Sticky Asian-Style Pork Spareribs Recipe

If you love the sticky pork ribs from your favorite Chinese restaurant, you’ll enjoy this easy version at home. Tender pork spare ribs marinated and baked in a glossy, sticky glaze — these Asian sticky ribs deliver balanced sweet, salty, sour and umami flavors every time.

Serve as an appetizer or a main course, and have hand wipes ready — these ribs are deliciously sticky.

The oven-baked method and the concentrated marinade are what make these ribs special. The sauce combines sesame oil, mirin (or a substitute), soy, hoisin and oyster sauces, honey and a touch of ketchup and chili paste for heat, plus Chinese five-spice for depth. These flavors pair beautifully with steamed vegetables, rice, or a comforting bowl of wonton soup.

Why this recipe works

• Simple, natural ingredients — no preservatives, fillers, or bottled barbecue sauce.
• One-pan cooking for minimal clean-up: the baking dish holds everything after marinating.
• Restaurant-quality flavor: the blend of sweet, salty, tangy and umami components creates a glossy, sticky glaze that clings to the ribs.

Here’s what you’ll need

This recipe uses pork spare ribs, but you can substitute beef short ribs or baby back ribs if you prefer. For the marinade: sesame oil, mirin (or a substitute such as dry sherry or white wine), soy sauce, hoisin, oyster sauce, fresh lemon juice, chili paste, honey, ketchup and Chinese five-spice powder. Garnish with toasted sesame seeds and chopped green onions or parsley.

How to make sticky ribs

These Asian-style sticky ribs can be served as an appetizer or as an entree alongside rice and vegetables.

• Rinse and pat the rack of ribs dry, trim excess fat and remove any silver skin. Slice into individual ribs with a sharp knife.
• In a large bowl, whisk together the marinade ingredients until smooth. Reserve a small portion for glazing at the end.
• Place the ribs in a large zipper bag or a shallow baking dish, pour the marinade over them, massage to coat, then refrigerate for at least one hour (overnight for deeper flavor).
• Remove ribs from the refrigerator and let them come to room temperature before cooking.
• Preheat the oven to 325°F (160°C).
• Arrange the ribs and remaining marinade in a deep baking dish. Add 1 cup cold water to the pan, cover tightly with foil and bake for 1 hour.
• After an hour, remove the foil, turn the ribs and baste with the pan juices. Bake uncovered for another 20–40 minutes until the sauce is thick and sticky, turning and basting every 10 minutes so the glaze caramelizes without burning.
• Remove from the oven and let the ribs rest 10 minutes. Spoon any remaining glaze over the ribs, then garnish with toasted sesame seeds and sliced green onions or parsley before serving.

Gluten free version

To make this recipe gluten-free, check labels and replace soy sauce with tamari. Many brands of hoisin and oyster sauce contain wheat, so choose certified gluten-free varieties if needed.

• Substitute soy sauce with tamari for a gluten-free option.
• Confirm hoisin and oyster sauces are labeled gluten-free; if not, look for suitable replacements or omit them and increase mirin and honey slightly to maintain balance.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to five days. For best results reheat wrapped in foil on a baking sheet at 300°F for 15–20 minutes until warmed through, then unwrap and broil for a minute or two if you want to re-crisp and caramelize the glaze.

Homemade Asian sticky ribs are an easy way to enjoy that takeout flavor at a fraction of the cost. With simple prep and oven-baking, you can create glossy, tender ribs right at home.

Related recipes

• Wonton Soup
• Sweet and Sour Shrimp
• Crunchy Asian Salad

If you make this recipe, please leave a comment and rating — feedback is always appreciated!