespoon soy sauce, 1 tablespoon peanut butter, 1 teaspoon honey, and a dash of sriracha. This blend mimics hoisin’s sweet-savory profile for your recipes.
Is There a Way to Make This Recipe Spicier?
To make it spicier, increase chili flakes to 2 teaspoons or add 1 tablespoon of Sriracha. Guarantee you source high-quality chili flakes and Sriracha for ideal heat and flavor. Adjust to taste for desired spiciness.
Are There Any Vegetarian Alternatives for This Recipe?
Substitute ribs with 2 kg of firm tofu or tempeh. Use tamari instead of soy sauce for gluten-free. Confirm proper marination for at least 4 hours. Source high-quality, organic ingredients to maximize flavor and maintain texture.
How Can I Make the Ribs More Tender?
To make ribs more tender, slow-cook them at 150°C (300°F) for 3 hours instead of 1.5, using a 2:1 ratio of apple juice to water in the tray. Source ribs with good marbling for extra tenderness.
Sticky Asian Pork Ribs
Equipment
- 1 large baking tray
- 1 Saucepan
- 1 Basting brush
- 1 aluminum foil
- 1 sharp knife
Ingredients
- 2 kg pork ribs
- 1 cup soy sauce
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon chili flakes
- 2 tablespoons sesame seeds toasted
- 2 green onions sliced
Instructions
- Preheat the oven to 150°C (300°F).
- In a saucepan, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili flakes.
- Bring the sauce mixture to a simmer over medium heat and cook for 5 minutes until slightly thickened.
- Place the pork ribs on a large baking tray and brush generously with the sauce.
- Cover the ribs with aluminum foil and bake for 1.5 hours.
- Remove the foil, increase the oven temperature to 200°C (390°F), and bake for an additional 30 minutes, basting occasionally.
- Once cooked, let the ribs rest for 10 minutes.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
