Asian Style Pork Ribs

1 week ago 27

Asian style pork ribs plated for the recipe card image.

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Tender, caramelized ribs with a bold five-spice rub and sticky sweet-savory glaze. This easy recipe works beautifully on the grill or in the oven for ribs that are packed with flavor.

Know Before You Scroll

Servings: 6 servings

Prep: 20 minutes

Cook: 3 hours

Total Time: 3 hours 20 minutes

Brown sugar, Chinese five-spice, garlic powder, ginger, ribs, neutral oil, soy sauce, honey, rice vinegar, hoisin, sesame oil, garlic, green onions, sesame seeds, and lime.

Sweet, savory, sticky, and aromatic with warm five-spice, ginger, garlic, soy, honey, and a bright squeeze of lime.

Easy to medium. The method is simple, but the ribs need low, slow cooking time before the final glaze.

Grill or oven, foil-lined baking sheet, small saucepan, brush, knife, cutting board, and tongs.

Cook the ribs low and slow until tender before adding the glaze so the sugars caramelize without burning.

Mix the rub and glaze ahead of time. The ribs can also be rubbed earlier in the day and refrigerated until cooking.

Use maple syrup instead of honey, add chili flakes for heat, or use St. Louis-style ribs instead of baby backs.

A close-up of sticky Asian style pork ribs topped with sesame seeds and green onions.

Why This Recipe Works

What I really love about this recipe is that it gives you that sticky, takeout-style finish without making you fuss over a complicated marinade. The five-spice rub does a lot of the heavy lifting right from the start, and keeping the glaze for the end means you get all that glossy caramelized flavor without risking it burning too early. It’s one of those recipes that feels a little special, but the method is actually very straightforward once you get going.

Asian style pork ribs served with rice and cucumber on a plate.

Ingredient Notes

The ingredients for Asian style pork ribs arranged on a counter, including ribs, spices, sauces, lime, sesame seeds, and green onions.

Use a fresh, fragrant blend for the warm, takeout-style backbone of the rub.

If needed, use a mix of star anise, cinnamon, cloves, fennel, and peppercorn-style warm spices.

Baby back or St. Louis-style ribs both work; choose meaty racks with good marbling.

Cooking time may vary slightly depending on thickness.

Adds sweet, savory depth and helps the glaze cling to the ribs.

Use a little extra honey and soy if you do not have hoisin, though the flavor will be less complex.

Balances the honey and hoisin with gentle acidity.

Apple cider vinegar can work in a pinch.

Vinegar or Asian grocery aisle.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the rub and prep the ribs

Start by making the spice rub. In a small bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, ground ginger, salt, black pepper, and chili flakes, if using, until well combined. Pat the ribs dry with paper towels, then remove the thin membrane from the back of the rack for the most tender result. Rub the ribs lightly with oil, then coat them all over with the spice mixture, pressing it in well so it really clings to the meat.

A dry spice rub for Asian style pork ribs and the ribs coated with the seasoning.

Cook low and slow

This recipe can be made on the grill or in the oven. For the grill, place the ribs bone-side down over indirect heat at 250°F and cook low and slow for 2½–3 hours, until tender and starting to pull back from the bones. For the oven, place them bone-side down on a foil-lined baking sheet, cover tightly with foil, and bake at 300°F for 2½–3 hours, until fork-tender.

Four seasoned and cooked Asian Style Pork Ribs are laid out on a foil-lined baking sheet, with juices and spices visible on the foil.

Make the glaze

While the ribs cook, whisk the soy sauce, honey, rice vinegar, hoisin, sesame oil, garlic, and ginger together in a small saucepan. Simmer for 5–7 minutes, just until slightly thickened. If you want to lick the spoon, I won’t judge.

A sticky glaze for Asian style pork ribs simmering in a saucepan.

Glaze and caramelize

Brush the ribs with glaze, then finish them over direct grill heat or under the broiler until glossy, bubbling, and caramelized. Let the color deepen, but keep an eye on them here because the sugars in the glaze can catch quickly.

Asian style pork ribs being brushed with glaze and cooked until glossy and caramelized.

Slice and serve

Let the ribs rest for a few minutes, then slice between the bones and finish with toasted sesame seeds, green onions, and lime wedges. That little rest makes them easier to slice and keeps the juices where you want them.

Asian style pork ribs plated for the recipe card image.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Serves 6 servings

For the Rub

▢ 2 tbsp brown sugar
▢ 1 tbsp Chinese five-spice powder
▢ 1 tbsp garlic powder
▢ 1 tsp ground ginger
▢ 1 tsp salt
▢ ½ tsp black pepper
▢ ½ tsp chili flakes (optional, for heat)

For the Ribs

▢ 3 lb baby back ribs ( or St. Louis-style ribs)
▢ 1 tbsp neutral oil (such as avocado or canola)

For the Glaze

▢ ¼ cup low-sodium soy sauce
▢ 3 tbsp honey (or maple syrup)
▢ 2 tbsp rice vinegar
▢ 1 tbsp hoisin sauce
▢ 1 tsp sesame oil
▢ 2 cloves garlic (minced)
▢ 1 tsp fresh ginger (grated)

To Finish

▢ toasted sesame seeds
▢ chopped green onions
▢ lime wedges (for serving)

Grill Method

In a small bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, ground ginger, salt, black pepper, and chili flakes, if using, until well combined. Pat the ribs dry and remove the thin membrane from the back. Rub lightly with oil, then coat all over with the prepared spice rub.
Heat the grill to 250°F (120°C) for indirect cooking, with the coals or burners on one side only. If you have wood chips, add applewood or hickory for a smoky layer.
Place the ribs bone-side down on the cool side of the grill. Close the lid and cook for 2½ to 3 hours, until tender and the meat starts to pull back from the bones.
While the ribs cook, whisk the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, garlic, and ginger together in a small saucepan. Simmer for 5 to 7 minutes, until slightly thickened.
Brush the ribs with glaze and move them over the hot side of the grill. Grill for 3 to 5 minutes per side, brushing and flipping until caramelized and glossy.
Rest the ribs for a few minutes, then slice, sprinkle with sesame seeds and green onions, and serve with lime wedges.

Oven Method

Pat the ribs dry and remove the thin membrane from the back. Rub lightly with oil, then coat all over with the prepared spice rub.
Preheat the oven to 300°F (150°C). Place the ribs bone-side down on a foil-lined baking sheet, cover tightly with foil, and bake for 2½ to 3 hours, until fork-tender.
Brush the ribs with the prepared glaze, then broil for 5 to 7 minutes, watching closely, until the glaze bubbles and caramelizes.
Slice between the bones, sprinkle with sesame seeds and green onions, and finish with a squeeze of lime.

Erren’s Top Tips

Cook the ribs low and slow until tender before glazing so the sugars in the sauce caramelize instead of burn.
Remove the membrane from the back of the ribs for the most tender result and better flavor from the rub.

Variations & Add-Ins

Use maple syrup instead of honey for a slightly deeper sweetness.
Add extra chili flakes if you want a little more heat.

Storage & Freezing

Let the ribs cool before refrigerating, then store in an airtight container for up to 3 days.
Freeze cooled ribs in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating.
If you serve the ribs with a mayo-based side, don’t leave it sitting in direct heat for too long.

A plated serving of Asian style pork ribs with sesame seeds and green onions.

FAQs

What cut of pork ribs works best for Asian style ribs?

Baby back ribs are a great choice because they cook up tender and lean, but St. Louis-style ribs also work well if you prefer a meatier rib. Just allow a little extra cooking time for larger racks.

Can I make these ribs in the oven instead of on the BBQ?

Yes. Cook the ribs low and slow in the oven until tender, then brush with the glaze and return them to a hot oven or broiler briefly so the sauce becomes sticky and caramelized.

Do I need to remove the membrane from the ribs?

Yes, it is worth doing. Removing the thin membrane from the back of the ribs helps the seasoning penetrate and gives the finished ribs a more tender texture.

How do I stop the glaze from burning?

Add the glaze near the end of cooking. The honey and hoisin in the sauce can scorch if they are cooked over high heat for too long, so brush it on during the final stage and watch closely.

Can I make Asian style pork ribs ahead of time?

Yes. Cook the ribs until tender, cool and refrigerate them, then glaze and reheat when you are ready to serve. This makes them a good make-ahead option for entertaining.