These Sticky Asian Pork Ribs are a mouthwatering combination of sweet, savory, and umami-rich flavors. Baked low and slow until meltingly tender, the ribs are coated in a fragrant dry rub and finished with a sticky brown sugar-honey glaze infused with garlic, ginger, and soy. Broiled at the end for a lightly charred finish, these ribs are perfect for cookouts, dinner parties, or a weekend indulgence. No marinating needed, and they can also be made in a slow cooker for convenience.

Full Recipe:

Ingredients

For the ribs:

• 2.5 lbs St. Louis or baby back ribs (about 1 large rack)

Dry Rub:

• 2 tbsp brown sugar

• 2 tsp smoked paprika

• 2 tsp Morton kosher salt

• 1 tsp granulated garlic

• 1 tsp granulated onion

• ¼ tsp ground ginger

• ¼ tsp Chinese five spice

• ¼ tsp white pepper

Sticky Glaze:

• 1 tbsp sesame oil

• 10–12 garlic cloves, finely minced

• 1 tbsp grated fresh ginger

• ⅔ cup brown sugar

• ½ cup soy sauce

• 1/3 cup rice vinegar

• ¼ cup honey

• 1 tsp red pepper flakes (adjust to taste)

Directions

1. Prep the ribs:
Preheat oven to 275°F (135°C). Remove the membrane from the back of the ribs and cut into 3–4 sections. Pat dry.

2. Apply dry rub:
Mix all dry rub ingredients in a small bowl and coat the ribs evenly on all sides.

3. Bake:
Wrap each rib section tightly in foil and place on a baking sheet.

• Baby back ribs: Bake 2–2.5 hours

• St. Louis ribs: Bake 2.5–3 hours

4. Make the glaze:
In a saucepan, heat sesame oil on medium-low. Add garlic and ginger; sauté for 2 minutes. Add remaining glaze ingredients and bring to a boil, stirring. Reduce heat and simmer 5–7 minutes until thickened.

5. Glaze and broil:
Unwrap ribs and brush generously with the sticky glaze. Broil on high for 2–3 minutes until charred and caramelized. Watch closely to prevent burning.

6. Serve:
Slice into individual ribs and serve with extra glaze on the side.

Nutrients (Approx. per serving, serves 4)

• Calories: ~450–500

• Protein: ~30g

• Fat: ~25g

• Carbohydrates: ~30g

• Sugar: ~20g

• Sodium: High (due to soy sauce and seasoning; reduce soy or use low-sodium for lighter version)

A Flavor Profile That Captures East Asian Inspiration

These ribs draw flavor from classic East Asian culinary elements like soy sauce, sesame oil, ginger, and garlic—all of which bring depth and richness to the glaze. The glaze is sweetened with brown sugar and honey, offering a rich, sticky texture that clings to every inch of the meat. It’s then balanced with the bright acidity of rice vinegar and just enough heat from red pepper flakes to bring everything together.

Meanwhile, the dry rub adds complexity from the start. Smoked paprika adds a deep smokiness, while Chinese five spice infuses the ribs with warm aromatic notes from cinnamon, star anise, cloves, fennel, and Szechuan peppercorn. Ginger and garlic powder contribute familiar warmth, while white pepper adds subtle heat.

The glaze and the rub don’t compete—they complement each other. The dry rub seasons the meat during the slow bake, allowing the flavors to penetrate deeply, while the glaze adds a finishing layer of complexity that caramelizes beautifully under the broiler.

Texture: Tender Meat and a Perfect Sticky Finish

These ribs are cooked low and slow to ensure maximum tenderness. By wrapping them in foil and baking them for 2 to 3 hours (depending on the cut), you’re essentially creating a steaming environment that allows the meat to soften while still retaining flavor. Once unwrapped, the ribs are basted with the glaze and broiled briefly to create a glossy, lightly charred exterior.

This dual cooking method—slow bake followed by high-heat broil—gives you the best of both worlds: tender meat that pulls away easily from the bone and a slightly crispy, caramelized exterior that’s loaded with flavor.

If you’re short on time or oven space, these ribs can also be adapted for the slow cooker. Just apply the dry rub, cook the ribs on low for 6–7 hours or high for 3–4 hours, then finish them under the broiler with the glaze.

Ease of Preparation and Cooking Tips

One of the standout features of this recipe is its simplicity. There’s no need to marinate overnight—just rub, bake, glaze, and broil. The dry rub comes together in minutes, and the glaze takes about 10 minutes on the stovetop.

To prep the ribs, you’ll need to remove the silver membrane on the back of the rack—a quick but important step to ensure tenderness. Patting the ribs dry before adding the rub also helps the seasoning adhere and promotes better browning.

The glaze should be simmered until it reaches a syrupy consistency, but it will continue to thicken slightly as it cools. If you’re making it ahead of time, reheat gently before brushing onto the ribs.

When broiling, keep a close eye—sugar-based glazes can burn quickly. Position the rack in the middle of the oven (not too close to the broiler element) to give yourself some room to work with, and turn the ribs if necessary for even caramelization.

Serving Suggestions and Pairings

Sticky Asian Pork Ribs are rich, bold, and flavorful—ideal for pairing with lighter sides that balance their intensity. Serve them with steamed jasmine or coconut rice to soak up the glaze. For a low-carb option, cauliflower rice or stir-fried vegetables work beautifully.

A fresh cucumber salad with rice vinegar and sesame seeds offers a crisp, cooling contrast, while kimchi or pickled radish adds tang and depth. For a heartier meal, consider pairing with garlic noodles or sesame soba.

You can also serve the ribs as part of a larger Asian-inspired spread—dim sum, spring rolls, dumplings, or sticky wings all pair well for parties and gatherings. Don’t forget extra napkins—these ribs are gloriously messy and best enjoyed with your hands.

For drinks, cold beer, sparkling water with lime, or light, citrusy cocktails like mojitos or ginger-lime spritzes enhance the flavor and cleanse the palate.

Make-Ahead and Storage Tips

These ribs are great for making ahead. You can fully cook and glaze them up to one day in advance, then simply broil or reheat them before serving. Store leftovers in an airtight container in the fridge for up to three days.

The glaze can be made separately and stored in the refrigerator for up to a week. It also works wonderfully as a dipping sauce or marinade for chicken, shrimp, or tofu.

If you’re meal prepping, freeze the cooked ribs (without glaze) in foil or a freezer-safe container. Defrost overnight in the refrigerator and finish with glaze under the broiler for a freshly-made feel.

Why You’ll Love These Ribs

These Sticky Asian Pork Ribs offer a crave-worthy combination of sweet, salty, spicy, and umami. They’re bold enough to be the main attraction yet easy enough for a weeknight treat. The tender texture, aromatic glaze, and slightly charred exterior deliver a flavor experience that’s both indulgent and memorable.

Because they’re so flexible—whether oven-baked, broiled, or slow-cooked—they fit into a variety of occasions. Make them the highlight of your next barbecue, bring them to a potluck, or serve them as a comforting family dinner. Their crowd-pleasing flavor makes them a guaranteed hit.

And while they taste like they took all day, the hands-on time is minimal. With no marinating required and a simple method, these ribs offer gourmet results with surprisingly little effort.

Conclusion

Sticky Asian Pork Ribs are the perfect blend of convenience, flavor, and wow factor. With a balanced dry rub and a glossy glaze made from everyday pantry ingredients, they deliver restaurant-quality results without the fuss. Ideal for everything from casual dinners to festive celebrations, these ribs are rich, aromatic, and satisfyingly sticky. Whether baked in the oven or simmered in the slow cooker, they promise a finger-licking experience that will earn a permanent spot in your recipe collection. Simple to prepare, impossible to resist—these ribs are your next go-to for a delicious, indulgent meal.