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 Sticky Hoisin Oven Baked Ribs
Rib Ingredients
Dry Rub Ingredients
Process
- Mix together all the dry rub ingredients.
- Place ribs on a baking sheet, lined with foil.
- Cover ribs with the dry rub, on both sides.
- Tightly wrap with foil. Refrigerate and marinate.
- 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 and bake.
- While the ribs bake, combine all glaze ingredients into a small saucepan.
- Stir together and simmer until the glaze reduces and thickens slightly. Set aside to 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. 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. Brush ribs with more glaze and return to broiler for an additional couple of 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.
Making Ahead and Freezing 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.
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
Sticky Hoisin Oven Baked Ribs
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.
Servings:
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.
- 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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Should have read rewrap.
I have made these 4 times and they are the best I have ever made! My only issue with the recipe is trying to reward the ribs after the first marinade. I was wondering about using an oven cooking bag instead. What do you think of that idea?
These are the best tasting ribs we have ever had and the meat falls right off the bone!