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Spicy Asian-Inspired Sticky Pork Ribs

These tender pork ribs are baked slowly until fall-off-the-bone tender, then coated in a bold, spicy Asian-inspired glaze that caramelizes into a sticky, glossy shell. The glaze combines soy sauce, honey, rice vinegar, chili paste, garlic, and five-spice for a layered flavor with a vibrant, tangy heat. The final dish boasts a caramelized exterior with juicy, flavorful meat inside, perfect for casual gatherings or a satisfying weeknight dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork ribs spare ribs preferred
  • 1/4 cup soy sauce or coconut aminos
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon chili paste sambal oelek preferred
  • 4 cloves garlic fresh, minced
  • 1 teaspoon five-spice powder
  • water water to adjust glaze consistency

Equipment

  • Oven
  • Wire rack
  • Basting brush
  • Aluminum foil
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 150°C (300°F). Line a baking sheet with foil and place a wire rack on top to elevate the ribs.
  2. Remove the thin membrane from the back of the ribs if it’s still attached, then pat them dry with paper towels for better seasoning adhesion.
  3. In a small bowl, whisk together soy sauce, honey, rice vinegar, chili paste, minced garlic, and five-spice powder until smooth and well combined. This will be your flavorful glaze.
  4. Brush half of the glaze generously over the ribs, coating both sides evenly. Let them sit for about 10 minutes to soak in the flavors.
  5. Place the ribs on the wire rack, bone side down, then loosely cover with foil to keep moisture in during baking.
  6. Bake the ribs in the oven for 2.5 to 3 hours, until the meat is very tender and easily pulls away from the bones. The aroma of cooking spices and caramelizing glaze will fill your kitchen.
  7. Remove the foil and increase the oven temperature to 220°C (430°F). Brush the remaining glaze evenly over the ribs, then place them back in the oven uncovered.
  8. Bake for another 15-20 minutes, until the glaze bubbles, darkens slightly, and forms a sticky, glossy shell. Keep a close eye to prevent burning.
  9. Once the glaze is caramelized and the ribs look deeply golden and sticky, remove from the oven and let rest for 5 minutes. This allows the juices to redistribute.
  10. Slice between the bones and serve the ribs hot, garnished with any extra glaze spooned over the top. The ribs should be juicy, tender, and coated in a flavorful, sticky shell.

Notes

For extra caramelization, broil the ribs for 2-3 minutes at the end, watching carefully to prevent burning. You can also adjust spice levels by adding more chili paste or hot sauce to suit your heat preference.