1. Sticky Asian Garlic Ribs
Ingredients:
2 lbs pork ribs
6-8 cloves garlic (minced)
1/4 cup soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar or lemon juice
2 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp black pepper
1 tsp chili flakes
1 tbsp vegetable oil
green onions and sesame seeds (for garnish)
Instructions:
1. Prepare the Ribs:
Rinse the ribs and pat them dry.
Cut into individual pieces or smaller sections for easier cooking and serving.
2. Marinate the Ribs:
In a large bowl, mix the soy sauce, honey (or sugar), rice vinegar, oyster sauce, sesame oil, black pepper, and half of the minced garlic.
Add the ribs to the marinade and coat well. Let them marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator.
3. Cook the Ribs:
Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil.
Add the marinated ribs (reserve the marinade) and sear them for 2-3 minutes on each side until browned.
4. Add Garlic and Sauce:
Lower the heat to medium and add the remaining minced garlic. Stir for about 1 minute until fragrant.
Pour in the reserved marinade and a splash of water. Cover the pan with a lid and simmer the ribs for 20-25 minutes, turning occasionally. Add water as needed to prevent burning.
5. Caramelize the Sauce:
Remove the lid and let the sauce thicken. Increase the heat slightly, allowing the ribs to become sticky and well-coated with the garlic glaze.
6. Serve:
Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, noodles, or a side of vegetables.
2. Honey Garlic
Ingredients
For the Ribs:
2 lbs pork ribs (baby back or spare ribs)
1 tsp salt
½ tsp black pepper
1 tbsp soy sauce
1 tbsp oil (for searing)
2–3 cloves garlic, minced
For the Honey Garlic Glaze:
¼ cup honey
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp vinegar (white or rice vinegar)
1 tbsp oyster sauce (optional for depth)
¼ cup water
1 tsp cornstarch + 1 tbsp water
Garnish:
Toasted sesame seeds
Chopped green onions
Instructions
Prepare the ribs: Cut ribs into sections (3–4 bones each). Season with salt, pepper, and soy sauce. Let marinate for 30 minutes for flavor.
Parboil (optional for tenderness): Boil ribs for 10–15 minutes, then drain and pat dry.
This removes excess fat and keeps them tender inside.
Sear: In a pan, heat oil over medium heat. Add ribs and brown on all sides until lightly crisp. Add minced garlic and sauté until fragrant (don’t burn).
Make the glaze: In a small bowl, mix honey, soy sauce, brown sugar, vinegar, oyster sauce, and water. Pour sauce into the pan with ribs.
Simmer: Lower heat and simmer uncovered for 25–35 minutes, stirring occasionally until ribs are tender and sauce thickens. (If needed, add cornstarch slurry to thicken near the end.)
Serve: Sprinkle with sesame seeds and green onions. Serve warm with steamed rice or roasted vegetables.
Tips:
For oven-baked version: Bake ribs at 350°F (175°C) for 1 hour (covered), then brush with honey garlic glaze and broil 5 minutes until caramelized.
For extra caramelization, let the sauce reduce in the pan until it becomes sticky and coats the ribs completely.
Add a small dash of chili flakes for a sweet-spicy version.
3. Sweet Asian Chili Pork Ribs
Ingredients:
2–3 lbs (1–1.5 kg) pork baby back or spare ribs
Salt & pepper to taste
1 tbsp garlic powder
1 tsp five-spice powder (optional)
For the Glaze:
1/2 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey or brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tsp sesame oil
Chili flakes (optional, for extra heat)
Instructions:
1. Preheat oven to 300°F (150°C).
Line a baking sheet with foil and place a wire rack on top.
2. Prep the ribs:
Remove silver skin (membrane) from the back of the ribs. Rub with salt, pepper, garlic powder, and five-spice (if using). Place ribs on the rack and cover tightly with foil.
3. Bake low and slow:
Bake for 2.5 to 3 hours, until tender but not falling apart.
4. Make the glaze:
In a saucepan, combine all glaze ingredients. Simmer for 5–7 minutes until slightly thickened.
5. Glaze & broil (or grill):
Brush ribs generously with the glaze. Broil for 3–5 minutes (or grill) until caramelized and sticky. Repeat with a second coat for extra flavor.
6. Rest & serve:
Let ribs rest 5–10 minutes before slicing. Garnish with sesame seeds and chopped scallions if desired.
Optional Sides:
Steamed rice or sticky rice
Pickled cucumbers or Asian slaw
Stir-fried vegetables
Fries
4. Teriyaki Ribs
Ingredients
For the Ribs:
2 lbs pork ribs (baby back or spare ribs)
1 tsp salt
½ tsp black pepper
1 tbsp oil (for searing)
1 clove garlic, minced
½ inch ginger, grated
For the Teriyaki Sauce:
¼ cup soy sauce
3 tbsp brown sugar (or honey)
2 tbsp mirin
2 tbsp water
1 tbsp oyster sauce (optional for richer flavor)
1 tsp cornstarch + 1 tbsp water (for thickening)
Garnish:
Toasted sesame seeds
Chopped green onions
Instructions
Prepare the ribs: Cut ribs into individual pieces or 3–4 rib sections. Season lightly with salt and pepper.
Sear: In a deep skillet or pan, heat oil over medium heat. Add ribs and brown each side (about 3–4 minutes). Add garlic and ginger, sauté until fragrant.
Make the sauce: In a bowl, mix soy sauce, brown sugar, mirin, water, and oyster sauce (if using). Pour into the pan with the ribs.
Simmer: Lower heat, cover, and simmer 35–45 minutes until ribs are tender and sauce reduces. Stir occasionally to prevent sticking.
Thicken the glaze: Mix cornstarch and water; stir into the sauce. Cook uncovered for a few minutes until thick and glossy.
Finish: Sprinkle sesame seeds and green onions on top. Serve hot with steamed rice or stir-fried vegetables.
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