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Salty but sweet and covered in a delicious sticky sauce – our Sticky Asian Ribs will be your new BBQ staple. We love good BBQ, and these Sticky Asian Ribs are no exception. We took the sauce from our super popular Sticky Chicken Wings and added it to these baby back ribs for a winning combination. Related Recipe: Try our Korean Beef and Rice 20 Minute Meal or our Slow Cooker Beijing Beef! How to make Sticky Asian Ribs in the oven: The best way to cook ribs in the oven is to cook them for a low temperature, slowly.
It should come off rather easily. Then rinse the ribs under cold water and pat dry. In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper to make a rub. Massage this into the ribs, paying close attention to the top where most of the meat is located. Check them at 2 hours to see if they’re done, continue cooking if they’re not. During the last little bit of cooking, we make the sauce for the ribs. In a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, sriracha and ginger.
Bring the mixture to a boil, then turn down the heat. 5 minutes or until the sauce starts to thicken. It should almost be the consistency of barbecue sauce. Remove your ribs from the oven and turn the temperature to broil. 10-15 minutes on the grill for the sauce to caramelize.
We love our ribs topped with sesame seeds and sliced green onions. What to serve with these Sticky Asian ribs: The good news about ribs is that they can go with pretty much anything. Make these Ribs in the slow cooker or instant pot: If you’re wanting to try these in the slow cooker, we would recommend following the directions in THIS POST. Instead of using the brown sugar and pineapple rub, use the rub from this recipe to pair them with the finishing sticky sauce.