Asian Sticky Baby Back Ribs

I’ve had a sticky ribs recipe floating around in my head for awhile. There’s plenty floating around in there beyond just sticky ribs, I swear.

Never mind that it revolves around cheese, Ryan Gosling, and holding on for dear life as the teenager drives me two city blocks and I scream for dear life.

When I was little, we used to love to go to the local swap meet when it was in town. My parents bought us these sticky Teriyaki beef sticks that were amazing and delicious and addictive.

I’ve tried recreating them for decades. No trying to guess how many, though (Lazy Mom is still young and kicking.)

But I did create something absolutely phenomenal with these Asian Sticky Baby Back Ribs using Omaha Steaks Split Baby Back Pork Ribs. They are fall off the bone tender, sweet and spicy, and finger-licking good.

Print Recipe

Asian Sticky Baby Back Ribs

Author: Trisha Benevides

Ingredients

• 1 rack Omaha Steaks Split Baby Back Ribs thawed

The rub:

• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1/2 tsp. Paprika
• 1/2 tsp. Chinese Five Spice
• 1 1/2 tsp. Salt
• 1/2 tsp. Pepper

The glaze:

• 2 cups Light Brown Sugar
• 2 tsp. Soy Sauce
• 2 tsp. Rice Wine Vinegar
• 1 Tbsp. Hoisin
• 1 tsp. Minced Garlic
• 1/4 cup Chopped Ginger
• 1/2 tsp. Pepper
• 1/2 tsp. Chinese Five Spice

Instructions

• Preheat oven to 250 F.
• Line a cookie sheet with aluminum foil.
• Remove ribs from packaging and blot dry.
• In a bowl, combine rub ingredients.
• Rub the spices all over the rack of ribs.
• Place ribs on the cookie sheet, then cover the cookie sheet with aluminum foil.
• Bake for 6-7 hours or until ribs are tender.
• Remove ribs from the oven and set aside.
• Meanwhile, prepare the glaze by adding all glaze ingredients to a saucepan.
• Heat over medium heat until it simmers, then drop the heat to low and cook for an additional 10 minutes, stirring frequently.
• Slather the glaze onto both sides of the ribs with a pastry brush.
• Set the oven to broil on high.
• Place ribs back in the oven for five minutes, or until glaze is bubbly.
• Garnish with sesame seeds or scallions.
• Slice and serve.