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A close up on sticky oven baked ribs on a cutting board.
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5 from 20 votes

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.
Prep Time20 mins
Cook Time2 hrs 45 mins
Marinate Time12 hrs
Total Time13 hrs 5 mins
Course: dinner
Cuisine: American, asian
Servings: 4
Calories: 374kcal
Author: Teri & Jenny


  • 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
  • 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


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


  • 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.



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.
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