Sticky Asian Ribs


October 20, 2022

Appetizers Main Dishes Pork Recipes Ribs

These Sticky Asian Ribs have become one of my go-to rib recipes! The ribs are tender and pull off the bone so easily and are packed with flavor from the combination of sweet, salty & savory seasonings and sauces. The braising liquid reduces down to a flavorful, aromatic glaze that perfectly compliments the ribs.

This is a perfect recipe when you want to set it and forget it – because the braising process does all the work! I hope you enjoy it!

Watch the Sticky Asian Ribs Recipe Video Below!

Sticky asian ribs plated top down

Ingredients for Sticky Asian Ribs

I love this air fryer chicken wing recipe because only a few ingredients will make crispy, juicy chicken with less fat than deep frying! Firstly, here are the ingredients you will need!

  • Baby Back Ribs
  • Neutral Oil
  • Shallot
  • Garlic
  • Ginger
  • Bay leaves
  • Cinnamon
  • Dried Red Chilis
  • Shaoxing Wine
  • Light Soy Sauce (low sodium)
  • Dark Soy Sauce
  • Oyster Sauce
  • Hoisin Sauce
  • Brown Sugar
  • Rice Vinegar
raw ingredients for sticky asian ribs on a table


Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. Because I use these two ingredients at 1:1 ratio and there are so few ingredients in this recipe, there is not a substitute I can recommend 🙁

If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!

Sticky Asian Ribs: Recipe Instructions

Prep the Ribs

The first step is removing the silver skin from the back of the ribs. Do your best to remove as much as you can since this silver skin will not break down during the braising process. Once the silver skin is removed, slice the slab of ribs into individual ribs and set them aside.

slicing a slab of ribs into single ribs

Brown the Ribs

Next, in a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs on all sides for 2-3 minutes until golden brown and remove. We are just trying to get some color on the ribs.

browning ribs in a dutch oven

Sauté aromatics

After removing the ribs, add the minced garlic, ginger, and shallot into the remaining oil. Sauté these for 30 seconds until fragrant, then add cinnamon, dried red chilis, and bay leaves and saute for another 30 seconds.

Deglaze with Shaoxing wine, using a wooden spoon to scrape up any fond stuck to the bottom of the pan. This is where all the flavor is!

Cooking aromatics, chili, and spices in a pot

Add seasonings and ribs

After you’ve deglazed the bottom of the pan and scrapped up the fond, add the light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, brown sugar, and rice vinegar to the pot.

adding sauce to a pot for braising

Add back your ribs and then cover with just enough water to submerge the ribs. For me and a 6 quart dutch oven, this was about 2 cups of water.

adding braising liquid to a pot with ribs

Cover and Braise

Bring the braising liquid to a simmer then reduce the heat to medium and partially cover and braise for 45 minutes. The liquid will reduce down and the ribs will become super tender during this process. The cooking time may vary depending on the size of your stove, pot, and amount of liquid.

The key here is braising the ribs until they are fork tender, but not falling off the bone, so check them occasionally until they reach this point.

reducing braising liquid for sticky asian ribs

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 perfect sauce for those tender ribs.

Braising ribs in a pot
Sticky Asian Ribs Close Up on a plate

This was the final result – look just how incredible those ribs are! You can see the meat just about to fall off the bone, and that flavorful aromatic glaze compliments the ribs perfectly.

If you liked this Sticky Asian Ribs recipe, check out some of the most popular recipes on the blog!


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!

Sticky Asian Ribs Close Up on a plate

Sticky Asian Ribs

These Sticky Asian Ribs are so flavorful and easy to make at home! The meat is so tender and delicious – perfect for a meal where you want to "set it and forget it"!
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Servings 2


  • 2 lbs baby back ribs 1 slab
  • 2 tbsp neutral oil
  • 1 medium shallot minced
  • 5 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 dried red chilis
  • 2 tbsp shaoxing wine
  • 2 tbsp light soy sauce low sodium
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 cups water just enough to cover ribs


  • Remove 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.
  • In the remaining 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 with shaoxing wine and use a wooden spoon to scrape up any fond. Then add 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 for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone.
  • Turn the heat to high and continue to reduce the sauce down until a glaze has formed to coat the ribs. Plate and enjoy!
Keyword asian, ribs
Tried this recipe?Let us know how it was!
Join The Conversation

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Thank you for your recipe! I’ve never cooked with dark soy sauce. Is there a specific brand that you recommend?

    1. 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!