Fall-Off-the-Bone Asian Sticky Ribs (Restaurant Style)
Sticky Asian ribs so tender that they fall right off the bone & melt in your mouth
The first time I ever had sticky Asian ribs was at an Asian fusion restaurant in Disney Springs. My husband had taken me there because he wanted me to try it, so I could re-create it at home. Immediately once I tried it, I knew that we either had to move to Orlando, or I had to learn how to make a better version at home. Thankfully, I was successful at the latter. Yes, these are so much better than the restaurant version, & the best part about it is that they’re easy to make! You just season them & throw them in the oven until fork tender. These Sticky Asian Ribs are so tender, they fall right off the bone & melt in your mouth. I’ve said it before, & I’ll say it again. Takeout who?! I much prefer this!
Tips for cooking & making ahead:
To make ahead, stop after step 1 (seasoning the ribs & laying them in a pan). Cover, & let it sit in the fridge for 24 hours max. Prep the glaze, & store it in the fridge. When ready, pour the glaze over, & bake them straight from the fridge.
To reheat, add a tiny splash of water to the ribs, & wrap them tightly with foil. Bake at 275 F for 25-30 minutes. A microwave never hurts if you’re not patient enough though! :)
If you don’t have a Thai chili pepper, you can substitute it for ¼ tsp red pepper flakes
This recipe pairs well with:
Asian noodle dishes
rice & white rice
cooked vegetables
& goes perfectly with the following recipes:
Fall-Off-the-Bone Sticky Asian Ribs (Restaurant Style)
Sticky Asian ribs so tender that they all right off the bone & melt in your mouth
Ingredients:
- 1 rack (2-3 pounds) St. Louis-style ribs or spare ribs with silverskin removed
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons light brown sugar
- 1½ teaspoons black pepper
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- ½ cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup oyster sauce
- ¼ cup honey
- ¼ cup light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- Dried chili pepper (crushed)
- 1 tsp Chinese 5 spice
- ½ teaspoon white pepper
- 1 teaspoon sriracha
- 5 cloves minced garlic
- 1 tablespoon minced ginger
- Sesame seeds
- Sliced green onions
Instructions:
- Prep your ribs: Pat your ribs dry, & slice them up between the bones. Mix your rib seasoning together, & rub it all over the ribs. Place the seasoned ribs bone-side down in a deep rectangular pan.
- In a small pot over medium heat, mix your glaze ingredients together, & cook it for 5 minutes until slightly thickened. Pour ½ the glaze over the ribs along with 3 tbsps of chicken broth. Cover with foil, & bake at 275 F for 3 hours until fork tender.
- Remove the foil, & brush ribs with more glaze. Increase oven temperature to 425 F, & bake uncovered for 10 minutes, brushing with more glaze halfway through. Broil for 3 minutes until the ribs are caramelized.
- Garnish ribs with sliced green onions & sesame seeds. Enjoy!
"Therefore, my beloved brothers, be steadfast, immovable, always abounding in the work of the Lord, knowing that in the Lord your labor is not in vain"
~1 Corinthians 15:58
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Sticky Asian ribs so tender that they fall right off the bone & melt in your mouth