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asian sticky ribs
Carmen Spillette

Easy Sticky Asian Pork Ribs Recipe

5 from 5 votes
Looking for a delicious, easy-to-make dinner idea? Look no further than these fall-off-the-bone tender, Sticky Asian Ribs! Made with a combination of soy sauce, rice vinegar, mirin, and sesame oil, the sticky glaze has a perfect balance of savory and sweet flavors. The addition of ginger and garlic adds depth to the dish and makes it even more delicious.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Braising
Cuisine: Braising
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rack of pork ribs
  • 1 cup of water
  • ¼ cup soy sauce
  • ¼ cup of rice vinegar
  • ¼ cup of mirin
  • ¼ cup of brown sugar or white sugar
  • 3 tablespoon of oyster sauce
  • 1 tablespoon of dark soy sauce for color
  • 3 inches of ginger sliced
  • 5 cloves of garlic smashed
  • 2 tablespoon of sesame oil
  • Garnish
  • Green onion
  • Chilis
  • Sesame seeds

Equipment

Method
 

  1. Remove the back membrane or silverskin from the pork ribs.
  2. Cut into smaller pieces along the bones. 
  3. In a large pot, with a little bit of oil, brown the ribs on all sides. 
  4. Remove excess oil with a paper towel. 
  5. Saute the ginger and garlic for a few minutes until fragrant then add the sauces - water, soy sauce, dark soy sauce, rice vinegar, mirin, sugar, and sesame oil. 
  6. Bring it to a boil and add the ribs back in. 
  7. Bring the heat to a low simmer and cover the pot with a lid. 
  8. Cook the ribs for about 45 minutes. 
  9. When the ribs are fork tender, bring the heat to medium, remove the lid, and let the sauce reduce for about 10 minutes.
  10. When the sauce is thick and glossy, serve with some rice and enjoy! 

Notes

  1. Remove the membrane/silverskin: Removing the membrane/silverskin from the back of the ribs will help the marinade and seasoning penetrate the meat better, resulting in more flavorful and tender ribs. To remove the membrane/silverskin, use a knife to loosen one corner of the membrane, then use a paper towel to grip and pull it off.
  2. Brown the ribs before simmering: Browning the individual ribs in a little bit of oil before simmering them in the sauce will help develop a delicious crust and add extra flavor to the meat. Make sure to pat the ribs dry with a paper towel to remove any excess oil.
  3. Simmer low and slow: Simmering the ribs in the braising liquid over low heat for about 45 minutes will help them become tender and juicy. Covering the pot with a lid will help the ribs cook evenly and retain their moisture. Once the ribs are fork-tender, remove the lid and let the sauce reduce for about 10 minutes to create a thick and glossy glaze. Don't rush the cooking process or cook the ribs at too high a temperature, as this can make them tough and dry.

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