Sticky Asian Garlic Ribs

 

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soy sauce

East Asian Cuisine

Cooking & Recipes

Sticky Asian  Garlic Ribs
Ingredients
– 2 lbs  pork ribs, cut into individual pieces
– 6–8 cloves  garlic, minced
– ¼ cup soy sauce
– 2 Tbsp honey or brown sugar
– 2 Tbsp rice vinegar or lemon juice
– 2 Tbsp oyster sauce
– 1 tsp sesame oil
– ½ tsp black pepper
– 1 tsp chili flakes (optional)
– 1 Tbsp vegetable oil
– 2 Tbsp finely sliced green onions, for garnish
– 1 Tbsp toasted sesame seeds, for garnish 

East Asian Cuisine

Instructions
1. Preheat oven to 300 °F (150 °C). Pat ribs dry with paper towels.
2. Whisk together garlic, soy sauce, honey, vinegar, oyster sauce, sesame oil, black pepper, and chili flakes in a bowl.
3. Toss ribs in the sauce until evenly coated; let marinate 30 min or overnight in the fridge.
4. Arrange ribs on a rimmed baking sheet, skin side up; cover with foil.
5. Bake 2 hrs, then remove foil, brush ribs with any reserved sauce, and bake another 30 min until edges develop a slight char.
6. Let ribs rest 10 min, slice, then garnish with green onions and sesame seeds.

Prep time: 45 min (including marination)
Cook time: 2 ½ hrs
Total time: 3 hrs 

Fruits & Vegetables

Equipment
– Rimmed baking sheet
– Oven
– Mixing bowl
– Whisk or fork
– Spatula
– Tongs

Tips
– Flush ribs in cold water, pat dry, and season with salt before marinating.
– Finish ribs under a broiler for 3–5 min to sharpen the glaze.
– Adjust chili flakes to taste if more heat is desired.

Variations
– Replace honey with maple syrup for a different sweetness.
– Add 1 tsp freshly grated ginger to the sauce.
– Use beef ribs for a richer flavor profile. 

Meat & Seafood

Serving Suggestions
Serve over steamed jasmine rice, with stir‑fried bok choy, or alongside pickled cucumber salad.

Storage
Cool ribs completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Nutritional information (per rib, approximate): 350 kcal, 22 g fat, 30 g protein, 10 g carbohydrates, 200 mg sodium.