Crafting Your Sticky Asian-Inspired Ribs: A Step-by-Step Guide

Preparing these incredibly flavorful ribs is simpler than you might think, making it accessible for home cooks of all skill levels. For a detailed, printable recipe with precise ingredient quantities and a step-by-step description, please refer to the recipe card located at the very bottom of this blog post. Follow these instructions to achieve tender, sticky perfection that will have everyone asking for more:

1. Sear the Ribs: Begin by preheating your oven to 350°F (180°C). In a heatproof roasting pan (ideally one that can go from stovetop to oven for convenience), add the oil and sear the spare ribs over high heat for about 10 minutes. Turn them occasionally until they achieve a beautiful golden-brown crust on all sides. This crucial initial searing step locks in savory flavor and creates a more appealing texture on the exterior of the meat.
2. Infuse Aromatics: Reduce the stovetop heat to medium-high. Add the thinly sliced garlic and ginger, chili flakes, Szechuan pepper, and whole star anise to the roasting tray, along with the honey. Cook for an additional 2 minutes, stirring gently to ensure everything is evenly distributed. This brief frying period helps to “bloom” the spices, releasing their full aromatic potential and deepening the overall flavor of the sauce that will soon form.
3. Build the Sauce Base: Pour in the soy sauce, rice vinegar, and Mirin into the roasting pan. Stir in the dark brown sugar until it is fully dissolved into the liquids. Bring this flavorful mixture to a gentle boil on the stovetop. Let it cook for one more minute to allow the flavors to meld and the sugar to caramelize slightly.
4. Add Remaining Liquids & Bake: Next, stir in the ketchup, most of the chopped spring onions (reserving some for a fresh garnish at the end), and the beef stock. Mix thoroughly to combine all the ingredients into a rich braising liquid. Once well-mixed, transfer the entire roasting pan, with the ribs fully submerged in the sauce, into your preheated oven. Bake for approximately 30 minutes, or until the ribs are incredibly tender.
5. Rest Ribs & Reduce Sauce: Once the ribs are tender and the meat is easily pierced, carefully remove the roasting pan from the oven. Using tongs, transfer the cooked ribs to a separate plate, letting any excess sauce drip back into the pan. Cover the ribs loosely with aluminum foil to keep them warm and allow them to rest, which helps to retain their juices.
6. Create the Sticky Glaze: Return the roasting pan with the remaining sauce to the stovetop and bring it to a boil over high heat. Allow the sauce to simmer vigorously and reduce, stirring occasionally, until it thickens into a beautiful, glossy, and syrupy glaze. Remember to carefully remove the whole star anise pods at this point, as their purpose of infusing flavor is complete. Finally, return the warm, rested ribs to the sticky, reduced sauce, tossing them gently to ensure they are thoroughly coated in the irresistible glaze. This final step is what creates those truly “sweet and sticky” Asian ribs!

Ingredients

Instructions

2. Checking Rib Doneness – The key to truly fall-off-the-bone tender ribs is ensuring they’re cooked long enough. The ribs are perfectly done when their internal temperature reaches between 190 – 200 °F (88 – 93 °C). To check this accurately, insert a meat thermometer into the thickest part of the meat, being careful not to touch any bone. If the ribs are not yet at the desired temperature or don’t feel tender enough when gently wiggled, simply return them to the oven and extend the baking time in 5-minute increments, checking after each interval, until they reach desired tenderness. Another good indicator is if the meat has noticeably pulled back from the ends of the bones.

3. The Power of Searing and Blooming Spices – Don’t skip the initial searing of the ribs and the brief frying of the aromatics and spices (chili flakes, garlic, ginger, star anise, and Sichuan peppercorn). Searing creates a rich, caramelized crust on the ribs, enhancing their savory depth and appearance. Frying the herbs and spices, a process known as “blooming,” helps to release their volatile oils, significantly intensifying their flavors and infusing the entire dish with a more robust and complex taste from the very beginning.

4. Roasting Pan Versatility & Sauce Reduction Tips – If you have a roasting pan that is suitable for both stovetop and oven use, it makes this recipe incredibly convenient as you can complete the searing and sauce reduction all in one pan, minimizing cleanup. If your roasting pan isn’t stovetop-safe, first sear the meat in a large frying pan before transferring it to the roasting pan for baking. For reducing the sauce, after removing the ribs, carefully pour the liquid into a wide saucepan. A wide pan allows for more surface area, which helps the sauce to reduce and thicken faster due to increased evaporation. You’ll know the sauce has thickened enough (usually around 10 minutes on high heat) when it coats the back of a wooden spoon, and if you draw a line through it with your finger, the line holds for a few seconds before the sauce slowly closes in.

5. Adjusting Oven Temperature – Precision matters for baking. For a conventional oven, set the temperature to 350 °F (180 °C). If you are using a convection oven, which circulates hot air more efficiently and often cooks hotter, you can reduce the temperature to 320 °F (160 °C) to prevent overcooking or drying out the ribs, ensuring they remain succulent.

6. Storage & Reheating Instructions

• Refrigerator: To keep your sweet and sticky ribs safe and fresh, ensure they cool down quickly after cooking. Store them covered in an airtight container in the refrigerator for up to 2-3 days. This also applies to any leftover sauce.
• Freezer: For longer storage, allow the cooked ribs and any leftover sauce to cool completely. Transfer them to an airtight freezer-safe container or heavy-duty freezer bag, ensuring as much air as possible is removed. They will keep well in the freezer for up to 3-4 months. Always thaw frozen ribs overnight in the refrigerator before reheating.
• Reheat: To reheat, place the garlic honey spare ribs (and sauce) in an oven-safe dish with a splash of water or broth to prevent them from drying out. Cover the dish tightly with aluminum foil and bake at 340 °F (170 °C) for about 20-30 minutes, or until thoroughly heated through. You can also briefly broil them uncovered for a few minutes at the end for extra crispiness and a fresh glaze.

7. Nutritional Values – The nutritional values provided are an estimate per serving (per person) and do not include any side dishes. Please note that you likely won’t consume all of the sauce, so the actual nutritional intake, especially for sugar and sodium, may be slightly lower than indicated. These values are a helpful guide for meal planning.

8. Removing the Membrane: For truly fall-off-the-bone tender ribs, it’s highly recommended to remove the thin, silverskin membrane from the back of the ribs. If your butcher hasn’t already done this, you can easily do it yourself. Simply slide a butter knife or the handle of a spoon under the membrane at one end of the rack. Once you get a grip, use a paper towel to hold it firmly and peel it off. This step is crucial because the membrane can become tough and chewy when cooked, and removing it allows the delicious flavors to penetrate the meat better.