There’s something irresistible about tender ribs coated in a thick, glossy sauce that clings to every bite. The combination of sweet honey, rich hoisin, and fragrant Chinese spices creates a deep, caramelized flavor that balances sweetness, saltiness, and a hint of smokiness.
The ribs cook low and slow until they’re fall-apart tender, then get a final glaze of sticky sauce for that perfect finish.
Whether you’re making these ribs for a family dinner, a backyard cookout, or a special occasion, they deliver bold flavors without complicated steps. Serve them with rice, noodles, or crisp vegetables for a dish that’s sure to steal the spotlight.
What Makes These Sticky Ribs So Flavorful?
These ribs aren’t just coated in sauce—they’re infused with layers of deep, rich flavor.
The slow cooking process ensures they’re juicy and tender, while the sauce thickens into a glossy glaze that makes every bite unforgettable.
- Balanced Sweet and Savory Notes – The mix of hoisin, honey, soy sauce, and five-spice powder creates a bold, well-rounded taste.
- Sticky, Caramelized Coating – As the sauce reduces, it clings to the ribs, giving them a deep, lacquered finish.
- Fall-Off-The-Bone Tenderness – Slow-cooking ensures the meat stays juicy and practically melts in your mouth.
- Versatile Pairing Options – These ribs go great with rice, stir-fried vegetables, or even tucked into bao buns.
This dish is all about maximizing flavor while keeping the process simple and approachable.
Key Ingredients for Chinese-Style Sticky Ribs
Every ingredient in this recipe adds to the depth and complexity of the glaze, giving it a rich, authentic taste.
- Pork Ribs – Baby back ribs or spare ribs work best, staying juicy while cooking low and slow.
- Hoisin Sauce – Thick and slightly sweet, adding depth and a rich umami kick.
- Honey – Gives the glaze natural sweetness and a beautiful caramelization.
- Soy Sauce – Adds savory depth to balance out the sweetness.
- Chinese Five-Spice Powder – A fragrant blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel for warmth and complexity.
- Rice Vinegar – A little acidity brightens the glaze and balances the richness.
- Garlic & Ginger – The backbone of the sauce, providing aromatic depth.
This combination of ingredients ensures the ribs develop bold flavors without needing an extensive ingredient list.
Step-by-Step Guide to Making Sticky Hoisin Ribs
While the flavors are complex, the cooking process is straightforward, allowing the ribs to become tender and sticky with minimal effort.
- Prepare the Ribs – Remove the membrane from the back of the ribs for better tenderness. Pat dry and season lightly with salt and Chinese five-spice powder.
- Slow Cook Until Tender – Place the ribs on a lined baking sheet, cover with foil, and bake at 300°F (150°C) for 2.5 to 3 hours until the meat is tender.
- Make the Sticky Glaze – In a saucepan, combine hoisin sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and five-spice powder. Simmer until thickened.
- Coat and Broil – Brush the ribs generously with the glaze, then broil for 5 minutes until caramelized.
- Serve with Extra Sauce – Brush on another layer of glaze before serving for that signature sticky, glossy finish.
Cooking the ribs slowly ensures maximum tenderness, while finishing them under the broiler creates a deep, caramelized crust.
Best Ways to Serve Sticky Ribs
These ribs pair well with fresh, flavorful sides that balance their richness. Whether served on their own or as part of a full meal, here are some great options:
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| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | Absorbs the sticky glaze, making each bite even more flavorful. |
| Garlic Stir-Fried Greens | A light, garlicky contrast to the rich sauce. |
| Pickled Cucumbers | Their crisp texture and tanginess help cut through the sweetness. |
| Bao Buns | Soft and pillowy, perfect for stuffing with rib meat. |
| Chili-Garlic Noodles | Adds heat and chewiness to complement the sticky ribs. |
Pairing the ribs with something fresh or mildly acidic helps keep the meal balanced.
How to Store and Reheat Leftover Ribs
These ribs store well and taste just as good the next day if reheated properly.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 15 minutes, brushing with extra glaze.
- Avoid Microwaving: It can make the ribs rubbery instead of tender.
Reheating slowly keeps the ribs tender while maintaining their sticky glaze.
Frequently Asked Questions
1. Can I use beef ribs instead of pork?
Yes! Beef ribs will take longer to cook, so increase the baking time by 30-45 minutes until tender.
2. How do I make the sauce spicier?
Add chili flakes, Sriracha, or a bit of gochujang for extra heat.
3. Can I grill the ribs instead of baking them?
Absolutely! Cook them over indirect heat for 2-3 hours, then finish over direct heat while brushing with glaze.
4. What’s the best way to make these ribs ahead of time?
Cook the ribs fully in advance, store them refrigerated, then reheat and glaze them under the broiler before serving.
5. Can I make the sauce in advance?
Yes! The glaze can be stored in the fridge for up to a week and reheated before use.
Chinese-Style Honey Hoisin Sticky Ribs
Equipment
- Baking Sheet For slow-cooking the ribs in the oven
- Foil To keep the ribs moist while baking
- Small Saucepan For preparing the honey hoisin glaze
- Basting Brush For coating the ribs with glaze
Ingredients
- 2 lb pork ribs baby back or spare ribs
- 1/2 teaspoon salt
- 1 teaspoon Chinese five-spice powder
- 1/3 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil.
- Season the ribs with salt and Chinese five-spice powder, then place them on the baking sheet.
- Cover tightly with foil and bake for 2.5 to 3 hours until tender.
- In a saucepan, combine hoisin sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer until thickened.
- Brush the ribs generously with the glaze and broil for 5 minutes until caramelized.
- Brush with extra glaze before serving and garnish with chopped green onions and sesame seeds.
Notes
- For extra spice, add chili flakes or Sriracha to the glaze.
- Let the ribs rest for 5 minutes before cutting to keep them juicy.
- Store leftovers in an airtight container for up to 3 days.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!