Asian Pork Rib recipe with sticky sauce 😋
Who loves Asian style ribs? ✋
Asianmaxxxing food is usually where my brain goes whenever I cook. Not always but very often! I can’t help but love the flavors of tang, sweet and savory-ness all intertwined ☺️
Here… I made Asian style pork ribs. One of my favorites that keeps evolving every time I make it. This time, I’ve added this Chinese spicy mix (it’s labeled “spicy” but it’s actually not spicy 😜) it has galangal powder, msg and some other good stuff. If you ever see this seasoning at your local Chinese or Asian grocery store, snag it! It won’t disappoint and taste so good with pork.
I didn’t measure but below is what I’ve used for the rub and glazing sauce. Going with feel and taste testing is the move here 😉
Rub: five spice, garlic powder, onion powder, white pepper, brown sugar, salt and the Chinese spicy mix
Sauce: I’ve reduced soy sauce, vinegar, garlic, shallots, five spice, sugar, chili crisp oil and white pepper until you get a thick viscous consistency
~ Marinate for 6 hours or overnight
~ Roast for 3 hours (covered) @ 200F then uncovered broil for 5-10 mins
~ Sprinkle sesame seeds right after you take it out the oven while it’s hot, so that it can adhere to the sticky sauce.
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If you enjoy experimenting with Asian flavors in your cooking, this sticky Asian pork rib recipe is a fantastic way to explore the balance of sweet, tangy, and savory tastes. One key to success is the use of the Chinese spicy mix seasoning that contains galangal powder and MSG, which adds a subtle depth without making the ribs truly spicy. When applying the rub, the five-spice combined with garlic and onion powder along with brown sugar really creates a taste profile that complements the natural pork flavor. Marinating the ribs for at least 6 hours or overnight is crucial as it allows the flavors to deeply penetrate the meat, resulting in tender and juicy ribs after roasting. The slow roast at 200°F with the ribs covered helps break down the connective tissues, followed by a high-heat broil to caramelize the glaze and give that irresistible sticky finish. I’ve found that using a reduced mix of soy sauce, vinegar, garlic, shallots, five spice, sugar, and chili crisp oil creates an excellent thick sauce that clings well to the ribs. The final touch of sprinkling sesame seeds when the ribs are straight out of the oven adds a nice nutty flavor and appealing texture contrast. For those experimenting at home, feel free to tweak the chili crisp oil amount for a gently spiced kick or swap vinegar types to adjust acidity to your preference. Also, pairing these Asian-style ribs with steamed jasmine rice or a simple cucumber salad works beautifully to balance the richness. Overall, the joy of this recipe is in the balance of flavors and the satisfying stickiness of the glaze, making it a crowd-pleaser that’s perfect for family dinners or casual entertaining.
