Go Back
–+ servings
Overhead view of sticky honey garlic Asian ribs on a plate with sliced cucumber salad, sesame seeds and green onion garnish

Sticky Honey Garlic Asian Ribs

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings 2 -3 servings
Calories 520

Ingredients

  • 2 racks baby back pork ribs

Pork rub

  • 2 tbsp coconut sugar (or brown sugar)
  • 1 tbsp paprika
  • 2 tsp garlic salt
  • 1/2 tsp black pepper

Glaze

  • 1/4 cup coconut sugar
  • 1/3 cup soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic grated
  • 1/2 tsp red pepper flakes
  • sesame seeds + green onion for garnish (optional)

Marinated cucumbers

  • 4 Persian cucumbers thinly sliced (or one large english cucumber)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/4 tsp chili flakes
  • 2 tsp sesame oil
  • Sprinkle of salt & pepper

Instructions

  • Remove the membrane from the back of the rack (grab it with a paper towel and pull firmly). Pat the ribs dry, then cut rack into 4 pieces.
  • Make the spice rub by mixing together coconut sugar, paprika, garlic salt, and black pepper.
  • Rub generously all over both sides of all rib sections.
  • Wrap each rib section tightly in foil. Place on a baking sheet and bake at 275°F for 2 hours and 15 minutes.
  • Make the cucumber salad. Toss sliced cucumbers with soy sauce, rice vinegar, maple syrup, chili flakes, and sesame oil. Let marinate for at least 10 minutes.
  • About 20 minutes before the ribs are done, combine all glaze ingredients (coconut sugar, soy sauce, rice vinegar, sesame oil, grated garlic, red pepper flakes) in a small saucepan over medium heat.
  • Simmer for 5 minutes, stirring frequently, until slightly thickened.
  • Carefully unwrap the ribs. Transfer to a preheated grill over medium-high heat (or place under the broiler). Brush generously with glaze and cook 3–4 minutes per side, glazing again each turn, until sticky and caramelized.
  • Serve. Slice the ribs between the bones and serve immediately with the cucumber salad and steamed rice.

Notes

  • Serving size varies: if you're serving the ribs with rice and marinated cucumbers, this could feed up to 4 people. If you're just making ribs and the cucumber salad, the serving size is closer to 2-3 of I would recommend getting 2 racks.
  • If you're lucky enough to have any leftovers, take the meat off the bone and turn it into a rib sandwich with leftover cucumbers, mayo and hot sauce.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 42gFat: 30gSaturated Fat: 10gSodium: 680mgFiber: 1gSugar: 14g