These ribs are all flavor - sweet, sticky pork ribs with both grill and oven instructions.
Perfectly cooked either way, these Asian-inspired ribs use ingredients you likely already have in your pantry. They're naturally gluten free, and can be made with other dietary restrictions in mind, too!
Quick hits: why you'll love these ribs
TENDER: No dry ribs here. Cooked to perfection, these ribs have plenty of juicy flavor.
SIMPLE, FLAVORFUL GLAZE: This Asian-inspired glaze uses ingredients you likely already have in your pantry!
INSTRUCTIONS FOR OVEN OR GRILL: No grill? No problem. I've included instructions for the oven, too, so you can make these sticky pork ribs year-round.
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Ingredients needed
These sticky Asian pork ribs feature both a spice rub and a glaze to inject a ton of flavor into these ribs.
Ingredients for the ribs
PORK RIBS: You'll need a full rack of pork ribs for this recipe. I used baby back/ spare ribs, but you can also use St. Louis-style ribs too!
SPICE RUB: The spice rub for the ribs includes brown sugar OR coconut sugar, salt, paprika, chili powder, and pepper. A simple, but hugely flavorful spice rub! Frankly, I sometimes skip the glaze when making these ribs because the spice rub is enough.
Ingredients for the glaze
BALSAMIC VINEGAR: Any balsamic vinegar will do, but make sure you grab straight balsamic vinegar, not dressing.
HONEY: Raw honey is the go-to, and adds the sweetness to the sticky glaze!
TAMARI/COCONUT AMINOS: Tamari or coconut aminos keeps this recipe gluten free, but feel free to use soy sauce if you'd like.
GARLIC: Fresh minced garlic goes a long way! If you are a garlic lover, feel free to add a clove or two.
GINGER: Fresh ginger adds so much flavor to the glaze; I wouldn't recommend skipping! If you only have ground ginger, though, use roughly ¾ teaspoon ground ginger.
Special equipment
Obviously, your equipment will vary between making these ribs in the oven or on the grill.
A couple pieces of equipment remain the same, though!
Cooking instructions for the grill
Whether on a gas grill or pellet grill, grilled ribs are so stinkin' simple. Most of the effort happens in advance!
PREP THE RIBS: If needed, remove the membrane or silver skin on the back of the ribs. Flip the ribs meat-side down, and use a sharp knife to try and wiggle under the membrane. Set the knife aside and get your fingers under the gap you've created. Firmly but carefully pull the membrane off the back of the ribs.
MAKE THE RUB: Combine the brown sugar or coconut sugar, salt, paprika, chili powder, and pepper. Stir until incorporated. Rub this all over the ribs, making sure to use ALL of the spice rub and getting into every little nook and cranny.
PREHEAT THE GRILL: Prep the grill for indirect grilling, lighting only one side of the burners for a gas grill. (For a pellet grill, you'll just place the ribs on the outer edges or the upper rack if you have one.) Preheat to 300 degrees F.
COOK OVER INDIRECT HEAT: If desired, seal the ribs in an aluminum foil packet or put them in an aluminum pan to help with cleanup and prevent flare-ups. Place the ribs over indirect heat (either the unlit side of the grill or on the outer edges of a pellet grill). Cover and cook for 1 hour, until the internal temperature reaches 145 degrees F.
PREPARE SAUCE: Combine all the sauce ingredients in a saucepan over medium heat, stirring for about 5 minutes or until sauce starts to thicken. Set aside while ribs cook.
MOVE OVER DIRECT HEAT & BASTE: Using kitchen tongs, move the ribs bone-side down over direct heat. Baste with the sauce every 5 minutes for about 20 minutes.
REST MEAT: Let the ribs rest for at least 5 minutes before sprinkling with sesame seeds and slicing for serving!
Cooking instructions in the oven
No grill? No problem. Using the same principles as above (cooking, covered, low and slow, then uncovering and basting), you'll still get juicy, tender, sticky pork ribs by roasting them in the oven.
Still, there are a few notable differences between grilling and roasting in the oven.
PREP: Follow the instructions above for removing the membrane on the back of the ribs, prepping the spice rub, and rubbing the ribs.
ROAST: Preheat the oven to 325 degrees F. Seal the ribs in an aluminum foil packet or put them in an aluminum pan and cover with additional aluminum foil. Bake for 2 hours, until internal temperature reaches 145 degrees.
PREPARE SAUCE: Combine all the sauce ingredients in a saucepan over medium heat, stirring for about 5 minutes or until sauce starts to thicken. Set aside while ribs cook.
BROIL & BASTE: Remove the ribs from the oven and uncover. Turn the oven up to broil and carefully move one of the oven racks to the top or second from the top position. Brush the ribs sauce and broil for up to 6 minutes, basting every 2 minutes.
REST MEAT: Let the ribs rest for at least 5 minutes before sprinkling with sesame seeds and slicing for serving!
Substitutions
Need to swap something out? I've got you. Here's some substitutions you can make in this recipe.
- Without brown sugar: swap with coconut sugar
- Use soy sauce: instead of tamari or coconut aminos
- Use ground ginger: To replace fresh ginger, use ¾ teaspoon ground ginger
- Replace honey: Use brown sugar.
- Omit balsamic vinegar: Use 2 tablespoons rice vinegar and an additional 2 tablespoons tamari/coconut aminos
Serving suggestions
You've got an amazing, tender rack of ribs - now what to serve it with?
The go-to side for ribs is coleslaw! For a different spin, try Asian Cabbage Salad.
Alternatively, fresh veggies sides like Easy Cucumber Salad or Mediterranean Tomato & Cucumber Salad make great options.
For roasted veggies, Oven Roasted Shishito Peppers are popular in our house in the summer!
If you're grilling out, serve a staple like Classic Potato Salad.
FAQs
You're looking for an internal temp of 145 degrees F before basting these ribs!
Yes, you can reduce the brown sugar in the rub to make the overall recipe a little less sweet. I'd stick with the honey in the basting sauce, though!
Add up to a tablespoon of chili paste to the sauce. Start small and adjust to your tastes!
I'd only flip the ribs while basting. Brush with sauce, flip, let cook a minute or two, baste, and flip again. Repeat until you're out of sauce.
Once you move the ribs to direct heat when grilling, flare-ups can occur. If you notice the sauce is starting to burn rather than caramelize, move the ribs a little off the heat (i.e. not directly over the flame, but not as far away as indirect cooking).
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Did you give these Sticky Pork Ribs a try? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Sticky-Sweet Asian Pork Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: Asian
- Diet: Gluten Free
Description
The best, sticky pork ribs aren't fall-off-the-bone - they're tender, juicy, and basted to perfection! These Asian-inspired pork ribs feature a simple rub plus a flavorful basting sauce.
Ingredients
For the ribs:
- 1 full rack pork back ribs
- 1 tablespoon kosher salt
- ¼ cup brown sugar or coconut sugar
- ½ tablespoon smoked paprika
- ½ tablespoon chili powder
- 1 teaspoon ground black pepper
For the glaze:
- ¼ cup balsamic vinegar
- ¼ cup raw honey
- 2 tablespoons tamari or coconut aminos
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon fresh cracked black pepper
- 1 tablespoon sesame seeds, lightly toasted, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
Grill instructions:
- First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
- In a medium bowl, combine the salt, brown sugar, smoked paprika, chili powder, and black pepper. Sprinkle the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
- Preheat a grill to 300 degrees F for indirect cooking: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 300 degrees F.
- Place the ribs in a disposable aluminum tray OR place the ribs on a large sheet of aluminum foil and cover with another sheet of aluminum foil, crimping the sides to make a packet. Put the ribs on the grill. Cover grill and cook for an hour, maintaining the 300 degree F heat throughout. The ribs are done when an inserted meat thermometer reaches 145 degrees F.
- While the ribs are cooking, combine the balsamic vinegar, honey, tamari, garlic, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
- Once the ribs are cooked, use tongs to remove the ribs from the pan or foil packet and place directly onto the grates, bone side down, now using direct heat. Baste the meaty side of the ribs with sauce, then cover and continue to grill for about 2 minutes. Baste again and flip the ribs meat side down, continuing to baste and flip every 2 minutes until you run out of sauce.
- Carefully remove the ribs from the grill and place on a large cutting board. Allow the ribs to rest for at least 5 minutes before cutting into individual ribs. Sprinkle with sesame seeds and chopped parsley. Serve warm with any remaining sauce.
Oven instructions:
- First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
- In a medium bowl, combine the salt, brown sugar, smoked paprika, chili powder, and black pepper. Sprinkle the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
- Preheat the oven to 325 degrees F. Line a baking sheet with a large sheet of aluminum foil. Place the ribs in the middle, then place another sheet of aluminum foil on top, crimping the edges of the two sheets together to create a sealed package. Roast in the oven for 2 hours.
- While the ribs are cooking, combine the balsamic vinegar, honey, tamari/coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
- Remove the ribs from the oven and carefully peel back the top layer of aluminum foil. Carefully move a rack in the oven to the 2nd-from-the-top position. Set the oven to broil on high. Brush the ribs generously with sauce. Return the ribs to the upper level of the oven and broil for 4-6 minutes, basting every 2 minutes.
- Let the ribs rest for at least 5 minutes before individually slicing each rib. Garnish with sesame seeds and chopped parsley before serving with remaining sauce.
helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Chelsea says
Thanks, helan!