Sticky-Sweet Asian Pork Spare Rib Recipe You’ll Make Again and Again

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I still remember the first time I made these ribs. It was a chilly spring evening, the kind where you want something a little rich and indulgent, but not quite ready to break out the summer grill. My dad had always been the “rib guy” in the family; he loved experimenting with sauces and slow roasting them until they practically melted off the bone. But this version? It’s my own spin. This Asian Pork Spare Rib Recipe is a little smoky, a little sweet, with a tangy, garlicky glaze that feels like something you’d get at a tucked-away neighborhood spot with a loyal line out the door.

This Asian pork spare rib recipe has become one of my go-to meals for everything from casual Sunday dinners to dinner parties where I want something low-effort but high impact. The prep is easy, the flavors are big, and best of all, it makes your whole kitchen smell incredible.

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Ingredients Needed For This Asian Pork Spare Rib Recipe

Here’s everything you’ll need to make this Asian Pork Spare Rib Recipe shine. I’ve included a few notes on substitutions, too, because good food should never feel fussy.

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For the Ribs

• 2.5 pounds baby back ribs (about 1 large rack)
  Baby back ribs are a little leaner than St. Louis-style, and they cook beautifully in the oven. They’re tender and curved just enough to hold that sticky glaze in all the right places. If you’re after a meatier rib with a bit more chew, St. Louis-style is a great swap.

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Dry Rub

This is your foundation. It gives the ribs depth before the glaze even goes on.

• 2 tablespoons light brown sugar
  Helps caramelize the surface while balancing the spice and salt.
• 2 teaspoons smoked paprika
  Adds smoky depth without needing a smoker.
• 2 teaspoons Morton kosher salt
  This salt has larger crystals, which help it stick better to the meat. If using table salt, reduce the amount slightly.
• 1 teaspoon granulated garlic
  A pantry-friendly way to get that roasted garlic flavor.
• 1 teaspoon onion powder
  Adds a savory sweetness that rounds everything out.
• 1/4 teaspoon ground ginger
  A little goes a long way here. It adds warmth and plays well with the glaze.
• 1/4 teaspoon Chinese five spice
  A beautiful blend that gives these ribs a subtle, almost floral complexity.
• 1/4 teaspoon white pepper
  Milder than black pepper, with a gentle heat that lingers.

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For the Glaze

This is the star of the show. It’s sticky, glossy, bold, and perfectly balanced.

• 1 tablespoon toasted sesame oil
  Adds nutty, savory richness and depth. Don’t skip it.
• 10–12 cloves garlic, finely minced
  Yes, that many. The garlic mellows and sweetens as it cooks. It’s worth it.
• 1 tablespoon freshly grated ginger
  Fresh is best here—it adds brightness and zing.
• 2/3 cup brown sugar
  Gives that luscious, sticky-sweet glaze.
• 1/2 cup low-sodium soy sauce
  Adds salt and umami, without overpowering the glaze.
• 1/3 cup rice vinegar
  Cuts through the sweetness with just the right amount of tang.
• 1/4 cup honey
  Helps with that glossy finish and layers in another note of sweetness.
• 1 teaspoon red pepper flakes
  For a subtle heat. Feel free to adjust depending on your spice preference.

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Step-by-Step Instructions To Make This Asian Pork Spare Rib Recipe

These ribs are slow-roasted until tender, then glazed until sticky. They’re surprisingly hands-off—most of the magic happens in the oven.

1. Prep the Ribs

Preheat your oven to 300°F (150°C).
Line a large baking sheet with foil for easy cleanup and set a wire rack on top.

Remove the silver skin from the underside of the ribs if it hasn’t already been taken off. This membrane can get tough during cooking. Use a paper towel to grip and peel it away.

Pat the ribs dry with paper towels. This helps the rub stick better and ensures a good crust.

2. Make and Apply the Dry Rub

In a small bowl, mix all the dry rub ingredients together.

Rub the mixture evenly over both sides of the ribs, pressing it into the meat. Don’t be shy—it should be well-coated.

Place the ribs meat-side up on the rack, cover the whole tray tightly with foil, and bake for 2.5 to 3 hours, until fork-tender. The meat should shrink back slightly from the bones.

3. Make the Glaze

About 15–20 minutes before the ribs are done, start the glaze.

In a saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, and cook for 1–2 minutes until fragrant but not browned.

Stir in the brown sugar, soy sauce, rice vinegar, honey, and red pepper flakes. Bring to a gentle simmer and cook for 5–7 minutes, until thickened slightly. It should coat the back of a spoon.

4. Glaze and Broil

Remove the ribs from the oven and discard the foil. Brush a generous amount of glaze over the ribs.

Turn the oven to broil, and return the ribs to the top rack. Broil for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes.

Brush with more glaze once out of the oven and let rest for 5–10 minutes before slicing.

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Why You’ll Love This Asian Pork Spare Rib Recipe

This Asian pork spare rib recipe hits all the right notes—sweet, savory, tangy, and just a bit spicy. But beyond taste, there are some practical perks too:

• Garlic and ginger both support digestion and immunity.
• Rice vinegar and fermented soy offer probiotic benefits in small doses.
• No frying or heavy oils, just slow roasting and a stovetop glaze.
• Make-ahead friendly, so you’re not tied to the kitchen during dinner.

Variations and Add-Ons

Want to make this Asian Pork Spare Rib Recipe your own? Here are a few ideas:

• Grill Finish: After baking, throw the ribs on the grill instead of broiling for a charred, smoky finish.
• Pineapple Glaze: Replace the honey with pineapple juice and reduce the vinegar slightly for a tropical twist.
• Less Sugar: Cut the brown sugar in half and increase the rice vinegar if you prefer a tangier glaze.
• Extra Heat: Add a dash of sriracha or a spoonful of chili paste to the glaze for more kick.

Make-Ahead and Storage Tips

These ribs are even better the next day. Here’s how to prep ahead and store leftovers:

• Make Ahead: Rub the ribs and store them covered in the fridge overnight. You can also make the glaze a day ahead and store it in a jar.
• Storage: Keep leftover ribs in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in a 300°F oven, covered with foil, for about 20 minutes. Add more glaze if desired.

Frequently Asked Questions

Can I use boneless pork for this recipe?
You can, but the bones add a lot of flavor and help keep the meat juicy. Boneless pork ribs or even pork shoulder strips will work in a pinch—just reduce cooking time slightly.

What if I don’t have Chinese five spice?
You can leave it out, or make your own blend with equal parts cinnamon, star anise, fennel, cloves, and a pinch of black pepper.

Is there a substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can work, though rice vinegar is milder and more balanced for this glaze.

Can I freeze cooked ribs?
Yes! Let them cool completely, wrap tightly in foil, and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Do I have to use a broiler?
The broiler helps caramelize the glaze, but you can also finish the ribs on a hot grill or simply return them to the oven uncovered at 425°F for 10–15 minutes.

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These ribs have earned a permanent spot in our dinner rotation—and they’ve become something of a signature dish when friends come over. They’re unfussy, deeply flavorful, and always a crowd-pleaser. Whether you serve them with rice, noodles, or just a pile of napkins and some cold drinks, they never fail to impress.

I hope you give this Asian pork spare rib recipe a try and make it your own. Food like this is meant to be shared, passed around, and a little messy. That’s part of the fun.

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