Asian Style Pork Ribs

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Tender, caramelized ribs that taste like your favorite takeout — but made at home. These Asian-style ribs feature a bold Chinese five-spice rub and a sweet-savory sticky glaze that’ll have everyone licking their fingers clean. Perfect for summer BBQs or cozy oven days.

Course Dinner, Main Course

Cuisine Asian

Keyword Asian Pork Ribs, asian ribs, Asian Style Ribs

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 419

Author Erren Hart

Ingredients

For the Rub

2 tbsp brown sugar
1 tbsp Chinese five-spice powder
1 tbsp garlic powder
1 tsp ground ginger
1 tsp salt
½ tsp black pepper
½ tsp chili flakes optional, for heat

For the Ribs

3 lb baby back ribs or St. Louis-style ribs
1 tbsp neutral oil such as avocado or canola

For the Glaze

¼ cup low-sodium soy sauce
3 tbsp honey or maple syrup
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sesame oil
2 cloves garlic minced
1 tsp fresh ginger grated

To Finish

toasted sesame seeds
chopped green onions
lime wedges for serving

US Customary - Metric

Instructions

Grill Method

In a small bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, ground ginger, salt, black pepper, and chili flakes, if using, until well combined. Pat the ribs dry and remove the thin membrane from the back. Rub lightly with oil, then coat all over with the prepared spice rub.
Heat the grill to 250°F (120°C) for indirect cooking, with the coals or burners on one side only. If you have wood chips, add applewood or hickory for a smoky layer.
Place the ribs bone-side down on the cool side of the grill. Close the lid and cook for 2½ to 3 hours, until tender and the meat starts to pull back from the bones.
While the ribs cook, whisk the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, garlic, and ginger together in a small saucepan. Simmer for 5 to 7 minutes, until slightly thickened.
Brush the ribs with glaze and move them over the hot side of the grill. Grill for 3 to 5 minutes per side, brushing and flipping until caramelized and glossy.
Rest the ribs for a few minutes, then slice, sprinkle with sesame seeds and green onions, and serve with lime wedges.

Oven Method

Pat the ribs dry and remove the thin membrane from the back. Rub lightly with oil, then coat all over with the prepared spice rub.
Preheat the oven to 300°F (150°C). Place the ribs bone-side down on a foil-lined baking sheet, cover tightly with foil, and bake for 2½ to 3 hours, until fork-tender.
Brush the ribs with the prepared glaze, then broil for 5 to 7 minutes, watching closely, until the glaze bubbles and caramelizes.
Slice between the bones, sprinkle with sesame seeds and green onions, and finish with a squeeze of lime.

Notes

Erren's Top Tips

Cook the ribs low and slow until tender before glazing so the sugars in the sauce caramelize instead of burn.
Remove the membrane from the back of the ribs for the most tender result and better flavor from the rub.

Variations & Add-Ins

Use maple syrup instead of honey for a slightly deeper sweetness.
Add extra chili flakes if you want a little more heat.

Storage & Freezing

Let the ribs cool before refrigerating, then store in an airtight container for up to 3 days.
Freeze cooled ribs in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating.
If you serve the ribs with a mayo-based side, don’t leave it sitting in direct heat for too long.

Nutrition