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Sticky Asian-Style Ribs with Hoisin marinade

Sticky Asian-Style Ribs with Hoisin Marinade

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 generous portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Marinade

  1. 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

  1. 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

  1. 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.

Cook – Low and Slow

    Grill Method (Preferred)

    1. 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

    1. 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.