Sticky Garlic Ribs
Sticky Garlic Ribs
Ingredients
For the Ribs
- 1 rack baby back pork ribs, about 3 pounds
- as needed cold water, for washing ribs
- 1 lime, cut into wedges, for washing ribs and serving
- 1/4 cup vinegar, for washing ribs
For the Rib Marinade
- 1/4 cup soy sauce
- 2 tablespoons chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon salt
- 2 tablespoons minced garlic
- 1/4 cup brown sugar, light or dark
- 1/2 cup hoisin sauce
For the Sticky Garlic Sauce
- 1 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons honey, or to taste
- 2 tablespoons chili oil
- 1 teaspoon sesame oil
- 1/4 cup brown sugar
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 tablespoon minced garlic
For Serving and Garnish
- 2 stalks green onion, sliced, for topping
- 1 tablespoon white sesame seeds, for garnish
- 1/4 cup vegetable oil, for flash frying
Instructions
- 1
Prepare the ribs: Pat the full rack of baby back pork ribs dry with paper towels. Carefully remove the membrane (skin) from the back of the ribs. Cut the full rack into individual rib pieces.
⏱️ 10 min
- 2
Wash the ribs: Place the cut ribs in a large bowl. Add cold water, the juice from half a lime, and the vinegar. Wash the ribs thoroughly, then drain and pat them extremely dry with paper towels.
⏱️ 5 min
- 3
Marinate the ribs: To the bowl with the dried ribs, add soy sauce, chili oil, sesame oil, apple cider vinegar, garlic powder, onion powder, ground ginger, salt, minced garlic, brown sugar, and hoisin sauce. Use your hands to massage the marinade into the ribs, ensuring each piece is well coated. Cover the bowl with foil or plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 15 min
- 4
Bake the ribs: Preheat your oven to 300°F. Line a baking pan with aluminum foil. Arrange the marinated ribs in a single layer on the prepared pan. Cover the pan tightly with another sheet of aluminum foil.
⏱️ 5 min•🌡️ 300
- 5
Cook the ribs: Bake the covered ribs in the preheated oven for 2 hours, until tender. Remove the ribs from the oven and set aside.
⏱️ 120 min•🌡️ 300
- 6
Prepare the sticky garlic sauce: While the ribs are baking, combine hoisin sauce, soy sauce, honey, chili oil, sesame oil, brown sugar, apple cider vinegar, onion powder, garlic powder, ground ginger, and minced garlic in a saucepan. Whisk well to combine.
⏱️ 5 min
- 7
Simmer the sauce: Place the saucepan over medium-low heat and bring the sauce to a gentle simmer, stirring occasionally. Continue to simmer until the sauce thickens to your desired consistency, about 10-15 minutes. Keep the sauce on low heat until the ribs are ready.
⏱️ 15 min
- 8
Flash fry the ribs: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the baked ribs in batches, being careful not to overcrowd the pan. Flash fry for about 1 1/2 minutes per side, or until lightly crisped and browned.
⏱️ 10 min
- 9
Coat ribs in sauce: Transfer the flash-fried ribs to a large bowl. Pour the warm sticky garlic sauce over the ribs and toss gently to ensure each rib is thoroughly coated. The sauce should adhere well to the ribs.
⏱️ 5 min
- 10
Broil for extra stickiness (optional): For an even stickier finish, arrange the sauced ribs back on a foil-lined baking sheet. Broil on high for about 1 minute, watching carefully to prevent burning. This step is optional but enhances the sticky texture.
⏱️ 1 min
- 11
Serve and garnish: Arrange the sticky garlic ribs on a serving platter. Garnish generously with sliced green onion and a sprinkle of white sesame seeds. Serve with fresh lime wedges on the side for squeezing over the ribs before eating.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Garlic Ribs
For the Ribs
- 1 rack baby back pork ribs, about 3 pounds
- as needed cold water, for washing ribs
- 1 lime, cut into wedges, for washing ribs and serving
- 1/4 cup vinegar, for washing ribs
For the Rib Marinade
- 1/4 cup soy sauce
- 2 tablespoons chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon salt
- 2 tablespoons minced garlic
- 1/4 cup brown sugar, light or dark
- 1/2 cup hoisin sauce
For the Sticky Garlic Sauce
- 1 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons honey, or to taste
- 2 tablespoons chili oil
- 1 teaspoon sesame oil
- 1/4 cup brown sugar
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 tablespoon minced garlic
For Serving and Garnish
- 2 stalks green onion, sliced, for topping
- 1 tablespoon white sesame seeds, for garnish
- 1/4 cup vegetable oil, for flash frying
Instructions
- 1
Prepare the ribs: Pat the full rack of baby back pork ribs dry with paper towels. Carefully remove the membrane (skin) from the back of the ribs. Cut the full rack into individual rib pieces.
⏱️ 10 min - 2
Wash the ribs: Place the cut ribs in a large bowl. Add cold water, the juice from half a lime, and the vinegar. Wash the ribs thoroughly, then drain and pat them extremely dry with paper towels.
⏱️ 5 min - 3
Marinate the ribs: To the bowl with the dried ribs, add soy sauce, chili oil, sesame oil, apple cider vinegar, garlic powder, onion powder, ground ginger, salt, minced garlic, brown sugar, and hoisin sauce. Use your hands to massage the marinade into the ribs, ensuring each piece is well coated. Cover the bowl with foil or plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 15 min - 4
Bake the ribs: Preheat your oven to 300°F. Line a baking pan with aluminum foil. Arrange the marinated ribs in a single layer on the prepared pan. Cover the pan tightly with another sheet of aluminum foil.
⏱️ 5 min•🌡️ 300 - 5
Cook the ribs: Bake the covered ribs in the preheated oven for 2 hours, until tender. Remove the ribs from the oven and set aside.
⏱️ 120 min•🌡️ 300 - 6
Prepare the sticky garlic sauce: While the ribs are baking, combine hoisin sauce, soy sauce, honey, chili oil, sesame oil, brown sugar, apple cider vinegar, onion powder, garlic powder, ground ginger, and minced garlic in a saucepan. Whisk well to combine.
⏱️ 5 min - 7
Simmer the sauce: Place the saucepan over medium-low heat and bring the sauce to a gentle simmer, stirring occasionally. Continue to simmer until the sauce thickens to your desired consistency, about 10-15 minutes. Keep the sauce on low heat until the ribs are ready.
⏱️ 15 min - 8
Flash fry the ribs: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the baked ribs in batches, being careful not to overcrowd the pan. Flash fry for about 1 1/2 minutes per side, or until lightly crisped and browned.
⏱️ 10 min - 9
Coat ribs in sauce: Transfer the flash-fried ribs to a large bowl. Pour the warm sticky garlic sauce over the ribs and toss gently to ensure each rib is thoroughly coated. The sauce should adhere well to the ribs.
⏱️ 5 min - 10
Broil for extra stickiness (optional): For an even stickier finish, arrange the sauced ribs back on a foil-lined baking sheet. Broil on high for about 1 minute, watching carefully to prevent burning. This step is optional but enhances the sticky texture.
⏱️ 1 min - 11
Serve and garnish: Arrange the sticky garlic ribs on a serving platter. Garnish generously with sliced green onion and a sprinkle of white sesame seeds. Serve with fresh lime wedges on the side for squeezing over the ribs before eating.
⏱️ 4 min