I shared my Chinese Sticky Ribs 3 years ago, and it is definitely a stay recipe that I LOVE! It’s actually most requested recipe from my family and friends when they are coming over! 🙂
I’m re-sharing this Chinese Stick Ribs recipe because I remade video, more easy to understand and follow the steps with step-by-step picture on the written recipe.
Oh, if you get a chance, trying to make a bowl ramen or two the next day with the broth after boiling the pork ribs, it tastes amazing, so don’t through away!!!
Hope you guys try this delicious finger-linking goodness sticky ribs, that everyone LOVES!
Chinese Style Sticky Ribs
- Total Time: 2 hours 20 mins
- Yield: 2 to 4 1x
For the Ribs
- 1 rack of baby back ribs, cut into single pieces
- 1 whole garlic bulb, cut into halves (approximately 10 cloves garlic)
- 3 thick slices of ginger
- 1/2 of large onion
- 2 to 3 green onions
- 2 small carrot, halves
- 2 bay leaves
- 1 tsp black pepper corns
- 1/2 cup sake (rice wine)
- 1/4 cup soy sauce
- 8 cups cold water
For the Chinese BBQ Sauce
- 1 Tbs hoisin sauce
- 1 Tbs oyster sauce
- 2 tsp soy sauce
- 1 tsp sriracha
- 1 Tbs white vinegar
- 1/3 cup honey
- Combine all ingredients for ribs in a dutch oven or a large pot. Cover, bring to boil over medium high heat. Reduce heat to medium, simmer for 1 hour and 30 minutes.
- When the ribs are almost ready, start make the BBQ sauce.
Combine all ingredients for Chinese BBQ sauce in a small mixing bowl. Whisk until mixed well together.
- Take ribs out from pot and cool them about 30 minutes.
- Grill cooled ribs on a hot grill and keep brushing the sauce until the sauce’s gone, it will look shiny and nice chard. Be gentle when you handling soft ribs.
- Serve with warm cooked rice, flavorful fried rice/noodles or crispy and refreshing salad!
You can finish cooking with the sauce on stove or broiler as well. 🙂
- Prep Time: 5 mins
- Cook Time: 2 hours 15 mins
ARE THEY PORK RIBS OR BEEF RIIBS ??
It’s pork baby back ribs. 🙂
Thank you! ?
Thanks for a great recipe! I also really like the new video format. Can’t wait to try this out this weekend 🙂
Hi! Sounds delicious. Can’t wait to try.
You mention a special soy sauce at the end with different types of seasonings? What kind did you mean?
Also at then end you mention to keep the broth to make a great soup. I love soup! I couldn’t find the recipe on your pages. Can you send me a link?
Ahhhh that one, we call Mat-ganjang. It’s seasoned soy sauce, basically soy sauce cooked with vegetables, fruits and more seasoning, so you can use it for any propose in the kitchen. Mostly it flavored with garlic, ginger, onion, black pepper, apple, pear and sugar.
I normally make ramen noodle soup, there is no recipe because I use store bought semi-fresh ramen and instead using water, I use the broth. 🙂
Hope this helps!
If I am using spare ribs instead of baby ribs, how would I adjust the cooking time?
I know that it would take longer but approximately how long should I be cooking them for?
Thanks for your help!
Love your recipes 🙂
You should cook full 2 hours. 🙂 Good luck in your kitchen Young! <3
What happens to all that 8 cups of food in the Dutch Oven?
This was very delicious, what can you do with the broth that I said left over from cooking the pork?
You can do many different things with it! For example, just recently when I cooked this, I used the left over broth for my ramen broth and it was amazing!
Hi, I don’t have sake, what else can I use?
Could you make these in the oven or on the stove? I don’t have a grill but they look so good!
Can I do this for just ribeye pork chops? How would it affect cooking time?
I’ve made this so many times and everyone that has tried it loves them! It’s super easy to make too! Thank you for the recipe.
Thank you for trying one of my recipes! Hope you find my other recipes as helpful!
Hi, can this be made in advance for a bbq the next day? Can I cook the meat the day before and then on the day of the bbq, just grill it with the sauce?