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If there’s one thing I love, it’s always been ribs. Tender, fall-off-the bone, and smothered with a saucy glaze. Naturally, I wanted to make my own Asian version with a spiced rub and a sticky glaze for that perfect sweet and savory combo. The key is finishing the ribs under the broiler to give it that caramelized, slightly charred taste that makes this recipe so addictive!
Ingredients
*The Recipe Card below includes all the full measurements for these ingredients!
Pork ribs: I use baby back ribs for this recipe since they have that perfect balance of meaty and tenderness, making them ideal for low-and-slow baking.
Dry rub: You’ll need brown sugar (ideally dark brown), garlic powder, chili powder, smoked paprika, onion powder, cumin, ginger powder, and white pepper. This forms the base of the rub to help form that caramelized, spiced exterior for the ribs!
Honey, dark soy sauce: These two make the sticky finishing glaze. Dark soy sauce gives it its deep, caramel color and taste, but you can substitute with regular soy sauce as well (the flavor will just be lighter).
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the ribs: Combine the brown sugar, salt, and dried seasonings in a small bowl. Pat the ribs dry and coat both sides evenly with the prepared dry rub.
Cover the ribs with foil and bake for about 2 1/2 hours, or until very tender.
Once tender, remove the foil. Brush on the honey-soy glaze over the meat, and broil until caramelized and glossy.
Finish with toasted sesame seeds and green onions.
Cooking Tips
Remove the membrane: The thin membrane on the underside of the ribs can become tough and chewy when cooked and can also prevent the rub from sticking properly. To remove it, I like to loosen one corner with a knife, then grip it with a paper towel and slowly peel away. It’s optional, but it’s quite easy to do and makes a great difference!
Bake low and slow: I find that cooking ribs at 275°F gives it ample time for the meat to soften and to begin pulling from the bones. It keeps the ribs nice and juicy and practically makes eating them effortless!
Watch the glaze carefully: Honey can burn quickly under high heat, and we want the glaze to be glossy and sticky without tasting bitter. Keep a close eye on the ribs as it broils and remove once the glaze is bubbling and lightly charred.
If you’re loving these delicious Asian recipes, then you might enjoy some of these:
- Soy Marinated Filipino Short Ribs
- Toasted Garlic Bok Choy
- Sticky 5-Spice Chicken
- Yaki Udon (Stir-Fried Japanese Noodles)
Asian Oven-Baked Ribs (Sticky Honey-Soy Glaze)
4
servings15
minutes2
hours35
minutesIf there’s one thing I love, it’s always been ribs. Tender, fall-off-the bone, and smothered with a saucy glaze. Naturally, I wanted to make my own Asian version with a spiced rub and a sticky glaze for that perfect sweet and savory combo. The key is finishing the ribs under the broiler to give it that caramelized, slightly charred taste that makes this recipe so addictive!
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Ingredients
2 1/2 lbs baby back pork ribs
Toasted sesame seeds
Green onions, chopped
- Dry Rub
1/2 cup packed dark brown sugar
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon ginger powder
1/4 teaspoon ground white pepper
- Honey-Soy Glaze
2 tablespoons honey
1 tablespoon dark soy sauce
Directions
- Pre-heat the oven to 275°F. In a small bowl, combine together all the ingredients for the dry rub and mix well.
- Using a paper towel, pat the ribs dry, then coat on both sides with the dry rub, packing well to ensure sticking. Cover the ribs tightly with aluminum foil, then bake in the preheated oven for 2 1/2 hours until the ribs are tender and cooked all the way through.
- Once the ribs are tender, remove the aluminum foil. In a small bowl, mix together the honey and dark soy sauce well until smooth. Brush the top of the ribs with the honey-soy glaze, then place uncovered under the broiler on high. Broil for about 3 to 5 minutes, or until the ribs are slightly charred on top and the glaze begins to caramelize.
- Let the ribs rest for about 10 minutes before slicing. Garnish with sesame seeds and green onions. Serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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I was wondering how many lbs for your rack of ribs for this asian ribs