Chinese Style Honey Hoisin Sticky Ribs

By • January 13, 2014 • 84 Comments



Author Notes: You could use almost any rib here for this recipe although probably not short ribs. I think beef ribs would be great, as far as pork goes you could use baby backs, spare, or St. Louis style. thirschfeld

Serves 2 to 3

For braising the ribs

  • 1 rack of pork baby back ribs, cut in half
  • 1 onion, peeled and quartered
  • 1 carrot, peeled and sliced into disks
  • 1 thumb of ginger, about one inch, sliced
  • 1 head of garlic, sliced in half across the cloves
  • 1 cup tamari soy sauce, or your favorite brand
  • water
  1. Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch.
  2. Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender.
  3. Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.)

To finish the ribs

  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons tamari soy sauce
  • 1 teaspoon sriracha sauce
  • 1/3 cup honey
  • 1 green onion cut into slivers
  • 1 tablespoon sesame seeds, toasted
  1. In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine.
  2. When you are ready to finish cooking the ribs, heat the oven to 450? F. Place the ribs onto a sheet tray lined with foil for easy clean-up. Using a grill brush, paint both sides of the ribs with a light coating of the sauce.
  3. Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.
Jump to Comments (84)

Comments (84) Questions (2)

Default-small
Default-small
Default-small

19 days ago Michele

This recipe is delicious. I can't wait to use the broth for ramen.

Stringio

24 days ago Christina Marino-Caruso

This is a recipe that I tell everyone I know about, Simple to make, worth it and I totally saved the braising liquid and made some great asian style soups! Followed it to the T just amazing. Tip of the hat to you Thirschfeld and a HUGE thank you!

Open-uri20140603-17112-1fm3ou

about 1 month ago Angie Bui

Hi, this recipe uses half a rack of ribs (whole rack cut in half) ? Or does it use the entire rack that's cut in half but entirely used? Also, when you put the water in the pot, does it cover them all or does it only rise up an inch from the bottom of the pot? And tamari soy sauce is regular soy sauce right? Sorry I just want to make sure

Img__631-1_(1)

about 1 month ago thirschfeld

Whole rack, cut in half, goes into the pot. A snug pot so you use less water but still covers the ribs. Tamari is wheat free soy sauce. If you have no problem with wheat or gluten then regular soy sauce is fine. Hope this helps!

Stringio

2 months ago Rob Evans

how long will it take for the ribs to caramelise?

Default-small

2 months ago Jennifer

Not too long - about 20 min. I made extra braising liquid and coating them several times while they were finishing off.

Img_20130324_000441_(1)

4 months ago kmclark121

THESE RIBS ARE AMAZING!!!!!! I had errands to run so I put them in my crock pot on high for 2 hours (my pot has a stovetop setting). KEEP THE BRAISING LIQUIDS WHEN FINISHED for another meal (I put it back in my crock pot on low with star anise, more carrots added cabbage, rice noodles, green onion and used the left over meat to make a soup- DELICIOUS). Definitely a a keeper!!! FYI- I doubled the finishing sauce, simmered half instead of coating so my guests could have extra on the side.

Default-small

4 months ago Sarah

Great recipe! Two questions:

1. I made these a couple nights ago and the meat turned out chewy/tough. Is that because I let it cook for too long? I accidentally let it simmer a little over two hours (meant to take it out at 1.5 hours).

2. My ribs floated up in the pot as soon as I put them in, so some of the meat was already above the water level from the start. Is that OK? If not, can you recommend a way to keep them down at the bottom of the pot?

Thank you!
Sarah

Default-small

4 months ago bricolage

I think they probably didnt simmer long enough. You might want to try using a cartouche (http://remcooks.com/2012...) as well.

Default-small

4 months ago Sarah

Thanks for the response, bricolage. The cartouche technique looks interesting. Do you think if I did that I could simmer at the recommended 1.5-2 hours?

How long did you simmer yours?

I'm pretty new at cooking and confused about why it would take so much longer to simmer than what the recipe called for.

Default-small

5 months ago bricolage

These were great. Pulled all the leftovers off the bones and had it over rice with sesame and green onions. Thanks,

Open-uri20131207-20015-17ge279

5 months ago Rachel O.

The best ribs ever, according to my rib-loving husband. Made them for V-Day and they're back by popular demand tonight. I'm not a ribs person, and even I like them! Really delicious.

Default-small

5 months ago gillianknitsalot

Wow- made these tonight. My fiance, who LOVES ribs, said that these might be his all-time favorites.

Default-small

5 months ago sheilaraber

I don't eat pork. If I substitute beef (not nearly the same, I know), do I still need to braise the meat, or can I just bake it low and slow in the oven?

Img__631-1_(1)

5 months ago thirschfeld

Beef is absolutely fine as a substitution and works great. I would still braise them because the liquid adds Asian flavors to the dish that wouldn't be there if you just back them.

Default-small

6 months ago lydiab

Fabulous ! Tender, juicy, sticky, a feast to the soul !
Thanks Thirschfeld

378765_10100142819201243_27206805_43631123_963932696_n

6 months ago The Fiery Epicurean

Can you use pork spareribs instead?

Img__631-1_(1)

5 months ago thirschfeld

yes

Default-small

6 months ago rbarr

This recipe is the gift that keeps on giving! I made a double recipe for the Superbowl and it was a huge hit. I kept the braising liquid and veggies and have used it to make ramen for the past two nights. The first night I sauteed shrimp and added it with pasta and lime to the soup and the second night I sauteed chicken, mushrooms and bok choy and added it with lime and sriracha. Thanks for a great recipe!

Default-small

6 months ago Melody

What a great recipe! I made this dish last night for my boyfriend and ohhhhh man! We ate almost an entire rack of ribs between the two of us. Very, very tasty and easy to prepare!

Default-small

6 months ago Jessie I

I briased for 1.5 hours, let cool for 30 minutes then started glazing. I also let them sit for about 5 minutes in between each time I brushed them - i think that helped. They were delicious and I have a half rack for later in the week.

Default-small

6 months ago Jennifer

Served the ribs last night at our Superbowl party (in Seattle:-) Actually we had a rib-off. My friend made a thai style rib, and I made your recipe. Mine (or yours, really) won. I did the braising step the day before and stored them in the liquid. I cooked them off before the party. I actually made extra of the marinade and coated them several additional times while they were finishing. They were so tender and delicious. Could not have been easier. Thanks for the great recipe!

Dsc_0011

6 months ago Eric Liftin

I used baby backs and braised 2 hrs. Too long, I think. The meat was falling off he bone, too tender. I cooled in the liquid, too, and I think the ribs were too wet to get a good glaze going. Tasty, but didn't resemble the lovely picture at the head of this recipe.

Stringio

6 months ago arhoad

These were delicious and so easy! Can you give me suggestions for use of the cooked marinade?

Default-small

6 months ago Joyce

I saw two comments where they asked if you store the liquid WITH the ribs in the fridge IF you are gonna cook them later in the week, but I did not see an answer....do I drain before I store in fridge????

031

6 months ago MaureenOnTheCape

Add me to the chorus of people confused about whether to store in the fridge with or without the liquid.

Img__631-1_(1)

6 months ago thirschfeld

You can store them either way. If you take them out of the liquid store them wrapped so they don't dry out if you leave them in the liquid the flavor of the ribs will become stronger the longer they are stored in the liquid.

Default-small

6 months ago JJ-the goldminer

thanks, I went and bought the Sriacha sauce, very inexpensive and great flavor. This sauce is from the company that was shut down in southern california. Funny, do date to use by. So it is like honey, good forever!!!! I think 1 1/2 hours is all that is needed for par boiling. Ribs are falling off the bones. Coating ribs with sauce, do something else, coat again and again. Maybe in three hours they will be ready to bake, then cool and heat up again tomorrow. I did some special cut beef and pork baby back ribs. Morgan my yellow lab already has been given a beef bone and is in heaven. More to follow.