PREP TIME: 15 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 15 MINS | SERVES: 6
Melt-in-your-mouth ribs coated in a salty, sweet, and scrumptious sticky sauce. A BBQ staple that everyone loves!
Ingredients
½ c. brown sugar
3 lbs baby back ribs (about 2 slabs)
1 tbsp dry mustard
2 tsp onion powder
2 tsp garlic powder
1 tsp pepper
1 tbsp salt
Sauce:
2 green onions sliced
½ c. brown sugar
½ c. honey
⅓ c. balsamic vinegar
1 tsp ground ginger
2 tsp minced garlic
1 tsp sriracha sauce
1 tbsp water
1 tbsp cornstarch
½ tbsp sesame seeds
⅓ c. soy sauce
How to make Sticky Asian Ribs
Step 1: Prepare the oven. Preheat it to 275 degrees.
Step 2: If desired, you can take the membrane from the ribs. Rinse the ribs under cold water, then pat it dry.
Step 3: Place the brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper in a small bowl. Mix well until combined, then massage it into the ribs.
Step 4: On a foil-lined baking sheet, place the ribs. Using another piece of foil, tent the sheet. Place it in the preheated oven and bake the ribs for about 2 – 2 1/2 hours, checking on it at 2 hours mark to check if the ribs are done.
Step 5: Meanwhile, make the sauce. Place the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha in a saucepan. Bring the mixture to a boil over medium heat, then decrease the heat.
Step 6: Whisk the cornstarch and water in a small bowl, then stir this into the sauce. Allow the sauce to simmer for about 5 minutes or until it begins to thicken.
Step 7: When the ribs are done, remove the baking sheet from the oven. Set the oven to broil. Generously brush the ribs with the sauce and broil for about 2 to 4 minutes.
Step 8: Before serving, garnish the ribs with sesame seeds and green onions. Enjoy!
Nutrition Facts:
Calories: 591 kcal | Carbohydrates: 66 g | Protein: 30 g | Fat: 24 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 99 mg | Sodium: 2042 mg | Potassium: 515 mg | Fiber: 1 g | Sugar: 61 g | Vitamin A: 75 IU | Vitamin C: 2 mg | Calcium: 103 mg | Iron: 2 mg
Ingredients
- ½ c. brown sugar
- 3 lbs baby back ribs (about 2 slabs)
- 1 tbsp dry mustard
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tbsp salt
- Sauce:
- 2 green onions sliced
- ½ c. brown sugar
- ½ c. honey
- ⅓ c. balsamic vinegar
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1 tsp sriracha sauce
- 1 tbsp water
- 1 tbsp cornstarch
- ½ tbsp sesame seeds
- ⅓ c. soy sauce
Instructions
Step 1: Prepare the oven. Preheat it to 275 degrees.
Step 2: If desired, you can take the membrane from the ribs. Rinse the ribs under cold water, then pat it dry.
Step 3: Place the brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper in a small bowl. Mix well until combined, then massage it into the ribs.
Step 4: On a foil-lined baking sheet, place the ribs. Using another piece of foil, tent the sheet. Place it in the preheated oven and bake the ribs for about 2 – 2 1/2 hours, checking on it at 2 hours mark to check if the ribs are done.
Step 5: Meanwhile, make the sauce. Place the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha in a saucepan. Bring the mixture to a boil over medium heat, then decrease the heat.
Step 6: Whisk the cornstarch and water in a small bowl, then stir this into the sauce. Allow the sauce to simmer for about 5 minutes or until it begins to thicken.
Step 7: When the ribs are done, remove the baking sheet from the oven. Set the oven to broil. Generously brush the ribs with the sauce and broil for about 2 to 4 minutes.
Step 8: Before serving, garnish the ribs with sesame seeds and green onions. Enjoy!
