These Asian sticky ribs have everything going for them. They’re sweet, sticky, spicy, easy to make, and have a great Chinese barbecue flavor, but are made in the oven, so there’s no need to hover over a grill.
Adapted from Mandy Yin | Sambal Shiok | Quadrille, 2021
This is my mum’s version of barbecue ribs but using store-bought hoisin sauce for its main character. Super easy to put together and one of those rare dishes in this book which uses an oven so you can just walk away and come back later! If you’re a fan of char siu, you’ll love this Chinese take on barbecue. Sweet (but not too sweet), spicy, sticky. The best!–Mandy Yin
Asian Sticky Ribs FAQs
We don’t recommend substituting rice vinegar for the Shaoxing wine as the two are not interchangeable. If you don’t have Shaoxing wine, your best options are using dry sherry or Mirin.
Don’t worry, you probably already have mild vegetable oil in your kitchen. Vegetable oil, canola oil, grapeseed oil, sunflower oil, and corn oil are all considered to be mild and will work well in this recipe.
You can wrap leftover ginger root well and keep it in your vegetable drawer for weeks on end (seriously, close to two months!) You can also freeze leftover ginger, either peeled or unpeeled. Just break into small knobs, wrap each piece in plastic, and then freeze it for up to 6 months. You can also mince your ginger and freeze it in ice cube trays. Once frozen, place them into an air-tight container and stick them back in the freezer. They’ll be good for about three months.
The membrane is the thin silvery layer on the underside of your ribs. Some butchers will remove the membrane for you, but if yours comes intact, it’s easy to remove. To remove the membrane or silver skin from a rib, use the tip of a small knife to loosen a corner and then grab the membrane with a paper towel and slowly pull it off.
Our testers loved serving these sticky Asian style ribs with rice, steamed vegetables, Asian-inspired coleslaw, and baked beans.
Asian Sticky Ribs
These sticky ribs are sweet, spicy, and taste just like Chinese bbq but are baked in the oven.
Cook the ribs
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Preheat the oven to 375°F (190°C ).
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Lay the ribs, meat side up, on a foil-lined rimmed sheet pan and baste with 1 tablespoon of oil. Roast for 45 minutes.
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After 45 minutes, turn the heat down to 325°F (170°C ). Baste the ribs with the remaining half of the marinade and then cook for 30 minutes more.
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Remove the ribs from the oven and leave them to rest for 10 minutes. Slice into slabs or individual ribs and place on a large serving platter (or you can serve them on the baking sheet).
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Garnish with scallions, red chile, and sesame seeds. Devour.
Serving: 1portionCalories: 1270kcal (64%)Carbohydrates: 27g (9%)Protein: 59g (118%)Fat: 101g (155%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 21gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 281mg (94%)Sodium: 1514mg (66%)Potassium: 1150mg (33%)Fiber: 3g (13%)Sugar: 13g (14%)Vitamin A: 516IU (10%)Vitamin C: 39mg (47%)Calcium: 178mg (18%)Iron: 6mg (33%)
Recipe Testers’ Reviews
Originally published May 18, 2022
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