Given the choice, I will almost always choose beef ribs over pork ribs. But my sister introduced me to these pork ribs and there are times when I crave them. These ribs are juicy, tender, and glazed with a delicious Asian barbecue sauce. They are easy to make, messy to eat, and oh so delicious!
Passes the kid taste test
My nephew isn’t a picky eater, however, he has a limited range of foods that he loves. In most cases, he will try something new, although he may approach it with suspicion and there’s no guarantee that he’ll like it. In general, he likes simple things – like a steak seasoned with just salt and pepper – so we were surprised that he likes these ribs as much as we do.
An easy and simple recipe
These ribs are really quite simple to prepare. There isn’t anything fussy to do to prep the ribs like removing the membrane on the back of the ribs (but you could if you want to). If anything, depending on the size of your pot, you may need to cut the racks of ribs in half to get them to fit. We are able to fit three full racks, uncut, into our 12-quart multi-pot. After that, just crush a few cloves of garlic, slice a piece of ginger, and add water to cover. That’s the rib prep done.
While the ribs are cooking, you can pull together the Asian barbecue sauce. For us, the ingredients that make up the sauce are pantry staples. But if they aren’t in your pantry, you should be able to find these items in the Asian or international aisle of most grocery stores.
Make ahead, feed a crowd
If you aren’t making it for dinner, this recipe works well if you are hosting a get-together and want to get some of the cooking done ahead of time. You can cook the ribs and prepare the sauce a couple of days in advance, leaving the final bake to the day of your party. Remember to pull the ribs out of the fridge and let them sit at least 15-20 minutes at room temperature while you preheat the oven.
So, there you go, an easy recipe for juicy and delicious sticky pork ribs.Print
This recipe for sticky, Asian, fall-off-the-bone ribs is modified from Stuart O’Keefe’s recipe on foodnetwork.com.
For the ribs
2 racks baby back pork ribs
4 cloves garlic, crushed
One 1-inch piece fresh ginger, sliced thin
For the sauce
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese five-spice powder
1 teaspoon chili garlic paste (like sambal), or to taste, optional
Green onions, thinly sliced
If necessary, cut each rack of ribs into two pieces to better fit in the pot.
Add the ribs, garlic, and ginger to a large pot. Add enough water to cover the ribs. Bring to a boil then reduce the heat and let simmer for an hour. Turn off the heat and let the ribs sit for about 5 minutes. Drain and pat dry the ribs with paper towels.
While the ribs are cooking, prepare the sauce. In a saucepan, combine the hoisin sauce, soy sauce, sugar, vinegar, five-spice powder, and chili garlic sauce. Heat over medium heat, stirring occasionally, until the sauce is smooth and thick, 7 to 10 minutes.*
Preheat the oven to 400 degrees F. Line a large-rimmed baking sheet with aluminum foil.
Place the ribs in a single layer on the prepared baking sheet and brush all over with the sauce.
Roast for 30 minutes, basting with more sauce after 15 minutes. Remove from the oven and finish with a final light glazing of sauce.
Cut the ribs into 1 or 2 rib portions. Garnish with green onions and sesame seeds and serve. Ribs may be served hot or at room temperature.
*The ribs can be cooked through Step #3, 2-3 days in advance. On the day you plan to serve them, let the ribs sit at room temperature for 15-20 minutes and continue from Step #4.
- Prep Time: 5 minutes
- Inactive Time: 10 minutes
- Cook Time: 1 hour, 45 minutes
- Category: Main Dishes, Pork
- Cuisine: American
- Calories: 440.48
- Sugar: 13.39 g.
- Sodium: 909.72 mg.
- Fat: 30.24 g.
- Saturated Fat: 8.58 g.
- Carbohydrates: 21.84 g.
- Fiber: 1.78 g.
- Protein: 21.05 g.
- Cholesterol: 92.97 g.
Keywords: pork ribs, Asian