These asian bbq ribs are sticky and sweet. Punchy with ginger and chili. And fragrantly spiked with orange zest, spring onion, garlic and sesame. These are the kind of ribs that will have you licking the bones (and your fingers) long after the meat is gone – too damn good not to get every last bit of sauce! These Asian barbecue ribs will make you a legend at BBQs and pot lucks. The recipe hails way back from my training at the CIA (Culinary Institute of America ). And now finally, almost 20 years later, I am ready to share one of my top secrets!
BBQ Season has arrived….
In the era of pandemics and confinement there will be a lot more home entertaining in our near future. No better time for inviting friends over than summer! Tis the season to grill! Technically, these ribs do most of their cooking in the oven but no one will mind the technicality as they will be the highlight of your BBQ!
Making Sticky Asian Ribs….
I’m not going to lie – this recipe has a huge ingredient list. Some of the ingredients you may have in your pantry. Most others can be found in the asian section of your supermarket or at an asian market. It may take a good 25-30 minutes to make the barbecue sauce. But trust me, every ingredient and every amount of effort is worth it. In the end you will have the most amazing sticky, sweet, punchy, crunchy, messy and delicious ribs EVA! The Spicy Cucumber Salad I serve with my Thai Peanut Chicken is a lovely accompaniment to this rib recipe. So kick off the summer and enjoy!!Print
- Prep Time: 30 min
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Pork Ribs, baby back, 4 slabs
- 1 1/2 cups hoisin sauce
- 3/4 cup plum sauce
- 1/2 cup oyster sauce
- 3/4 cup honey
- 3 Tablespoons soy sauce
- 3 tablespoons dry sherry (or white wine if you don’t have)
- 1 1/2 Tablespoons toasted sesame oil
- 1 1/2 Tablespoons asian chili sauce (or other), such as samba olek or siracha
- 1 Tablespoon curry powder (optional)
- 1 teaspoon Chinese 5 spice (optional)
- 1 1/2 Tablespoons grated lemon zest
- 1 1/2 Tablespoons grated orange zest
- 10 cloves minced garlic (do this in a food processor or Nutribullet for ease)
- 1/2 cup minced ginger (done by hand or in a food processor. Nutribullet is not good for ginger as it makes it more fibrous)
- 1/4 cup toasted sesame seeds
- 1/2 cup minced spring onion
- 3/4 cup chopped cilantro/coriander
- Combine all of the barbecue sauce ingredients in a medium bowl.
- Preheat the oven to 350F/180C
- If you start by grilling the ribs, heat the grill to medium-high/high and brush the ribs lightly with bbq sauce. Oil the grill and grill the ribs long enough just to mark them. (Alternatively you can do the ribs the whole time in the oven, just allow for more time.)
- Place the ribs on a sheet pan well covered in aluminum foil (to help with clean up) and baste generously with the barbecue sauce.
- Roast in the oven for 45 min-1 hour, basting EVERY 5 MINUTES, until cooked through and sauce is all used up, ribs are sticky and caramelised.
Keywords: ribs, bbq, barbecue, asian