Sticky Asian Pork Ribs Recipe for Chinese Style Baked Ribs with Sesame

5 from 1 vote

Sticky Asian Pork Ribs Recipe for Chinese Style Baked Ribs with Sesame

This sticky Asian pork ribs recipe makes deliciously addictive Chinese style baked ribs. A mixture of brining and marinating the pork helps tenderise the pork and keeps the meat moist, while also making the cooking time over a grill quite short. Serve the ribs with stir-fried greens and rice or alongside your favourite barbecued meats and salads

Prep Time15

Cook Time30

Total Time45

Course: Sharing

Cuisine: Chinese

Servings: Sharing

Calories: 794kcal

Author: Terence Carter

Equipment

Ingredients

1 kg pork ribs

Brine

1 tbsp salt fine
1 tbsp sugar granulated

Rib Rub

½ cup brown sugar
½ tsp kosher salt
½ tsp Korean chilli powder
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin

Sticky Sauce

½ cup soy sauce
⅓ cup brown sugar
¼ cup honey
1 tbsp rice wine vinegar
1 tbsp ginger fresh, grated
2 tsp sesame oil
2 cloves garlic minced
¼ tsp crushed Korean chilli flakes

Garnish

White sesame seeds
Spring onions or chives, finely chopped

Metric - US Customary

Instructions

To make the brine, place the salt and sugar into a pot of boiling water and stir until dissolved. When the brining liquid has cooled, add it to the pork ribs and brine for at least one hour.
When ready to cook, preheat the oven to 180°C (355°F).
Make the rib rub by combining all the ingredients in a bowl. Add the pork ribs and press the rub ingredients into the ribs. You want as much of the rub to stick to the top and sides of the meat.
Place the ribs on a baking tray lined with baking paper. Bake for 20 minutes then check the internal temperature of the ribs with a thermometer. You want them to reach 63°C (145°F).
While the ribs are baking, make the sauce by combining all the ingredients in a small saucepan over low heat until it starts to bubble. Let the sauce thicken off the heat.
When the ribs are up to temperature, turn the oven on to the top element only (broiler). Brush the ribs with the sticky sauce and let them cook until the top of the ribs look caramelised – usually just a couple minutes. At this stage you can brush the ribs with more sauce and repeat the process or place the ribs on a serving platter and brush with more sauce, then sprinkle with sesame seeds and sliced spring onions or chives.

Nutrition