Name: Sticky Asian-Inspired Spare Ribs with Scallions
Prep time: 10 min
Cook time: PT-486547H11M43S
Total time: 2 h 45 min
Cuisine: Asian-Inspired
Ingredients: 2 lb pork spare ribs, cut into individual pieces or sections; ½ cup soy sauce (regular or low-sodium); ¼ cup honey or brown sugar; 2 Tbsp hoisin sauce (optional for depth); 1 Tbsp rice vinegar; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tsp sesame oil; 1 tsp sriracha or chili paste (adjust to taste); 2 scallions, thinly sliced; 1 tsp toasted sesame seeds (for garnish)

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Short description
Tender spare ribs coated in a sweet‑savory Asian glaze and garnished with fresh scallions—an irresistible dish perfect for gatherings or weeknight dinners.

Why You’ll Love This Recipe

Flavor-packed glaze: A sticky blend of soy, honey, garlic, and ginger delivers bold umami and sweetness.
Fall-off-the-bone texture: Slow-baked until tender, then broiled for a caramelized finish.
Elegant presentation: Garnished with scallions and sesame, it elevates any meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lb pork spare ribs, cut into individual pieces or sections
½ cup soy sauce (regular or low-sodium)
¼ cup honey or brown sugar
2 Tbsp hoisin sauce (optional for depth)
1 Tbsp rice vinegar
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tsp sriracha or chili paste (adjust to taste)
2 scallions, thinly sliced
1 tsp toasted sesame seeds (for garnish)

directions

Preheat oven to 300 °F (150 °C).
Whisk together soy sauce, honey, hoisin, vinegar, garlic, ginger, sesame oil, and sriracha in a mixing bowl.
Place ribs in a baking dish or Dutch oven. Pour half the sauce over ribs, reserving remainder, then cover tightly with foil.
Bake low and slow for 2½–3 hours, until ribs are tender.
Remove foil, brush ribs with reserved sauce, and increase oven temperature to 425 °F (220 °C) or switch to broil.
Broil or roast 5–8 minutes until sauce is sticky, caramelized, and just charred at edges—watch closely.
Let rest 5 minutes, then garnish with scallions and sesame seeds. Serve with extra sauce on the side.

Servings and timing

Servings: 4 people
Prep time: 10 minutes
Cook time: 2½–3 hours (low) + 5–8 minutes (browning)
Total time: approx. 2 hours 45 minutes

Variations

Spicy version: Add extra sriracha, chili oil, or chili flakes to the glaze.
Citrus twist: Include 1–2 Tbsp fresh orange or pineapple juice in the glaze for brightness.
Korean-style: Substitute gochujang for hoisin and add sesame oil for a bold Korean flavor.
Oven-free: Make in a slow cooker on low for 6–7 hours, then broil in oven briefly to caramelize.
Gluten-free: Use tamari instead of soy sauce and ensure hoisin is gluten-free.

storage/reheating

Storage: Refrigerate cooled ribs in an airtight container up to 3 days.
Reheating:
- Oven: Reheat at 350 °F (175 °C) for 10–15 minutes, brushing with reserved sauce.
- Air fryer: Warm at 350 °F for 5–6 minutes to refresh crispiness.
- Microwave: Reheat covered for 1–2 minutes, then broil briefly if desired.

FAQs

1. Can I use baby back ribs?

Yes—baby back ribs cook faster. Reduce low‑heat time to 2 hours.

2. Do I need to parboil ribs first?

No—baking low and slow renders them tender without parboiling.

3. Is hoisin sauce necessary?

It adds depth, but ribs are still flavorful without it.

4. Can I make this spicy?

Absolutely—add extra sriracha or sprinkle chili flakes over glazed ribs.

5. What sides pair well?

Great with steamed rice, baked potatoes, coleslaw, or grilled vegetables.

6. Can I prepare in a slow cooker?

Yes—cook on low 6–7 hours, then broil for sticky finish.

7. How do I get a good glaze?

Reserve some marinade and baste before broiling to build sticky layers.

8. Can I use riblets or smaller cuts?

Yes—but reduce cooking time accordingly; check tenderness after 2 hours.

9. Is this freezer-friendly?

Yes—cool, freeze in airtight containers up to 3 months. Thaw before reheating.

10. Can I double the recipe?

Yes—use a larger baking dish and add 15–20 minutes to cooking time if needed.

Conclusion

These Sticky Asian-Inspired Spare Ribs with Scallions deliver intense flavor and melt-in-your-mouth texture with minimal effort. The luscious, caramelized glaze and crisp scallion finish make them a standout main dish—sure to impress at dinners or casual gatherings.

Sticky Asian-Inspired Spare Ribs with Scallions

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Tender spare ribs coated in a sweet‑savory Asian glaze and garnished with fresh scallions—an irresistible dish perfect for gatherings or weeknight dinners.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 2½–3 hours plus 5–8 minutes for browning
Total Time: 2 hours 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baked
Cuisine: Asian-Inspired
Diet: Halal

Instructions

Preheat oven to 300 °F (150 °C).
Whisk together soy sauce, honey, hoisin, vinegar, garlic, ginger, sesame oil, and sriracha in a mixing bowl.
Place ribs in a baking dish or Dutch oven. Pour half the sauce over ribs, reserving remainder, then cover tightly with foil.
Bake low and slow for 2½–3 hours, until ribs are tender.
Remove foil, brush ribs with reserved sauce, and increase oven temperature to 425 °F (220 °C) or switch to broil.
Broil or roast 5–8 minutes until sauce is sticky, caramelized, and just charred at edges—watch closely.
Let rest 5 minutes, then garnish with scallions and sesame seeds. Serve with extra sauce on the side.