Sticky asian ribs are drizzled in a sweet and spicy glaze, kissed to a slight outer crunch from the grill and melt-in-your-mouth, incredibly tender cooked inside.  These easy, gluten-free pork ribs are finger-lickin' and slap yo mama silly kind of 'good'.

Why Sticky Asian Ribs?

Ever think you were putting one thing in to your shopping cart, only to realize that you had put something completely different into that slightly-sticky faded-black shopping basket {#GroceryStoreFail} once you were home from the grocery store?

Well, that definitely happened to me the other day.

I thought I had dropped pork loin steaks into my grocery cart, when in fact, I had put country style pork ribs in that squeaky wheely cart {What can I say, I was a distracted driver....at least I wasn't texting while shopping cart-driving!}.

What the heck Jess?  

What am I supposed to do with this now?

As much as it hurt to think that far back, I remembered that I used to make a yummy spicy sticky asian ribs in college {it's so long ago, it hurt my brain so much!}.

All I needed to do was remember that dang recipe, hope that I had all the ingredients, and pray that my memory was right and that it was 'slap yo mama silly' kind of "good".

Turns out... Momma did a good thing.  These ribs are so incredibly juicy and delicious!

What does the Sticky Asian Sauce taste like?

The sticky Asian rib sauce is sweet and savory, with hints of asian soy sauce, ginger, and of course, barbecue flavors! 

This recipe is also slightly spicy, but you can tone it down or spice it up to your family's needs. 

You just need to adjust the amount of sriracha sauce.  Easy peasy.

For the spicy sticky asian ribs marinade, I used this gluten-free soy sauce, this gluten-free ketchup.

You will likely have a little bit of the marinade reduction left over that you can use for any leftovers {but really, will there be any?}.

What to pair with these Asian ribs?

This fluffy GF quinoa that was the base to this Asian style pork ribs dinner bowl. 

Let me recommend the Parmesan Quinoa, Easy Teriyaki Green Beans, and the Sriracha Mayo Cream Broccoli as good places to start!

Sticky Asian Rib Ingredients:

• 2-3 pounds bone-in country-style pork ribs, bone and fat cut away
• ¼ cup white wine or apple cider vinegar
• 1 ½ teaspoon salt
• ½ cup packed brown sugar
• ½ cup GF soy sauce*
• ½ cup GF ketchup
• ¼ cup fresh lemon juice
• 4 tablespoon honey, we used fresh Star Thistle honey!
• 2 tablespoon sriracha sauce
• 1 tablespoon minced garlic
• ¼ teaspoon ground ginger

How to make sticky asian ribs:

1. Boil the ribs.  In a large pot filled halfway with water, add the vinegar and salt, and then boil. Add the ribs and boil for 25 minutes.
2. Marinate.  In a large bowl, combine all other ingredients and mix thoroughly. Add the ribs and let marinate in the fridge for 4-6 hours, occasionally stirring the concoction.
3. Grill.  Place the ribs on a grill preheated to medium heat and crisp the outsides a bit, approx. 2-3 minutes on each side (until the meat is cooked thoroughly...it's pork so make sure you do this!).
4. Simmer.  While the ribs are on the grill, place the rest of the marinade in a small sauce pan and bring to a simmer. Allow to simmer until thickened, approx. 5-7 minutes.
5. Drizzle the reduction.  Drizzle the reduction over the ribs. Sprinkle with green onion and sesame seeds if desired. Serve with quinoa and broccoli for an amazing meal! Then enjoy!

 

"After boiling the ribs for 25 minutes, I made a simple, yet very tasty marinade and let these beasts sit and think for 5 hours by themselves."

"I kissed them on the grill until there was a slight crispity to their outsides, and then we topped 'em with a marinade reduction, sesame seeds, and fresh green onion straight out of our garden."

How to make sure pork ribs are safe to eat:

The USDA lowered the recommended safe internal temperature in 2011 from 160°F to 145 °F with a 3 minutes rest time. That means pork can be served a little pink and don’t need to be sooooooo hot in the center.

Just be sure to check the internal temperature with your meat thermometer. As long as your meat thermometer shows that the pork ribs are cooked above 145°F, you’re good to go!

If you are looking to purchase a meat thermometer, we like using this Thermapen meat thermometer in our kitchen.

How to make sticky Asian ribs look fancy:

Here's a few ideas!

• Sprinkle with white or black sesame seeds
• Top with fresh chopped green onion slices
• Drizzle with a fine zigzag of bright fiery sriracha sauce

Other ways to cook these sticky ribs?

Debbie from Michigan gave them five stars and said: "I just made these ribs for the first time and they are delicious! I did bake them for 20 minutes at 350*F instead of using a grill and they turned out wonderful."

So if you don't want to grill these amazing ribs then follow Debbie's advice and bake them until they are fully cooked!

How to store leftover ribs:

Great question!  I mean.... if you even have any leftovers!

If you do happen to have some leftover sticky ribs simply place them in an airtight container in the fridge for up to 2 days.  

These ribs taste great reheated in the microwave or even warmed up in the oven for a few minutes at 275*F.

More Asian-inspired recipes:

Asian Honey Chicken

One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken

One-Pan Baked Gluten-Free Sweet and Sour Chicken

One-Pan Baked Gluten-Free General Tso’s chicken

Sriracha Lime Chicken

 

If you make my Asian style pork ribs, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

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This post was first published on September 2, 2015 and last updated on May 13, 2020.