Forget spending all day hovering over a smoker! These Hoisin Sticky Ribs are your ticket to incredibly tender, flavor packed ribs right from your own oven. The secret is in the magical 5 ingredient sauce that transforms into a sweet, salty, and sticky glaze that will have everyone licking their fingers. If you’re looking for a foolproof rib recipe that delivers maximum flavor with minimal fuss, you’ve just found your new favorite.
Why You’ll Love This Recipe
- Unbelievably Easy: No grilling skills required! The low and slow oven method does all the work for you.
- That Sticky, Glazy Goodness: The hoisin based sauce reduces down to a perfectly sticky, caramelized coating that’s absolutely irresistible.
- Make Ahead Magic: The ribs marinate overnight, making them perfect for entertaining. Just pop them in the oven before your guests arrive.
- Foolproof & Tender: Baking them covered for two hours guarantees fall off the bone, tender meat every single time.
Ingredients for Hoisin Sticky Ribs
Here’s what you’ll need to make this incredible dish. The sauce is a simple mix of pantry staples that creates a complex, restaurant quality flavor.
For the Hoisin BBQ Sauce:
- 1 cup hoisin sauce (best quality such as Kikkoman or Lee Kum Kee)
- ½ cup chili sauce (preferably Heinz)
- 2½ tablespoons dry Sherry
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- ½ teaspoon sesame oil
- 4 cloves garlic, minced
- ½ teaspoon ground ginger
For the Ribs & Serving:
- 2 racks baby back pork ribs (4 to 5 pounds), membrane removed
- For Serving (optional): 2 scallions (dark green parts only, sliced) and sesame seeds
Instructions for Making Hoisin Sticky Ribs
Follow these simple steps for perfectly glazed, tender ribs every time.
1Make the Sauce and Prep the Ribs: In a medium bowl, whisk together all of the sauce ingredients: the hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ground ginger. Set this aside.
2Cut and Marinate the Ribs: Cut each full rack of ribs in half to create smaller, more manageable sections of about 6-7 ribs each. Line a large, rimmed baking sheet with heavy duty aluminum foil for easy cleanup. Place the rib sections on the sheet.
Important: Reserve about 1 cup of the sauce you just made and set it aside in the refrigerator. You’ll use this for glazing later. Pour the remaining sauce over the ribs, using your hands or a brush to coat both sides evenly. Arrange them meaty side up in a single layer.
Cover the baking sheet tightly with another piece of heavy duty aluminum foil. Refrigerate to marinate for at least 4 hours, or ideally overnight. This step is crucial for building deep flavor.
3The First Bake (Low & Slow): Preheat your oven to 300°F (150°C) and set a rack in the center position. Place the foil covered ribs in the oven and bake undisturbed for 2 hours. This slow cook time is what makes the ribs incredibly tender.
4Glaze and Caramelize: After 2 hours, carefully remove the pan from the oven. Be very cautious of the hot steam when you peel back the foil. Increase the oven temperature to 350°F (175°C).
Generously brush the top of the ribs with the reserved 1 cup of sauce. Return the pan to the oven, uncovered, and bake for another 25-30 minutes. The sauce will become thick, sticky, and beautifully caramelized.
5Rest and Serve: Let the ribs cool on the pan for about 10-15 minutes before slicing between the bones. This allows the juices to redistribute. Garnish with sliced scallions and a sprinkle of sesame seeds for a fresh, colorful finish!
Chef’s Notes & Tips:
- The Rib Membrane: The tough membrane on the back of the ribs can prevent them from becoming tender and block the sauce. Ask your butcher to remove it, or do it yourself: slip a butter knife under the membrane on one end, lift it, grab it with a paper towel for grip, and pull it off.
- Don’t Skip the Marinate: The marinating time is non-negotiable for the best flavor. Overnight is always better!
- Serving Suggestions: These ribs are fantastic with simple sides like fluffy jasmine rice, a crisp cucumber salad, or classic coleslaw to balance the richness.
Hoisin Sticky Ribs
Ingredients
- 1 cup hoisin sauce best quality such as Kikkoman or Lee Kum Kee
- ½ cup chili sauce preferably Heinz
- 2½ tablespoons dry Sherry
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- ½ teaspoon sesame oil
- 4 cloves garlic minced
- ½ teaspoon ground ginger
- 2 racks baby back pork ribs 4 to 5 pounds, membrane removed
- For Serving optional: Sliced scallions, Sesame seeds
Instructions
- Make the hoisin BBQ sauce by combining the hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ground ginger in a medium bowl. Whisk until smooth.
- Cut each full rack of ribs in half, creating 6 or 7 rib sections. Line a large, rimmed baking sheet with heavy duty aluminum foil.
- Place the rib sections on the prepared baking sheet. Reserve 1 cup of the sauce for glazing later. Pour the remaining sauce over the ribs, using your hands or a brush to coat both sides evenly. Arrange them meaty side up in a single layer.
- Cover the baking sheet tightly with another piece of heavy duty aluminum foil. Refrigerate to marinate for at least 4 hours, or ideally overnight.
- Preheat your oven to 300°F (150°C) and set a rack in the center position. Place the foil covered ribs in the oven and bake undisturbed for 2 hours.
- Carefully remove the pan from the oven. Be cautious of the hot steam when you peel back the foil. Increase the oven temperature to 350°F (175°C).
- Generously brush the reserved 1 cup of sauce all over the top of the ribs. Return the pan to the oven, uncovered, and bake for another 25-30 minutes, until the sauce is thick, sticky, and caramelized.
- Let the ribs cool for 10-15 minutes before slicing between the bones to serve. Garnish with sliced scallions and sesame seeds, if desired.
Notes
- Membrane Tip: Ask your butcher to remove the membrane from the back of the ribs for you. If doing it yourself, slip a butter knife under the membrane on one end, lift it, then grab it with a paper towel and pull it off.
- Marinating is Key: Don't skip the marinating time! It's essential for infusing the ribs with deep flavor.
- Sauce Thickness: If your reserved sauce is too thick to brush on after refrigeration, warm it gently for 15 seconds in the microwave.
