Asian Sticky Pork Ribs (in the Oven)
These tender fall-of-the-bone Asian Sticky Pork Ribs are baked in the oven and finished with a sweet, spicy, caramelized Asian inspired gochujang glaze.
Servings 4
Ingredients
- 2 racks of pork ribs (baby back or spare ribs) - between 1.5kg-3kg depending on the type of ribs
- 1½ tsp salt
- ½ tsp black pepper
For the sauce:
- ¼ cup gochujang 60 ml
- ? cup soy sauce 78 ml
- ¼ cup brown sugar 50 grams
- 4 cloves garlic minced, crushed or grated
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce or oyster sauce
- 1 tbsp sesame oil
To garnish and serve:
- Sesame seeds and chopped scallions
- Rice
- Cucumber salad
- Extra sauce for dipping
Instructions
- Preheat the oven to 320°F (160°C).
- Remove the white membrane from the back of ribs (key to tenderness). Season both sides of the ribs with salt and pepper.
- Place ribs on a baking tray and cover tightly with aluminum foil.
- Bake for 2 to 2½ hours or until very tender.
- While the ribs are baking, make the sauce: In a bowl, whisk the gochujang, soy sauce, brown sugar, garlic, grated ginger, rice vinegar, hoisin sauce (or oyster sauce), and sesame oil until you have a smooth sauce. Taste and add more of any ingredient if desired. Save for later.
- Remove the foil and brush generously with gochujang sauce. Increase oven temperature to 425°F (220°C).
- Bake uncovered for 15 to 20 minutes, brushing with more sauce after 7-10 minutes.
- Broil for 2 to 3 minutes for extra caramelization. Keep an eye on the ribs while under the broiler to avoid burning them. You can also finish them on the grill.
- Garnish the sticky ribs with toasted sesame seeds and chopped green onions/scallions.
- Serve with rice, salad or your choice of side dishes.
