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–+ servings
Two glazed, sliced barbecue ribs topped with chopped peanuts and green onions are served on a white plate. The ribs appear tender and caramelized, with a shiny, sticky sauce.
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5 from 2 votes

Sticky Asian-Inspired Ribs

These sticky Asian-inspired ribs are some of the most tender, juicy, and flavorful ribs you'll ever make. The spice rub and marinade are PACKED with umami-rich flavors balancing sweet, salty, and spicy notes that keep you coming back for more. Perfect for beginners and a guaranteed crowd pleaser!
Prep Time10 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 25 minutes
Course: barbeque, dinner, lunch, Main Course
Cuisine: American, asian, fushion
Keyword: asian ribs, baked ribs, ribs, sticky ribs, summer
Servings: 4

Ingredients

For the ribs

  • 1 rack St. Louis spare ribs about 3–4 lbs
  • 1 tsp salt
  • 1 tsp Chinese five-spice powder
  • 1 tsp garlic powder
  • 1 tsp chili pepper
  • ½ tsp ground ginger
  • ½ tsp white pepper or black pepper

For the marinade/glaze

  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp yuzu or lime juice
  • 2 tsp sesame oil
  • 2 –3 garlic cloves grated
  • 1 tbsp fresh ginger grated
  • 1 –2 tsp chili paste sriracha

Toppings (optional)

  • Sliced scallions
  • Chopped peanuts

Instructions

Prep the ribs

  • Pat ribs dry and remove the silver skin from the back.
  • Place ribs on a foil-lined baking sheet with a layer of parchment paper underneath to prevent sticking.
  • Mix together the spice rub ingredients and rub all over the ribs.

Make the marinade

  • In a bowl, whisk together all marinade ingredients.
  • Set aside about ⅓ cup for glazing later.
  • Brush the remaining marinade all over the ribs.
  • Optional: Marinate ribs for at least 1 hour, or overnight for even more flavor.

Bake low & slow

  • Preheat oven to 300°F (150°C).
  • Wrap ribs tightly in foil, meat side up.
  • Bake for 3 hours, or until very tender.

Glaze & finish

  • Carefully unwrap the ribs. Increase oven temp to 425°F (220°C).
  • Brush ribs with reserved glaze.
  • Roast uncovered for 10–15 minutes, brushing once more halfway through, until sticky and caramelized.

Rest & serve

  • Let ribs rest for 10 minutes.
  • Slice between the bones and garnish with scallions and chopped peanuts.

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 1688mg | Potassium: 153mg | Fiber: 1g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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