Hoisin Sticky Ribs
- PREP 20min
- COOK 3hrs 15min
- TOTAL 3hrs 35min
These Asian sticky ribs are unbelievably tender and coated in the most delicious homemade hoisin glaze. They are surprisingly easy to make, and their incredible flavor will have you reaching for more. We love them! The sauce in the recipe below makes the perfect amount for one rack of ribs, but I highly recommend doubling it and storing what you do not use in the fridge for other dishes (it lasts for 1 month).
You Will Need
1 rack baby back ribs (loin back ribs), 2 to 2 ½ pounds
1 cup homemade hoisin sauce, recipe below
8 cloves garlic, peeled and thinly sliced
Two 1-inch thumb-size pieces of fresh ginger, sliced thin lengthwise
Half a bunch of fresh cilantro
Salt and pepper
2 tablespoons finely chopped peanuts, optional
1 Fresno chili pepper, thinly sliced, optional
1 green onion, finely chopped, optional
Homemade Hoisin Sauce
1 tablespoon toasted sesame oil
2 cloves garlic, finely minced or grated
One 1-inch thumb-size piece fresh ginger, finely minced or grated
2 green onions, whites and light green parts only, finely minced
5 tablespoons (65 grams) light tamari or light soy sauce, plus more to taste
5 tablespoons (65 grams) pure maple syrup
2 tablespoons (30 grams) molasses
1 tablespoon (20 grams) peanut butter, try homemade peanut butter
1 ½ teaspoons Gochujang, see notes
1 teaspoon rice wine vinegar
1/4 teaspoon Chinese Five Spice
1/4 teaspoon cornstarch
Directions
Bake Ribs
Preheat the oven to 275°F (135°C) and set aside a large rimmed baking sheet on the counter.
Trim excess fat from the ribs and remove any thin membrane on the back of the rack. (Some ribs may already have the membrane removed, I show how to remove it in this ribs recipe).
Pat the ribs dry and season them with salt and pepper.
Take a piece of parchment paper large enough to wrap around the ribs (you may need to overlap two sheets). Spread half of the garlic, ginger, and cilantro on the parchment paper. Place the ribs on top, with the meaty side facing down. Arrange the remaining garlic, ginger, and cilantro on the bone side of the ribs.
Wrap the parchment paper tightly around the ribs, folding the edges to seal. Then, wrap the entire package with foil. Remember which side has the meatiest part of the ribs.
Place the wrapped ribs, with the meatiest side facing down, on the prepared baking sheet.
Bake the ribs in the preheated oven for 2 ½ to 3 hours. Carefully unwrap the ribs and pierce them with a knife to check for tenderness.
While the ribs are baking, you can make the hoisin sauce using the recipe instructions below.
Allow the ribs to cool while still wrapped. Let them rest at room temperature, or refrigerate the wrapped package on a baking sheet for up to 3 days.
Make Hoisin Sauce
Heat sesame oil in a small saucepan over medium heat. Stir in the garlic, ginger, and green onion. Cook, stirring occasionally, until tender and translucent, 3 to 5 minutes. Set the saucepan aside to cool.
Stir in soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and the Chinese Five Spice. Return the saucepan to medium heat and, while stirring, slowly bring to a simmer. Taste the sauce and adjust with 1/2 tablespoon to 1 tablespoon of soy sauce if necessary.
Make a cornstarch slurry by mixing 1/2 teaspoon cornstarch with 2 teaspoons water. Whisk the slurry into the sauce. As it simmers, the sauce will thicken. Once thickened, remove it from the heat and let it cool.
Adding the Sticky Glaze
Heat the oven to 425°F (218°C).
Gently unwrap the ribs and scrape away the cilantro, garlic, and ginger (these can be discarded).
Cut the rack into individual ribs or two- to three-bone portions. Place them in a 13-inch by 9-inch baking dish.
Spoon most of the hoisin sauce over the ribs, ensuring they are well covered (save a little sauce for later). Flip the ribs so the meaty side faces down and move them around in the sauce for even coating.
Bake the uncovered ribs for 3 to 5 minutes or until the sauce bubbles.
Remove the baking dish from the oven and flip the ribs so the meaty side faces up. Tilt the baking dish and gather as much sauce as possible to spoon back over the ribs. This time, the sauce will be thicker. At this point, I like to add a little extra sauce on top.
Serve with chopped peanuts, sliced pepper, and green onion.
Adam and Joanne's Tips
- Ribs: I use baby back ribs, but spare ribs, country-style, or St. Louis-style ribs work. Spare ribs may require a little more time in the oven to become tender. I remove the membrane from my ribs, which makes them even more tender (some stores do this for you). See this baked ribs recipe for tips on how to do it.
- Double or triple the recipe: Wrap each rack individually and then place it on a rimmed baking sheet. You may need more than one baking sheet for multiple racks of ribs.
- Gochujang and a substitute: Tradtional hoisin sauce incorporates fermented beans. We’ve included Gochujang (a spicy Korean condiment with rice and fermented soybeans). Substitute miso paste and, if you’d like to add some spice, add a dash or two of hot sauce or chili paste like sambal oekek.
- Hoisin sauce: I love homemade, but if you plan to use store-bought, taste the sauce before adding it to the ribs to ensure it is not too salty. See this article about our homemade sauce for additional notes and substitutions.
- The nutrition facts provided below are estimates.