If there’s one dish that will steal the show at your next backyard barbecue, it’s these Sticky Asian-Style Ribs drenched in a rich hoisin-based marinade. This isn’t just your average pork rib marinade—it's a sticky-sweet, umami-packed, ginger-and-garlic-infused bath that transforms a rack of ribs into tender, glazed perfection. Whether you're grilling baby back ribs on the grill or slow-cooking country style pork ribs in the oven, this marinade will elevate your ribs from good to unforgettable.
Sticky Asian-Style Ribs with Hoisin Marinade
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine American, Chinese
Servings 4 generous portions
Grill (charcoal or gas) Ideal for achieving that smoky charred crust on the ribs. Alternative: An oven set to broil can mimic the caramelization effect if you don’t have a grill.
Large zip-top bags or glass container For marinating.
Baking sheet with wire rack If you're opting for oven roasting.
Tongs and basting brush For handling and glazing the ribs.
Foil Useful for wrapping ribs during the first phase of cooking to keep them juicy.
For the Marinade
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 4 garlic cloves minced
- 1 teaspoon chili paste like sambal oelek or red pepper flakes for heat
- 1 tablespoon brown sugar
- 1 teaspoon Chinese five-spice powder
For the Ribs
- 2 racks baby back ribs or substitute with country style pork ribs or rib tips
- Kosher salt and black pepper to taste
- 1 tablespoon of an easy dry rub for ribs optional, but adds depth—use paprika, garlic powder, onion powder, black pepper, and a pinch of cumin
- Fresh cilantro and sesame seeds for garnish
Make the Marinade
In a medium bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, chili paste, brown sugar, and five-spice powder. This sticky marinade is your powerhouse of flavor and works wonders as a ribs marinade recipe overnight.
Prep the Ribs
Remove the silver skin from the back of the baby back ribs for better texture and flavor penetration. Pat the ribs dry with paper towels, then season lightly with salt, pepper, and an easy dry rub for ribs if you like a spiced base layer.
Marinate
Place the ribs in large zip-top bags or a non-reactive container. Pour the marinade over the ribs, ensuring they’re fully coated. Seal and refrigerate overnight. If short on time, marinate for at least 4 hours.
Grill Method (Preferred)
Preheat your grill to 300°F. Remove ribs from marinade (reserve extra marinade) and wrap each rack tightly in foil. Place on indirect heat and cook for 1.5 hours. Remove foil, brush with reserved marinade, and grill directly over heat for another 20–30 minutes, flipping and basting frequently until the ribs are sticky, caramelized, and charred at the edges.
Oven Method
Preheat the oven to 300°F. Place ribs on a wire rack over a baking sheet. Cover with foil and bake for 1.5 hours. Remove foil, brush with reserved marinade, and bake uncovered for another 30 minutes, broiling for the last 5 minutes to get a sticky top.
Pairing Ideas
These ribs beg to be surrounded by vibrant and fresh flavors. Here’s how to build a plate worthy of this sticky masterpiece:
- Side Dish: A crisp Asian slaw with cabbage, carrots, scallions, and a sesame-ginger dressing balances the richness.
- Starch: Steamed jasmine rice or coconut rice soaks up the rib sauce like a dream.
- Veggies: Grilled bok choy or blistered shishito peppers add smoky depth.
- Drink: Pair with a cold lager, ginger beer, or a citrusy yuzu cocktail.
FAQs
1. What type of ribs work best for this recipe?
Baby back ribs are the top choice for their tenderness and quick cook time. However, this sticky Asian marinade is also fantastic on country style pork ribs or even rib tips. If using beef ribs, increase the cook time and go heavier on the marinade.
2. Can I make this marinade for pork ribs ahead of time?
Absolutely. The marinade can be made up to 5 days in advance and stored in the fridge. It also freezes well. You can double the batch and save half as a finishing glaze.
3. Is this a good short rib marinade?
Yes! It works incredibly well for short ribs, especially Korean-style flanken-cut. Let them soak overnight, then grill or broil for a sweet-savory char.
4. Can I bake instead of grill?
Definitely. Many rib recipes in oven dry rub or sauce form translate well here. You’ll still get great caramelization if you broil for the last few minutes of cooking.
5. Can I use this marinade on beef?
This rib marinade recipe doubles as a fantastic beef ribs marinade or even for steaks. Just be sure to adjust cooking times accordingly, especially with thicker cuts.
