Melt-in-your-mouth ribs coated in a salty, sweet, and scrumptious sticky sauce. A BBQ staple that everyone loves!


½ c. brown sugar

3 lbs baby back ribs (about 2 slabs)

1 tbsp dry mustard

2 tsp onion powder

2 tsp garlic powder

1 tsp pepper

1 tbsp salt


2 green onions sliced

½ c. brown sugar

½ c. honey

⅓ c. balsamic vinegar

1 tsp ground ginger

2 tsp minced garlic

1 tsp sriracha sauce

1 tbsp water

1 tbsp cornstarch

½ tbsp sesame seeds

⅓ c. soy sauce

How to make Sticky Asian Ribs

Step 1: Prepare the oven. Preheat it to 275 degrees.

Step 2: If desired, you can take the membrane from the ribs. Rinse the ribs under cold water, then pat it dry.

Step 3: Place the brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper in a small bowl. Mix well until combined, then massage it into the ribs.

Step 4: On a foil-lined baking sheet, place the ribs. Using another piece of foil, tent the sheet. Place it in the preheated oven and bake the ribs for about 2 – 2 1/2 hours, checking on it at 2 hours mark to check if the ribs are done.

Step 5: Meanwhile, make the sauce. Place the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha in a saucepan. Bring the mixture to a boil over medium heat, then decrease the heat.

Step 6: Whisk the cornstarch and water in a small bowl, then stir this into the sauce. Allow the sauce to simmer for about 5 minutes or until it begins to thicken.

Step 7: When the ribs are done, remove the baking sheet from the oven. Set the oven to broil. Generously brush the ribs with the sauce and broil for about 2 to 4 minutes.

Step 8: Before serving, garnish the ribs with sesame seeds and green onions. Enjoy!

Nutrition Facts:

Calories: 591 kcal | Carbohydrates: 66 g | Protein: 30 g | Fat: 24 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 99 mg | Sodium: 2042 mg | Potassium: 515 mg | Fiber: 1 g | Sugar: 61 g | Vitamin A: 75 IU | Vitamin C: 2 mg | Calcium: 103 mg | Iron: 2 mg