Sticky Hoisin Oven Baked Ribs with Asian Glaze
These tender baby back ribs are rubbed with aromatic spices and slow-braised in sake and soy sauce before being glazed with a sweet and savory hoisin-honey mixture. The long marination and gentle oven cooking create fall-off-the-bone meat, while the final broiling step caramelizes the glaze for irresistible sticky edges. Perfect for weekend dinners or entertaining, this recipe combines the convenience of oven cooking with bold Asian flavors that will have everyone coming back for seconds.
Ingredients
- 1 rack baby back ribs, 3 lb
- 1 ½ tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- ½ cup sake
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- ¼ cup hoisin sauce
- ¼ cup honey
- 2 tablespoons ponzu saucerice wine vinegar + soy sauce2 tbsp ponzu = 1 tbsp eachasianadds glutenadds soy
tangier flavor
- 2 tablespoons light brown sugar
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds, toasted
Instructions
- 1
Place ribs on a foil-lined baking sheet
- 2
Mix together all dry rub ingredients until well combined
- 3
Cover ribs with the dry rub on both sides until fully coated and tightly wrap with foil
- 4
Refrigerate and allow ribs to marinate for at least 12 hours and up to 24 hours
- 5
Preheat oven to 325°F
- 6
Whisk together all braising liquid ingredients in a liquid measuring cup
- 7
Remove ribs from refrigerator and unwrap just enough to pour liquid over ribs then tightly rewrap
- 8
Place foil wrapped ribs into oven for about 2 1/2 hours
- 9
While ribs bake, combine all glaze ingredients in a small saucepan
- 10
Stir together and simmer for 10 to 12 minutes or until the glaze reduces and thickens slightly then remove from heat and cool
- 11
Remove ribs from oven and carefully unwrap then remove ribs from foil completely and place back onto baking sheet meat side down
- 12
Turn broiler on high
- 13
Brush some glaze over ribs and carefully flip over then brush glaze over meaty side and place under broiler for 2 to 3 minutes
- 14
Brush ribs with more glaze and return to broiler for additional 2 to 3 minutes or until caramelized and edges begin to crisp
- 15
Remove from broiler and allow ribs to rest for about 5 to 10 minutes then top with green onions and sesame seeds and serve
Tips
For best results, marinate the ribs for the full 24 hours to allow the spice rub to penetrate deeply into the meat.
Watch carefully during broiling as the glaze can go from perfectly caramelized to burnt very quickly.
Let the ribs rest after broiling to allow juices to redistribute and prevent them from falling apart when cutting.
Good to Know
Store leftover ribs in refrigerator for up to 3 days. Reheat gently in oven at 300°F until warmed through.
Ribs can be cooked through step 10 up to 1 day ahead. Reheat and glaze just before serving.
Serve immediately while hot with extra glaze on the side and napkins for messy but delicious eating.
Common Mistakes
Don't skip the marination time or the flavors won't penetrate the meat properly.
Watch broiling carefully to avoid burning the glaze - it can go from perfect to charred in seconds.
Substitutions
tangier flavor
FAQ
Can I use a different cut of ribs?
Yes, you can use spare ribs but increase cooking time by 30-45 minutes as they are tougher and need longer to become tender.
What if I don't have sake?
White wine or chicken stock work as substitutes. Wine will give similar depth while stock provides milder flavor without alcohol.
How long will these keep in the refrigerator?
Properly stored ribs will keep for up to 3 days. Reheat gently in a 300°F oven until warmed through to maintain texture.