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    Home > Blog > Pork > Sticky Hoisin Oven Baked Ribs

    Sticky Hoisin Oven Baked Ribs

    by Teri Lyn Fisher · Published: Jun 15, 2021 · Modified: Aug 18, 2022

    Jump to Recipe
    These Sticky Hoisin Oven Baked Ribs are fall off the bone tender. The glaze gives these baby back ribs a delicious sticky coating. The asian flavors of this recipe are incredible, and we love serving these ribs with some white rice.
    A close up on sticky oven baked ribs on a cutting board.
    Oven baked ribs with sesame seeds and green onions on a cutting board.
    Oven baked ribs being served on a cutting board.
    Oven baked sticky ribs with sesame seeds and green onions on a cutting board.
    Oven baked sticky ribs on a cutting board.
    Sticky oven baked ribs being cut on a cutting board.

    These Sticky Hoisin Oven Baked Ribs are an absolute favorite over here! Our recipe produces the most tender, flavorful and easy to make ribs!

    If you’ve ever been intimidated by cooking ribs at home, baking them in the oven is the easiest, foolproof way to make them! We guarantee you’ll end up with some of the best ribs you’ll ever taste!

    How to Make our Sticky Hoisin Oven Baked Ribs

    Ingredients for oven baked ribs on a kitchen counter.

    Dry Rub

    Oven baked ribs dry rub ingredients.
    1. Mix together all the dry rub ingredients.
    Dry rub ingredients combined together in a bowl.

    Process

    1. Place ribs on a baking sheet, lined with foil.
    2. Cover ribs with the dry rub, on both sides and tightly wrap with foil.
    3. Refrigerate and marinate.
    Ribs on a baking sheet with foil.
    Ribs rubbed with spice on baking sheet with tin foil.
    Ribs wrapped in tin foil on a baking sheet to make oven baked ribs.
    1. Preheat oven to 325˚F.
    2. In a liquid measuring cup whisk together all braising liquid ingredients.
    3. Remove ribs from the refrigerator and unwrap just enough to pour liquid over ribs then tightly rewrap.
    4. Place foil wrapped ribs into oven and bake.
    Oven baked ribs marinade ingredients in a measuring cup.
    Oven baked ribs with marinade in tin foil

    1. While the ribs bake, combine all glaze ingredients into a small saucepan.
    2. Stir together and simmer until the glaze reduces and thickens slightly. Set aside to cool.
    Oven baked rib sauce ingredients in a pot to be cooked.
    Sauce in a pot for oven baked ribs.
    1. Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
    2. Turn broiler on.
    3. Brush some of the glaze over the ribs and carefully flip over. Then brush glaze over the meaty side of the ribs and place under broiler for a couple minutes.
    4. Brush ribs with more glaze and return to broiler for an additional couple of minutes or until caramelized and the edges begin to crisp.
    Oven baked ribs on a baking sheet ready to have sauce brushed on top.
    Oven baked ribs on a baking sheet.
    Sticky oven baked ribs on a a baking sheet ready to be cut up.
    1. Remove from broiler and allow ribs to rest for about 5 to 10 minutes. Top with green onions and sesame seeds. Serve.
    Honey hoisin oven baked ribs on a cutting board.

    Tools You Will Need

    • cutting board
    • knife
    • small mixing bowl
    • liquid measuring cup
    • whisk
    • small pot
    • baking sheet
    • pastry brush

    Making Ahead and Freezing our Sticky Hoisin Oven Baked Ribs

    Make Ahead

    Our ribs can be baked up to 3 days ahead of time and the glaze can be made up to 1 week ahead of time.

    • To make glaze ahead of time, make as directed and cool completely. Transfer to an airtight container and refrigerate for up to 1 week. When ready to use, simmer in a small pot until heated through, then slightly cool
    • To make ribs ahead of time fully marinate and bake ribs as directed. Drain liquid from foil, but keep ribs tightly covered in foil. Refrigerate for up to 3 days. When ready to use, unwrap ribs and place onto a baking sheet, meat side down. Brush with glaze and broil for 2 to 3 minutes. Flip ribs, brush with more glaze and continue to broil for an additional 2 to 3 minutes or until ribs have heated through and caramelized from the glaze.

    Freezing

    Our ribs can be frozen for up to 3 months.

    • To freeze oven baked ribs, make as directed, before applying glaze, and cool completely.
    • Cut cooled rack of ribs into 3 pieces and tightly wrap each piece in heavy duty foil. Place foil packets into a resealable freezer bag, removing as much air as possible before sealing and place in freezer.
    • To reheat oven baked ribs thaw in refrigerator. Once ribs are full thawed remove foil, then brush ribs with glaze on both sides and place onto a baking sheet, meat side up. Place in a 325˚F oven and heat through, about 20 minutes. Brush ribs with more glaze and transfer to a broiler. Broil for 2 to 3 minutes or until glaze caramelizes. Top with sliced green onions and sesame seeds.
    A close up on sticky oven baked ribs on a cutting board.

    Variations for Oven Baked Ribs

    Although we’ve stuck to Asian flavors for these ribs, you can totally change the flavor profile around with a simple dry rub(store bought or homemade) and finish the ribs with a barbecue sauce of your choice if that’s your preference. Some of our other favorite rib options are below:

    • Honey Soy Braised Ribs
    • Mango Habanero Glazed Short Ribs
    • Spicy Marinated Grilled Spare Ribs
    • Baby Back Ribs with BBQ Sauce

    What to Serve with Our Sticky Hoisin Oven Baked Ribs

    There are so many delicious sides to serve with our sticky hoisin ribs, but some of our favorites are:

    • Hawaiian-Style Macaroni Salad
    • Korean Corn Cheese
    • Stovetop Mac and Cheese
    • Hush Puppies
    • Browned Butter Corn Salad
    • Citrus Sautéed Beet Stems

    More Delicious Recipes You Will Love

    • Grilled Tri Tip Sandwiches
    • Chicken Satay
    • Spatchcock Chicken
    • Carne Asada

    Oven baked sticky ribs on a cutting board.

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    A close up on sticky oven baked ribs on a cutting board.

    Sticky Hoisin Oven Baked Ribs

    5 from 23 votes
    PRINT RECIPE Pin Recipe
    These Sticky Hoisin Oven Baked Ribs are fall off the bone tender. The glaze gives these baby back ribs a delicious sticky coating. The asian flavors of this recipe are incredible, and we love serving these ribs with some white rice.
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 2 hrs 45 mins
    Marinate Time: 12 hrs
    Total Time: 13 hrs 5 mins
    Servings: 4

      INGREDIENTS  

    • 1 (3 lb) rack baby back ribs

    dry rub

    • 1 ½ tablespoons light brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • 1 teaspoon sea salt
    • ½ teaspoon ground cumin
    • ½ teaspoon ground white pepper
    • ¼ teaspoon cayenne pepper
    • ⅛ teaspoon ground cinnamon

    braising liquid

    • ½ cup sake or white wine or chicken stock
    • ¼ cup soy sauce
    • 2 tablespoons rice wine vinegar
    • 2 tablespoon minced shallots
    • 2 garlic cloves, minced

    honey hoisin glaze

    • ¼ cup hoisin sauce
    • ¼ cup honey
    • 2 tablespoons ponzu sauce
    • 2 tablespoons light brown sugar

    garnishes

    • 2 green onions, thinly sliced
    • 2 teaspoons toasted sesame seeds

      INSTRUCTIONS  

    • Place ribs on a baking sheet, lined with foil.
    • Mix together all the dry rub ingredients until well combined.
    • Cover ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
    • Refrigerate and allow ribs to marinate for at least 12 hours (and up to 24 hours).
    • Preheat oven to 325˚F.
    • In a liquid measuring cup whisk together all braising liquid ingredients.
    • Remove ribs from the refrigerator and unwrap just enough to pour liquid over ribs then tightly rewrap.
    • Place foil wrapped ribs into oven for about 2 1/2 hours.
    • While the ribs bake, combine all glaze ingredients into a small saucepan.
    • Stir together and simmer for 10 to 12 minutes or until the glaze reduces and thickens slightly. Remove from heat and cool.
    • Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
    • Turn broiler on high in oven.
    • Brush some of the glaze over the ribs and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
    • Brush ribs with more glaze and return to broiler for an additional 2 to 3 minutes or until caramelized and the edges begin to crisp.
    • Remove from broiler and allow ribs to rest for about 5 to 10 minutes. Top with green onions and sesame seeds. Serve.

      NOTES  

    Make Ahead
    Our ribs can be baked up to 3 days ahead of time and the glaze can be made up to 1 week ahead of time.
    • To make glaze ahead of time, make as directed and cool completely. Transfer to an airtight container and refrigerate for up to 1 week. When ready to use, simmer in a small pot until heated through, then slightly cool
    • To make ribs ahead of time fully marinate and bake ribs as directed. Drain liquid from foil, but keep ribs tightly covered in foil. Refrigerate for up to 3 days. When ready to use, unwrap ribs and place onto a baking sheet, meat side down. Brush with glaze and broil for 2 to 3 minutes. Flip ribs, brush with more glaze and continue to broil for an additional 2 to 3 minutes or until ribs have heated through and caramelized from the glaze.
    Freezing
    Our ribs can be frozen for up to 3 months.
    • To freeze oven baked ribs, make as directed, before applying glaze, and cool completely.
    • Cut cooled rack of ribs into 3 pieces and tightly wrap each piece in heavy duty foil. Place foil packets into a resealable freezer bag, removing as much air as possible before sealing and place in freezer.
    • To reheat oven baked ribs thaw in refrigerator. Once ribs are full thawed remove foil, then brush ribs with glaze on both sides and place onto a baking sheet, meat side up. Place in a 325˚F oven and heat through, about 20 minutes. Brush ribs with more glaze and transfer to a broiler. Broil for 2 to 3 minutes or until glaze caramelizes. Top with sliced green onions and sesame seeds.
    Serving: 1g Calories: 374kcal Carbohydrates: 41g Protein: 17g Fat: 13g Saturated Fat: 4g Trans Fat: 1g Cholesterol: 49mg Sodium: 1908mg Potassium: 326mg Fiber: 1g Sugar: 33g Vitamin A: 132IU Vitamin C: 2mg Calcium: 66mg Iron: 2mg
    CUISINE: American, asian
    KEYWORD: baby back ribs, oven baked ribs, pork, ribs
    COURSE: dinner

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    June 15, 2021 / 26 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Best Fathers Day Cake Ideas
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    Reader Interactions

    June 15, 2021 / 26 Comments

    Comments

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    1. Karen

      December 21, 2021 at 8:34 pm

      5 stars
      These are fantastic

      Reply
    2. Rashmi

      April 01, 2021 at 1:18 am

      5 stars
      I am making my dish through your entire list of dishes. These were made over the weekend and my husband and children declared that they were the best thing I had ever made.

      Reply
    3. Jen

      March 25, 2021 at 5:12 am

      5 stars
      Made these last night and the whole family devoured them! My 21 month old son isn’t usually a big meat eater and he asked for more! We made them in the instant pot by putting the ribs on the trivet, pouring the braising liquid in and pressure cooking for 35 min (2 racks of ribs). Will finely be making again!

      Reply
    4. Nandini

      February 10, 2021 at 1:28 am

      5 stars
      Thanks Teri for this “Sticky Hoisin Oven Baked Ribs” recipe. Definitely going to try this recipe in my newly bought oven and share this recipe with my colleagues. Love everything I see here and cannot wait to try your recipes out.

      Reply
    5. Elisabeth

      October 12, 2016 at 10:13 am

      5 stars
      Made these over the weekend and husband and children declared they were the best thing I’ve ever made. I’ve been slowly making my way through your entire catalog of recipes. Chocolate donuts are next. Thank you!

      Reply
    6. sarah

      July 22, 2016 at 5:51 am

      5 stars
      It turned out great! We will be making it again. It was a dish the whole family loves.

      Reply
    7. Miranda

      July 11, 2016 at 9:58 am

      5 stars
      We made these over the weekend and they were awesome!

      Reply
    8. Amanda

      July 05, 2016 at 10:04 am

      Looks great! I love hoisin and these appear delicious!

      Reply
    9. TammyB

      July 02, 2016 at 8:27 pm

      Have you ever tried skipping the broiler and finishing them off on a gas BBQ?

      Reply
      • Jenny Park

        July 03, 2016 at 5:03 pm

        Yes! And that works really well, but I would maybe pull them out of the oven a little sooner so they don’t fall apart when you transfer them to the grill.

        You can also make them in the oven ahead of time and refrigerate them tightly wrapped. Then when you’re ready to grill them, the cold ribs will be easy to place onto the hot grill, but still fall off the one when heated up!

        Reply
    10. Elizabeth

      July 02, 2016 at 11:11 am

      Wow! These ribs look sooo delicious and I love how the pics make this dish come alive. Thanks for sharing this amazing recipe.

      Reply
    11. Catriona | AnalogEats

      June 21, 2016 at 6:42 am

      Made these for dinner last night and was so pleased! The meat was tender, the glaze was delicious. I added chinese five spice to the dry rub and had to leave out the wine/sake… still tasty!

      Reply
    12. elina

      September 10, 2015 at 12:29 pm

      Hello! This receipe looks delicious! I don’t have a broiler, so what do you suggest I do ?
      Thank you

      Reply
      • Jenny Park

        September 11, 2015 at 3:42 pm

        I would just suggest cranking your oven up to 450-500 degrees F, for about 10 minutes, with the ribs on a baking sheet meat side up. That should help to get a caramelized finish!

        Reply
    13. Steve Friend

      September 10, 2015 at 11:51 am

      5 stars
      This is a little bit of work, but well worth it. Great ribs.

      Reply
    14. Bella B

      September 05, 2015 at 3:49 pm

      Now I have the biggest craving! Yum!

      xoxoBella | http://xoxobella.com

      Reply
    15. Lynn | The Road to Honey

      September 05, 2015 at 11:39 am

      I’m glad you brought these beauties back for this Labor Day as they look finger licking good. The hubby loves ribs so I am thinking now might be the time to treat him to a rack.

      Reply
    16. Staci

      October 25, 2014 at 6:16 am

      These were AMAZING!!! Made them for guests and they couldn’t stop talking about them. Making them for more company tonight! Thanks for a great recipe! :)

      Reply
    17. Staci

      October 25, 2014 at 6:16 am

      5 stars
      These were AMAZING!!! Made them for guests and they couldn’t stop talking about them. Making them for more company tonight! Thanks for a great recipe! :)

      Reply
    18. joey @ 80 breakfasts

      September 07, 2014 at 4:35 am

      Bookmarking! I love soft, tender ribs but have been looking for a technique to get them just right (tender but caramelized)…this sounds like exactly it!

      Reply
    19. Annie

      September 02, 2014 at 12:36 pm

      I love this — this is definitely my go-to technique for making baby back ribs too!

      Reply
    20. Christina

      August 30, 2014 at 8:07 am

      These look soooo good. I make something similar with spare ribs, but I love the idea of using baby backs. YUM.

      Reply
    21. Linda

      August 30, 2014 at 4:50 am

      A perfect recipe for the weekend.

      Reply
    22. Steve

      August 30, 2014 at 1:14 am

      And now I know exactly how to make my next meal of baby back ribs. This looks like an awesome flavor combination!

      Reply
    23. Tina @ What We Keep

      August 29, 2014 at 12:25 pm

      Love that you added some cumin. Did you use fresh ginger?

      Reply
    24. Millie l Add A Little

      August 29, 2014 at 11:02 am

      These look fabulous! I love the cumin in it too!!

      Reply

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