Hoisin Sticky Ribs
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Dig into these succulent hoisin sticky ribs, slow-cooked in a rich Asian barbecue sauce until they’re tender enough to fall right off the bone.
Slow-baked in a rich hoisin barbecue sauce until the meat is tender and falls right off the bone, these hoisin sticky ribs are seriously finger-licking good. The recipe itself is simple, but you’ll want to plan ahead—you need at least four hours to marinate and another two and a half to slow-cook in the oven.
“Outstanding! I could’ve eaten a whole rack of ribs myself. Served with lots of paper towels. We’ll make them again soon!”
What You’ll Need To Make Hoisin Sticky Ribs
- Hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, garlic & ground ginger: These make up the hoisin BBQ sauce—a sweet, savory, tangy blend with a bit of heat and plenty of depth from the garlic and ginger.
- Baby back ribs: Tender and meaty, baby back pork ribs are the perfect cut for this sticky, flavorful sauce. Be sure to remove the membrane so the ribs cook up nice and tender (you can ask your butcher to do it for you).
- Scallions & sesame seeds (optional): A final sprinkle of color and crunch for garnish—totally optional but a nice touch.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the sauce. In a medium bowl, stir together the hoisin sauce, chili sauce, dry Sherry, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well combined.
Pro Tip: The sauce will be delicious regardless, but if you have time, make it a day ahead — the flavors meld and deepen overnight.
Step 2: Prep and marinate the ribs. Cut the rib racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy-duty foil and place the ribs on it. (Lining the pan with heavy-duty foil not only makes cleanup a breeze, but also prevents the sauce from burning onto the pan.) Reserve 1 cup of sauce, then pour the rest over the ribs, coating both sides. Arrange in a single layer, cover tightly with foil, and refrigerate for at least 4 hours or overnight.
Step 3: Bake low and slow. Preheat the oven to 300°F and position a rack in the center. Bake the covered ribs for 2 hours without disturbing them, then carefully remove the foil (watch out for hot steam!). The foil locks in moisture, preventing the ribs from drying out over the long cooking time.
Pro Tip: Low and slow is key. Baking at the low temperature of 300°F is crucial for breaking down connective tissue, ensuring the ribs are super juicy and tender.
Step 4: Baste and finish baking. Brush the ribs generously with the reserved sauce. Increase the oven to 350°F and return the pan to the oven, uncovered, for about 30 minutes, until the sauce is sticky and the ribs caramelize.
Step 5: Rest and serve. Let the ribs cool briefly, then slice between the bones. Garnish with scallions and sesame seeds if you like, and enjoy!
More Asian-Style Recipes You May Like
Hoisin Sticky Ribs
Think BBQ ribs, but with an Asian twist—these hoisin sticky ribs are sweet, savory, and packed with flavor.
Ingredients
- 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- ½ cup chili sauce (preferably Heinz)
- 2½ tablespoons dry Sherry
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- ½ teaspoon sesame oil
- 4 cloves garlic, minced
- ½ teaspoon ground ginger
- 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below)
For Serving (optional)
- 2 scallions, dark green parts only
- Sesame seeds
Instructions
- Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl.
- Cut the rib rack racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight.
- Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve. Garnish with scallions and sesame seeds, if desired.
- Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together.
Pair with
Nutrition Information
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- Serving size: 4
- Calories: 1,250
- Fat: 77 g
- Saturated fat: 27 g
- Carbohydrates: 46 g
- Sugar: 31 g
- Fiber: 3 g
- Protein: 91 g
- Sodium: 2,330 mg
- Cholesterol: 315 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Outstanding! I could’ve eaten a whole rack of ribs myself. Served with lots of paper towels. We’ll make them again soon!
I love this recipe! It is so easy and perfect for company! And, since I am not really a pork fan (like my husband and others), I am wondering if I could do this recipe with bone-in/skin-on chicken thighs? And, if so, what would timing be? And, yet another question… I absolutely love roasting potatoes, carrots and cabbage with the horseradish/butter/salt/pepper mix (as per your Corned Beef recipe) on the bottom rack of a 325 degrees oven. I do it all the time!!! I was wondering if I could roast the veggies on the bottom rack of the oven at 300 degrees. Would that work? Would they be crispy/browned/caramelized just the same? I appreciate your recipes and expertise! Thank you!
Hi Karen, Glad this has been a hit. What you’re suggesting with the chicken thighs sounds delicious and is a great idea! I’d bake it at 425°F for about 50 minutes (I’d keep them covered with foil until the last 10 minutes or so of cooking). I’d love to hear how they turn out! And regarding the veggies, I think at the low temperature of 300°F, the veggies would just get soft as they cooked, but not caramelized/browned.
I love this recipe and keep making it! Just curious…the original version of this recipe called for seasoned rice vinegar. Is it better with plain rice vinegar? If you think it is, I’ll definitely make the switch. Hope you are having a wonderful Summer.
Hi Karen, Glad you like these! It’s perfectly fine to stick with the seasoned rice vinegar — it doesn’t make any real difference to the flavor.
I made this tonight and I really wanted to like it, but nobody did, including me. The ribs were very nicely cooked, but the flavor was just not good.
Hi again, Jenn. I’m a bit confused about timing for these ribs. In the recipe the initial bake says 2 hours but in the comments you mention 90 minutes. Which is it? Thanks so much for your amazing recipes. I recommend your site multiple times a week! Tory
Hi Tori, Thanks for your nice words about the recipes and for spreading the word about the site! 💕 I’m sorry for any confusion regarding the timing. I don’t know why I would’ve responded to that reader using the 90-minute timeframe(!), but 2 hours is correct. Hope you enjoy the ribs!
Wow! That was quick. Another reason we love you. Thanks! Making them for friends tomorrow.
There are queries as to whether the ribs require the BBQ grill. The classic Joyce Chen recipe, which is you will get in a Chinese restauarant, has to be cooked in the oven.
Fabulous! Directions are perfect. My husband and I loved these ribs. Sides were spicy cole slaw and sweet potatoes. Looking forward to making this dish again. Thank you for this wonderful recipe.
I bought the cookbook and have made recipes from this site, all with 5-star reviews. This one, however, was just not my favorite. I think it doesn’t have to do with the recipe itself but just that I don’t care for oven ribs. Give me the smoke!
The sauce, though, is 5-star. I plan on using it for other things.
My husband and daughter really liked these ribs. Made them for Valentine’s Day, along with twice baked potatoes and a broccoli salad and they were a big hit. Thanks for another awesome recipe!