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Asian Pork Ribs

Sticky, caramelized Asian-inspired pork ribs with tender meat that falls off the bone, featuring a perfect balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 pounds baby back ribs or spare ribs
  • 1/4 cup soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1 teaspoon five-spice powder
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds

Method
 

  1. Remove the silver skin from the back of the ribs by sliding a knife under one corner and pulling it off in one piece. Season both sides with salt and pepper.
  2. Whisk together soy sauce, hoisin sauce, honey, rice wine, sesame oil, garlic, ginger, brown sugar, and five-spice powder. Reserve half for basting later.
  3. Coat the ribs generously with half the marinade, massaging it into every crevice. Let them rest at room temperature for 30 minutes, or refrigerate for up to 24 hours.
  4. Preheat oven to 275°F. Wrap the marinated ribs tightly in foil and place on a baking sheet. Cook for 2 hours until the meat starts pulling away from the bones.
  5. Remove the foil and brush with the reserved marinade. Increase oven temperature to 425°F and cook uncovered for 15-20 minutes until the surface becomes beautifully caramelized and sticky.
  6. Let the ribs rest for 10 minutes before cutting between the bones. Garnish with chopped green onions and sesame seeds.

Notes

Marinate the ribs overnight for deeper flavor. Don't skip removing the silver skin for tender ribs. Avoid high heat initially to prevent drying out. Let ribs rest for 10 minutes before cutting. Refrigerate leftovers for up to 4 days or freeze for 3 months. Reheat gently in 300°F oven covered with foil. Budget substitutions: use apple cider vinegar for rice wine, ground ginger instead of fresh, or barbecue sauce mixed with soy sauce for hoisin.