asian spare rib recipe

Written BySheba G Updated On
asian spare rib recipe
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The Best asian spare rib recipe

I’m so excited to share this Asian spare rib recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The dish originates from Southeast Asia, where pork ribs are slow-cooked in a sweet and savory sauce until they’re tender and falling off the bone. It’s a staple in many Asian households, and I’ve adapted it to suit my American taste buds.

When I first tried this recipe, I was blown away by the depth of flavor and the ease of preparation. It’s become a regular feature in our household, whether we’re hosting a dinner party or just need a comforting meal after a long day.

The key to this recipe is the technique of braising the ribs in liquid – it’s a game-changer for any slow-cooked dish. The resulting meat is so tender that it practically falls off the bone.

And let me tell you, the aroma that fills your kitchen while the ribs are cooking is absolutely intoxicating. It’s a sensory experience that will leave you wanting more.

So if you’re looking for a new recipe to try, look no further than this Asian spare rib recipe. It’s sure to become a favorite in your household as well.

Asian Sticky Spare Ribs

Asian Sticky Spare Ribs

4.6 from 1842 votes

Tender pork spare ribs glazed with a sweet and savory Asian-inspired sauce. These ribs are slow-cooked until fall-off-the-bone tender and then caramelized to perfection.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Ribs

2 racks pork spare ribs (about 3 lbs total)
1 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil

For the Asian Glaze

1/2 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp sriracha (optional)

For Garnish

2 tbsp sesame seeds, toasted
2 green onions, sliced

👨‍🍳Directions

1Preheat the oven to 325°F.
2Season the spare ribs evenly with salt and pepper on both sides.
3Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4Sear the ribs in batches, cooking for 2 to 3 minutes per side until deeply browned, then transfer them to a large roasting pan.
5In a small saucepan, combine the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and sriracha if using.
6Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until the glaze thickens slightly.
7Brush the glaze generously over the seared ribs, covering all surfaces.
8Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
9Bake the ribs for 2 hours, or until the meat is very tender and pulls away from the bone easily when tested with a fork.
10Remove the foil and increase the oven temperature to 425°F.
11Brush the ribs with the remaining glaze and return them to the oven, uncovered.
12Roast for 10 to 15 minutes, basting once halfway through, until the glaze is sticky and caramelized.
13Sprinkle with toasted sesame seeds and sliced green onions before serving.

🔧Equipment

Large roasting pan
Aluminum foil
Small saucepan
Basting brush
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 1350mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 32g

📝Notes

For extra tender ribs, you can marinate them in the glaze overnight in the refrigerator. If you prefer a spicier kick, add an extra teaspoon of sriracha or a pinch of red pepper flakes to the glaze.

Watch Video Of How Asian Sticky Spare Ribs Works

This Asian spare rib recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. The slow-cooked ribs are so tender that they practically fall off the bone, and the sweet and savory sauce adds an incredible depth of flavor.

You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Reheat them gently over low heat until warmed through, then serve with steamed rice or noodles.

❓ Frequently Asked Questions About Asian Sticky Spare Ribs

Q: What type of meat is best for this recipe?

The best type of meat for this recipe is pork ribs, preferably baby back ribs or St. Louis-style pork spareribs.

Q: Can I use beef or lamb instead of pork?

While you can use beef or lamb instead of pork, the flavor and texture will be slightly different. Beef will result in a heartier dish with less tender meat, while lamb will add a gamy flavor that might not appeal to everyone.

Q: How long do I need to cook the ribs?

The cooking time will depend on the size and thickness of your ribs. As a general rule, cook them for 2-3 hours at 300°F (150°C) or until they’re tender and easily shredded with a fork.

Q: Can I make this recipe in advance?

You can prepare the sauce and marinade up to 24 hours in advance, but it’s best to cook the ribs just before serving.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains pork.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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