Tender Hoisin Sticky Ribs
- PREP 20min
- COOK 3hrs 15min
- TOTAL 3hrs 35min
These sticky ribs are unbelievably tender and coated in the most delicious homemade hoisin glaze. These Asian-inspired ribs are surprisingly easy to make, and their incredible flavor will have you reaching for more. We absolutely love them! The sauce included in the recipe below makes the perfect amount for one rack of ribs.
FAQ: Although the recipe specifies baby back ribs, you can also use other types of ribs, such as spareribs, country-style, or St. Louis-style ribs. The cook time should be similar, but spareribs may require a little more time to become tender. We recommend checking the ribs periodically while they cook to monitor their progress.
FAQ: If you plan to double or triple the recipe below, there is no need to modify the method or bake time. However, you may need to use multiple pans for baking. Additionally, make a double batch of the hoisin sauce to ensure you have enough to accommodate the increased amount of ribs. The recipe below makes 1 cup of sauce, which is perfect for one rack of ribs.
You Will Need
1 rack baby back ribs (loin back ribs), 2 to 2 ½ pounds
1 cup Homemade Hoisin Sauce, recipe below
8 cloves garlic, peeled and thinly sliced
Two 1-inch thumb-size pieces of fresh ginger, sliced thin lengthwise
Half a bunch of fresh cilantro
Salt and pepper
2 tablespoons finely chopped peanuts, optional
1 Fresno chili pepper, thinly sliced, optional
1 green onion, finely chopped, optional
Homemade Hoisin Sauce
1 tablespoon toasted sesame oil
2 cloves garlic, finely minced or grated
One 1-inch thumb-size piece fresh ginger, finely minced or grated
2 green onions, whites and light green parts only, finely minced
5 tablespoons (65 grams) light tamari or light soy sauce, plus more to taste
5 tablespoons (65 grams) pure maple syrup
2 tablespoons (30 grams) molasses
1 tablespoon (20 grams) peanut butter, try homemade peanut butter
1 ½ teaspoons Gochujang, see notes
1 teaspoon rice wine vinegar
1/4 teaspoon Chinese Five Spice, see notes
1/4 teaspoon cornstarch
Directions
Prepare and Bake Ribs
Preheat the oven to 275° Fahrenheit (135°C) and get a large rimmed baking sheet ready.
Trim excess fat from the ribs and remove any thin membrane on the back of the rack (Note: Some ribs may already have the membrane removed).
Pat the ribs dry and season them with salt and pepper.
Take a piece of parchment paper large enough to wrap around the ribs (you may need to overlap two sheets). On the parchment paper, spread half of the garlic, ginger, and cilantro. Place the ribs on top, meaty side facing down. Arrange the remaining garlic, ginger, and cilantro on the bone side of the ribs.
Wrap the parchment paper tightly around the ribs, folding the edges to seal. Then, wrap the entire package with foil. Remember which side has the meatiest part of the ribs.
Place the wrapped ribs, with the meatiest side facing down, on the prepared baking sheet.
Bake the ribs in the preheated oven for 2 ½ to 3 hours. To check for tenderness, carefully unwrap the ribs and skewer them with a knife.
While the ribs are baking, you can make the hoisin sauce using the provided recipe instructions below.
Allow the ribs to cool while still wrapped. Let them rest at room temperature or refrigerate the wrapped package on a baking sheet for up to two days.
Prepare Hoisin Sauce
Heat sesame oil in a small saucepan over medium heat. Stir in the garlic, ginger, and green onion. Cook, stirring occasionally, until tender and translucent, 3 to 5 minutes. Set the saucepan aside to cool.
Stir in soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and the Chinese Five Spice. Return the saucepan to medium heat, and, while stirring, slowly bring to a simmer. Taste the sauce and adjust with 1/2 tablespoon to 1 tablespoon of soy sauce if it needs it.
Make a cornstarch slurry by mixing 1/2 teaspoon cornstarch with 2 teaspoons water. Whisk the slurry into the sauce. As it simmers, the sauce will thicken. Once thickened, remove from the heat and let cool.
Finishing the Ribs with Sauce
Heat the oven to 425° Fahrenheit (218°C).
Gently unwrap the ribs and scrape away the cilantro, garlic, and ginger (these can be discarded).
Cut the rack into individual ribs or two to three bone portions. Place them in a 13-inch by 9-inch baking dish.
Spoon most of the hoisin sauce over the ribs, ensuring they are well covered (save a little sauce for later). Flip the ribs so the meaty side faces down and move them around in the sauce for even coating. Bake the uncovered ribs for 3 to 5 minutes or until the sauce is beginning to bubble.
Remove the baking dish from the oven ad flip them so the meaty side faces up. Tilt the baking dish and gather as much sauce as possible to spoon back over the ribs. This time, the sauce will be thicker. I like to add a little extra sauce on top at this point. Optionally, garnish with chopped peanuts, sliced pepper, and green onion.
Adam and Joanne's Tips
- Make ahead: The baked ribs can be refrigerated in their packet of parchment paper and foil for up to two days. The hoisin sauce can be kept in the refrigerator for a month.
- Removing the membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack, which can be tough when cooked. To remove, use a knife to gently slide under the membrane. Then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
- Hoisin sauce: Please avoid using store-bought hoisin sauce as a substitute for our homemade sauce. Our homemade sauce has a thinner consistency and is less salty compared to the store-bought version. If you were to do a direct swap, the ribs may not turn out as well.
- Gochujang and a substitute: Traditional hoisin sauce incorporates fermented beans. We’ve included Gochujang (a spicy Korean condiment with rice and fermented soybeans). Substitute miso paste and, if you’d like to add some spice, add a dash or two of hot sauce or chili paste like sambal oelek.
- Chinese five spice: A fragrant combination of star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is commonly found in the spice aisle of larger grocery stores.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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