Sticky Asian Ribs
Servings 4
Equipment
- Rimmed Baking Sheet
- Small Saucepan
Ingredients
Dry Rub:
- ½ cup brown sugar
- ½ tsp coarse kosher salt
- ½ tsp chipotle chili powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- 1 large rack of baby back ribs about 2 pounds
Sticky Asian Sauce:
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup honey
- 1 tbsp rice wine vinegar
- 1 tbsp ginger fresh grated paste
- 2 tsp toasted sesame oil
- 2 cloves of garlic minced
- ¼ tsp crushed red pepper flakes to taste
Instructions
- Preheat the oven to 300 degrees. Line a rimmed baking sheet very well with foil.
- Prepare the dry rub by combining the brown sugar, salt, chipotle chili powder, smoked paprika, onion powder, garlic powder, and cumin in a small bowl. Mix until very well combined.
- Prepare the ribs by scoring the white membrane on the back of the ribs in a one-inch diagonal pattern using a sharp knife. Side Note: You can also discard it if you'd prefer.
- Season the ribs by sprinkling and rubbing the dry rub evenly over the front and back of the ribs until very well seasoned.
- Bake the ribs by placing the seasoned ribs on the baking sheet and covering them tightly with foil. Place into the oven to bake for 2 hours, until the meat easily pulls away from the bone.
- Meanwhile, make the sauce by combining the soy sauce, brown sugar, honey, rice wine vinegar, ginger paste, toasted sesame oil, minced garlic, and crushed red pepper flakes in a small saucepan over medium-high heat.
- Bring to a low boil and simmer, stirring often, for 5 minutes. Remove from the heat and let the sauce thicken.
- Finish the ribs by turning the oven to broil and removing the foil from the ribs. Brush the ribs with the sticky Asian sauce, then broil for 2 minutes. Brush with more sauce and broil for another 2 minutes.
- Remove from the oven and serve with toasted sesame seeds and green onions on top. Slice and serve with extra sauce on the side. Enjoy.