Go Back
–+ servings
Top down view of the torn apart pork ribs after baking, on a baking tray.

Sticky Asian Pork Ribs

Yield: 4 serves
Prep Time: 20 minutes
Cook Time: 2 hours 5 minutes
Marinating time (optional): 3 hours
Total Time: 2 hours 25 minutes
Be the first to rate this recipe!
These oven-baked sticky Asian ribs are fall-apart tender and so easy to make. Packed with bold flavour, they're melt-in-the-mouth good.
Print Pin

Ingredients

  • 1 kg pork ribs
  • 2 star anise
  • 2 tablespoons brown sugar divided
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup rice wine vinegar
  • 2 tablespoons oyster sauce
  • 1 ½ tablespoons minced ginger
  • 3-4 cloves garlic thinly sliced
  • 2 teaspoons chilli paste or to taste

For best results, always weigh ingredients where a weight is provided

Equipment

  • Jug
  • Large baking dish or tray
  • Saucepan

Instructions
 

  • Place pork ribs and star anise into a large baking dish and add half the marinade.
  • In a jug, combine just 1 teaspoon of the sugar (reserve the rest) with all of the remaining ingredients and mix well.
  • Pour half of the marinade over the ribs (reserve the rest). Turn the ribs a couple of times to coat in the marinade then leave them meat side down. Chill for 3-4 hours.
  • Roast the ribs: Preheat the oven to 160C (140C fan forced) / 320F. Cover the ribs with aluminium foil. Roast for 2 – 2 ½ hours, flipping them after 1 hour so the meat side is up, until golden brown and tender.
  • Remove the ribs from the oven and turn the oven grill or broiler to high.
  • Make the glaze: Pour the reserved marinade and the remaining sugar into a saucepan over medium heat and bring to a simmer for 5 minutes until reduced by about half. Add 3-4 tablespoons of the pan juices from the ribs.
  • Finish roasting: Brush the glaze all over the ribs and grill/broil for 5-6 minutes, brushing with more glaze every 2 minutes. They will be very dark and sticky by this point so be careful not to let them burn.
  • Serve with any leftover sauce on the side to add a little drizzle at the table.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
MORE ASIAN INSPIRED RECIPES!
Calories: 541kcal
Author: Marie Roffey
Course: Dinner
Cuisine: Asian
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
QR Code linking back to recipe