These Asian-style ribs are oven-baked to perfection to give you tender, fall-off-the bone ribs. Finished with a sweet and savory glaze, this may be the only baked rib recipe you’ll ever need!
If there’s one thing that I love in the world, it’s eating with my hands. Especially these sticky, glazed Asian ribs that are perfectly tender, sweet, and savory!
These ribs are one of my favorite recipes to prepare for my family or any guests for the dinner time. They’re coated with a simple rub made up of various seasonings, and finally caramelized with a soy honey glaze for a deliciously sticky finish.
For this recipe, we’re going to cook the ribs low and slow. After rubbing the ribs with our seasoning, we cover it with a layer of foil and let it bake for around 2 hours (alternative cooking temperatures are listed below!). The foil will not only help seal in the heat, but will also keep our ribs moist and tender as it bakes in the oven.
Just before serving, brush on some of the soy honey glaze and place it underneath the broiler in order to caramelize and to develop its flavors even further. And that’s it. Just a few simple ingredients and you’ll have yourself this delicious oven-baked ribs ready for a potluck, barbecue or the big game!
If you’re loving these delicious Asian recipes, then you might enjoy some of these:
- Soy Marinated Filipino Short Ribs
- Toasted Garlic Bok Choy
- Sticky 5-Spice Chicken
- Yaki Udon (Stir-Fried Japanese Noodles)
Ingredients for the Asian ribs
- Pork ribs: for this recipe you’ll want to use baby back ribs. Feel free to use the other popular cuts of pork ribs such as rib tips, St. Louis cut ribs, or spareribs. Just adjust the cooking times accordingly to make sure they’re cooked all the way through!
- Brown sugar: sweet and salty flavors are a perfect match with pork. The brown sugar forms the base of our seasoning rub which caramelizes under the broiler to give us that sweet, slightly crispy, charred crust.
- Garlic powder, chili powder, paprika, onion powder, cumin, white pepper, ginger powder: while these might seem like a lot, trust me when I say that this seasoning blend will make one of the most flavorful ribs you’ve ever had. No bland ribs here!
- Honey, dark soy sauce: this will make up our glaze that will caramelize beautifully under the broiler. Dark soy sauce has a deeper flavor profile which I love, but you could also substitute it with regular soy sauce if you don’t happen to have any.
- Sesame seeds, green onions: the final toppings. The sesame seeds add a slight toastiness while the green onions lend some freshness to the baked ribs.
Instructions
Pre-heat your oven to 275 degrees F. *(See alternative cooking temperatures below)
To make the dry rub, mix together the brown sugar and seasonings in a small bowl until evenly combined. Set aside.
Pat the ribs dry. Remove the *membrane from the back of the ribs.
*(The membrane is a thin layer of tissue attached to the underside of the ribs. You can skip this step entirely, but it does have a tendency to prevent the dry rub from sticking onto it and can come out tough and chewy after it’s been cooked)
- To remove the membrane, you can loosen the tissue using a knife. Once a piece has been detached, you can slowly peel it away from the ribs to expose the underside meat. You may also use a paper towel to get a hold of the membrane since it can be slightly slippery.
Spread the dry rub all over both sides of the ribs until fully coated. Cover the ribs tightly with foil, then bake in the preheated oven for 2.5 hours, or until the ribs are tender and cooked all the way through.
Mix together the honey and soy sauce until smooth. Brush the ribs with the soy honey glaze and let broil on high, uncovered, for around 5 minutes, or until caramelized and slightly charred on top.
Let cool slightly. Top with toasted sesame seeds, green onion, and more soy honey sauce, if desired. Enjoy!
Alternative cooking times and temperatures
Baking the ribs at a low temperature for 2-3 hours gives it ample time to allow its muscle fibres and connective tissues to break down enough to make it tender.
Of course, this would only work (and is highly recommended) if you had a luxury of time to spare! But have no worries, you can also bake the ribs at the following temperatures to lessen its cooking times:
- 300 F for 2 hours
- 350 F for 1 hour
Always be sure to check on the ribs to make sure they’re cooked all the way through.
The only non-negotiable part of this recipe is the broiling step, which makes a considerable difference in taste and presentation of the final product!
Asian Oven-Baked Ribs
Course: MainCuisine: AsianThese Asian-style ribs are oven-baked to perfection to give you tender, fall-off-the bone ribs. Finished with a sweet and savory glaze, this may be the only baked rib recipe you’ll ever need!
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Ingredients
1 rack baby pork ribs
- Dry rub
1/2 cup brown sugar
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp ginger powder
1/4 tsp white pepper
- Soy-honey glaze
1 tbsp dark soy sauce (can be substituted with regular soy sauce)
2 tbsp honey
- Garnish
Toasted sesame seeds
Green onions, chopped
Directions
- Pre-heat your oven to 275 degrees F. *(See alternative cooking temperatures above)
- To make the dry rub, mix together the brown sugar and seasonings in a small bowl until evenly combined. Set aside.
- Pat the ribs dry. Remove the *membrane from the back of the ribs.
- Spread the dry rub all over both sides of the ribs until fully coated. Cover the ribs tightly with foil, then bake in the preheated oven for 2.5 hours, or until the ribs are tender and cooked all the way through.
- Mix together the soy sauce and honey until smooth. Brush the ribs with the soy-honey mixture and let broil on high, uncovered, for around 5 minutes, or until caramelized and slightly charred on top.
- Let cool slightly. Top with toasted sesame seeds, green onion, and more soy honey sauce, if desired. Enjoy!
Notes
- *(The membrane is a thin layer of tissue attached to the underside of the ribs. You can skip this step entirely, but it does have a tendency to prevent the dry rub from sticking onto it and can come out tough and chewy after it’s been cooked). To remove, you can loosen the tissue using a knife. Once a piece has been detached, you can slowly peel it away from the ribs to expose the underside meat. You may also use a paper towel to get a hold of the membrane since it can be slightly slippery.
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