Hoisin Sticky Ribs
This post may contain affiliate links. Read my full disclosure policy. Dig into these succulent hoisin sticky ribs, slow-cooked in a rich Asian barbecue sauce until they’re tender enough to fall right off the bone. Slow-baked in a rich hoisin barbecue sauce until the meat is tender and falls right off the bone, these hoisin sticky ribs are seriously finger-licking good. The recipe itself is simple, but you’ll want to plan ahead—you need at least four hours to marinate and another two and a half to slow-cook in the oven. “Outstanding! I could’ve eaten a whole rack of ribs myself. Served with lots of paper towels. We’ll make them again soon!” What You’ll Need To Make Hoisin Sticky Ribs Hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, garlic & ground ginger: These make up the hoisin BBQ sauce—a sweet, savory, tangy blend with a bit of heat and plenty of depth from the garlic and ginger. Baby back ribs: Tender and meaty, baby back pork ribs are the perfect cut for this sticky, flavorful sauce. Be sure to remove the membrane so the ribs cook up nice and tender (you can ask your butcher to do it for you). Scallions & sesame seeds (optional): A final sprinkle of color and crunch for garnish—totally optional but a nice touch. Jump to the printable recipe for precise measurements Hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, garlic & ground ginger: These make up the hoisin BBQ sauce—a sweet, savory, tangy blend with a bit of heat and plenty of depth from the garlic and ginger. Baby back ribs: Tender and meaty, baby back pork ribs are the perfect cut for this sticky, flavorful sauce. Be sure to remove the membrane so the ribs cook up nice and tender (you can ask your butcher to do it for you). Scallions & sesame seeds (optional): A final sprinkle of color and crunch for garnish—totally optional but a nice touch. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the sauce. In a medium bowl, stir together the hoisin sauce, chili sauce, dry Sherry, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well combined. Pro Tip: The sauce will be delicious regardless, but if you have time, make it a day ahead — the flavors meld and deepen overnight. Step 2: Prep and marinate the ribs. Cut the rib racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy-duty foil and place the ribs on it. (Lining the pan with heavy-duty foil not only makes cleanup a breeze, but also prevents the sauce from burning onto the pan.) Reserve 1 cup of sauce, then pour the rest over the ribs, coating both sides. Arrange in a single layer, cover tightly with foil, and refrigerate for at least 4 hours or overnight. Step 3: Bake low and slow. Preheat the oven to 300°F and position a rack in the center. Bake the covered ribs for 2 hours without disturbing them, then carefully remove the foil (watch out for hot steam!). The foil locks in moisture, preventing the ribs from drying out over the long cooking time. Pro Tip: Low and slow is key. Baking at the low temperature of 300°F is crucial for breaking down connective tissue, ensuring the ribs are super juicy and tender. Step 4: Baste and finish baking. Brush the ribs generously with the reserved sauce. Increase the oven to 350°F and return the pan to the oven, uncovered, for about 30 minutes, until the sauce is sticky and the ribs caramelize. Step 5: Rest and serve. Let the ribs cool briefly, then slice between the bones. Garnish with scallions and sesame seeds if you like, and enjoy! More Asian-Style Recipes You May Like RecipeComments (55)Add Comment Recipe Comments (55) Add Comment Ingredients 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee ½ cup chili sauce (preferably Heinz) 2½ tablespoons dry Sherry 2 tablespoons honey 2 tablespoons soy sauce 1½ tablespoons rice vinegar ½ teaspoon sesame oil 4 cloves garlic, minced ½ teaspoon ground ginger 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below) 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee ½ cup chili sauce (preferably Heinz) 2½ tablespoons dry Sherry 2 tablespoons honey 2 tablespoons soy sauce 1½ tablespoons rice vinegar ½ teaspoon sesame oil 4 cloves garlic, minced ½ teaspoon ground ginger 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below) For Serving (optional) 2 scallions, dark green parts only Sesame seeds 2 scallions, dark green parts only Sesame seeds Instructions Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl. Cut the rib rack racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight. Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve. Garnish with scallions and sesame seeds, if desired. Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together. Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl. Cut the rib rack racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight. Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve. Garnish with scallions and sesame seeds, if desired. Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together. Pair with Nutrition Information Powered by Serving size: 4 Calories: 1,250 Fat: 77 g Saturated fat: 27 g Carbohydrates: 46 g Sugar: 31 g Fiber: 3 g Protein: 91 g Sodium: 2,330 mg Cholesterol: 315 mg Serving size: 4 Calories: 1,250 Fat: 77 g Saturated fat: 27 g Carbohydrates: 46 g Sugar: 31 g Fiber: 3 g Protein: 91 g Sodium: 2,330 mg Cholesterol: 315 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerAmericanAsian Beef, Lamb, Veal & Pork Dinner American Asian