These are the sticky pork ribs that you could probably have every weekend. These Asian Pork Ribs are delicious and easy recipe, which you could have on your own or serve to your family and friends in no time at all. The best thing about it is that it only has four simple ingredients:
Sticky Pork Ribs
This is one of those times when you must talk to your butcher and tell him or her that you need meaty pork ribs. You can choose spare ribs or baby back ribs. Just make sure that you leave the meat shop with very meaty ribs in your shopping bag.
Once you have your pork ribs in your kitchen, separate the ribs. Doing so will surround each rib with that sticky and sweet sauce. Also, separating the ribs will expose more of the ribs to heat.
Hoisin Sauce
Hoisin sauce is also known as Chinese barbecue sauce. In Chinese cuisine, this pungent sauce is usually added to marinades, dips, stir-fried dishes, and grilled dishes. It is a mixture composed of vinegar, fermented soy, sweetener, chili, and garlic. Hoisin sauce is thick, sticky, and dark.
Taste it on its own and you will find it slightly sweet, salty, and exploding with all those well-combined Asian flavors. It is an acquired taste, but Hoisin sauce is always incorporated into traditional Vietnamese and Chinese dishes.
If you like Asian food, Hoisin sauce is the right barbecue sauce for you. If this is the first time you have Hoisin sauce in your dish, use a small amount and dilute it with a bit of oil or water.
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The Ketchup
Hoisin sauce is not enough to make the sauce perfectly flavorful and sticky You should add ketchup to it but this is optional. In this recipe, I omitted the ketchup and it turned out perfectly delicious. Ketchup is a tangy and sweet sauce made from vinegar, spices, seasonings, sweetener, and tomatoes.
Sriracha Sauce
This is a type of chili sauce or hot sauce, made from a paste that consists of salt, chili peppers, garlic, distilled vinegar, and sugar. It may have been a condiment, created at local restaurants in Si Racha, situated in the Chonburi Province of Eastern Thailand.
This was believed to have been the reason it was named Sriracha. In Vietnam, it is a condiment for fried noodles, phở, sauces, and spring rolls. In Thailand, Sriracha is a dip for seafood. You can put Sriracha on everything. It makes food spicier. The sticky sauce in this recipe needs spiciness and Sriracha always delivers.
Go ahead and impress with this mouth-watering yet straightforward dish. There is nothing more comforting than sticky sweet, tender pork ribs to go home to after a hectic work week.
How to Cook the Asian Pork Ribs
1. Preheat the oven to 120°C / 248°F. Mix the hoisin, bbq sauce and sriracha (optional) in a large bowl. Reserve 1/2 cup in a separate bowl for basting later. Set aside.
2. Season the pork ribs with salt, then place them in the prepared sauce and toss each rib to coat them evenly.
Line the baking tray with foil and arrange the pork ribs on top. Use another sheet of foil and cover the top, sealing the bottom and top foil to form a tight “foil bag”.
3. Cook in a pre-heated oven for 2 hours. Or you can place the pork ribs in an instant pot and press “manual” and set the time to 30.
4. After the ribs are cooked in the oven, transfer the “foil bag” in the heat-proof surface and remove the top foil cover. Now, you can turn the oven to 200°C / 390°F.
5. Place the ribs on another lined baking tray and brush each rib generously with the reserved sauce and put the ribs back in the oven uncovered for about 7-10 minutes or until the edges of the ribs start to char.
6. Take the ribs off from the oven and arrange into a serving plate. Serve with rice and prepare lots of napkins.
Sticky Pork Ribs
Print Pin RateIngredients:
- 1 kg rack of pork spare ribs cut into individual ribs
For the Sauce:
- 1 cup hoisin sauce
- 1 cup barbecue sauce any brand will do
- ½ cup sriracha sauce or any spicy sauce – *this is optional
- 1 tsp sea salt
Instructions:
- Preheat the oven to 120°C / 248 °F
Prepare the Sauce:
- Mix the hoisin, bbq sauce and sriracha (optional) in a large bowl. Reserve 1/2 cup in a separate bowl for basting later. Set aside.
Prepare the Ribs:
- Season the pork ribs with salt, then place them in the prepared sauce and toss each rib to coat them evenly.
- Line the baking tray with foil and arrange the pork ribs on top. Use another sheet of foil and cover the top, sealing the bottom and top foil to form a tight “foil bag”.
- Cook in a pre-heated oven for 2 hours. Or you can place the pork ribs in an instant pot and press “manual” and set the time to 30.
- After the ribs are cooked in the oven, transfer the “foil bag” in the heat-proof surface and remove the top foil cover. Now, you can turn the oven to 200°C / 390 °F.
- Place the ribs on another lined baking tray and brush each rib generously with the reserved sauce and put the ribs back in the oven uncovered for about 7-10 minutes or until the edges of the ribs start to char.
- Take the ribs off from the oven and arrange into a serving plate. Serve with rice and prepare lots of napkins.
Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.
10 thoughts on “Asian pork ribs | Sticky Pork Ribs”
Thanks for posting this recipe… <3 I love pork ribs
I love these pork ribs, they are sticky, saucy and so yummy..
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Those sticky pork ribs look wonderful and I’m starving so your pictures are making me really want this! LOL! Saving for later.
My family LOVED This! We added extra sriracha because my kids and husband love it so much. Huge hit- can’t wait to make it again.
I so love this recipe… I tried it and it was so yummy 🙂 my family loves it. I omitted the sriracha though because my kid doesn’t like it spicy.
Is ketchup ( what we call tomato sauce in South Africa) the same as barbecue sauce? Can one use ketchup instead of barbecue sauce in your recipe?
I love easy recipes and this one made my day. Perfect for backyard gatherings.
Omg! I love that this so easy to create.. I will be making this tomorrow.. I guess, I will skip with the sriracha because my kiddo has a zero tolerance with spicy food.. Yum!! Thank you for sharing.