Sticky Asian BBQ Pork Ribs

These sticky Asian BBQ pork ribs are slow-cooked until tender, then finished hot so the glaze caramelises around the edges. They are sweet, savoury, glossy and built for proper finger food.

This recipe was made with baby back ribs. If they are not listed online, ask us in store or contact us to check availability. For other rib options, you can also look at our USA Style Pork Ribs or Free Range Pork Ribs, St Louis Style.

Ingredients

• 1 rack pork ribs
• 3 tbsp soy sauce
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tsp rice vinegar
• 1/2 tsp Chinese five spice
• 1 tsp sesame oil
• Spring onion, sliced, to serve
• Sesame seeds, to serve

Method

1. Mix the soy sauce, hoisin sauce, honey, brown sugar, garlic, ginger, rice vinegar, Chinese five spice and sesame oil in a bowl until sticky and glossy.
2. Coat the pork ribs well in the marinade. Cover and marinate for at least 2 hours, or overnight for best results.
3. Preheat oven to 160°C.
4. Place the ribs on a tray and wrap tightly in foil. Bake for 1.5–2 hours, or until tender.
5. Unwrap the ribs and brush with the cooking juices and glaze from the tray.
6. Increase oven temperature to 220°C and roast for 10–15 minutes, or until sticky, glossy and caramelised around the edges.
7. Rest briefly, then slice between the bones. Finish with spring onion and sesame seeds.

How to Serve

Serve these sticky Asian BBQ pork ribs straight from the oven with steamed rice, Asian greens or a fresh slaw to balance the rich, sticky glaze. For a more casual feed, put the ribs in the middle of the table with extra napkins and let everyone get stuck in.

If you’re serving them as part of a larger spread, slice the rack into individual ribs before serving and finish with extra spring onion, sesame seeds and any remaining glaze from the tray.

Butcher’s Tip

Pork ribs need time at a lower temperature before you finish them over high heat. Keeping the ribs wrapped for the first stage helps them cook gently and become tender without the marinade burning. Before cooking, check the bone side of the rack for the thin membrane. Removing it helps the marinade reach the meat more evenly and gives you a better texture when the ribs are cooked.

Watch the Recipe