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Hoisin Sticky Ribs

These incredibly easy Hoisin Sticky Ribs are fall off the bone tender! Baked in the oven with a simple sweet and salty glaze, they're perfect for a family dinner or your next party.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4 servings

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.