Easy Sticky Asian Ribs (VIDEO)
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These Sticky Asian Ribs are going to the best ribs you’ve ever had! They’re tender, juicy, and coated in a flavorful and aromatic glaze that you won’t be able to get enough of!
Watch the Sticky Asian Ribs Recipe Video!
A Note from CJ
These Asian Ribs are SO good!
Not only are they so easy to make but everyone who’s tried them agrees that they’re the best ribs they’ve ever had! The secret is in the delicious and aromatic glaze – the Asian flavors complement the baby back ribs perfectly!
If you love ribs, make sure to try Oven Baked Ribs, Braised Beef Short Ribs, or Korean Marinated Short Ribs (LA Galbi)!
I can’t believe how easy this recipe is to make and so, so delicious! I’ve always been intimidated when it comes to cooking ribs but these come out perfectly every single time. My 11 year old would never eat ribs and he devours these.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- baby back ribs – I recommend removing the silverskin before cooking, as this does not break down and will turn chewy.
- dried red chilis – these are also sometimes labeled japones chiles. These do not add too much spice but if you are sensitive, you can omit it altogether.
- shaoxing wine – If you cannot use shoaxing wine, you can substitute with sherry, mirin, or even chicken stock.
- light soy sauce – use light sodium soy sauce, as there are several other sources of salt in this recipe.
- oyster sauce – I recommend the one by Lee Kum Kee, with the lady on the label.
- rice vinegar – in a pinch, you an also use apple cider vinegar
How to Make Sticky Asian Ribs
Remove Silverskin and Brown Ribs – Optional – use a sharp knife to remove the silverskin from the rack of ribs, then slice the individual ribs along the bone. In a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove them to a plate.
Saute Aromatics and Spices – In the residual oil, saute garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.
Deglaze, Add Seasonings, and Braise Ribs – Deglaze the pot with shaoxing wine and use a wooden spoon to scrape up any browned bits. Add the light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar and rice vinegar. Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise the ribs for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone. Once the ribs are tender, remove them to a plate.
Reduce Sauce and Toss Ribs – Turn the heat to high and continue to reduce the sauce down until a glaze has formed (it should be able to coat the back of a spoon). Add back the ribs to toss in the sauce until coated. Plate and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Cooking Time Will Vary – The cooking time may vary for the ribs depending on their size. During the braising process, check the ribs every 20 minutes or so with a fork to check their doneness. Once they are fork tender but not fall off the bone, you’re ready to reduce the sauce!
Reduce the Sauce – Once the ribs are fork tender, turn the heat up to high and further reduce any liquid until a thick glaze is formed. This will be the amazing sauce that you’ll enjoy with the ribs! (Personally the sauce makes the dish for me!)
Storage and Reheating Tips – Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. Don’t toss the sauce – I like to spoon it over the ribs to enjoy later. Reheat until warmed through in the microwave.
If you tried this Sticky Asian Ribs or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Sticky Asian Ribs (VIDEO)
Ingredients
- 2 lbs baby back ribs, 1 slab
- 2 tbsp neutral oil
- 5 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium shallot, minced
- 1 cinnamon stick
- 2 bay leaves
- 4 dried red chilis
- 2 tbsp shaoxing wine
- 2 tbsp light soy sauce, low sodium
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- water, see step #5
Instructions
- Optional – use a sharp knife to remove the silverskin from the rack of ribs, then slice the individual ribs along the bone.
- In a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove them to a plate.
- In the residual oil, saute garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.
- Deglaze the pot with shaoxing wine and use a wooden spoon to scrape up any browned bits. Add the light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar and rice vinegar.
- Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise the ribs for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone. Once the ribs are tender, remove them to a plate.
- Turn the heat to high and continue to reduce the sauce down until a glaze has formed (it should be able to coat the back of a spoon). Add back the ribs to toss in the sauce until coated. Plate and enjoy!
Video
Notes
- baby back ribs – I recommend removing the silverskin before cooking, as this does not break down and will turn chewy.
- dried red chilis – these are also sometimes labeled japones chiles. These do not add too much spice but if you are sensitive, you can omit it altogether.
- shaoxing wine – If you cannot use shoaxing wine, you can substitute with sherry, mirin, or even chicken stock.
- light soy sauce – use light sodium soy sauce, as there are several other sources of salt in this recipe.
- oyster sauce – I recommend the one by Lee Kum Kee, with the lady on the label.
- rice vinegar – in a pinch, you an also use apple cider vinegar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Sticky Asian Ribs recipe was originally published in October 2022, and updated in March 2026.
This looks so good!
Can it be prepped ahead of time up through step 4 (after adding ribs back) and refrigerated for the next day to braise?
Yes they can!
All my family love this!
Delicious!! My all family loves it!
I can’t believe how easy this recipe is to make and so, so delicious! I’ve always been intimidated when it comes to cooking ribs but these come out perfectly every single time. My 11 year old would never eat ribs and he devours these.
So good that I’m making them again for Christmas! They went really well with coconut rice 👌
I’m so glad you enjoyed them! 🙂
Thoughts about usimg the above ingredients as a marinade?
it may be on the salty side – if I were to give it a try I would dilute with maybe a cup of water and marinade over night!
Thank you for your recipe! I’ve never cooked with dark soy sauce. Is there a specific brand that you recommend?
Pearl River Bridge and Lee Kum Kee are my go tos!