Asian style sticky pork ribs

  • Preparation 15 min
  • Refrigeration 12 h
  • Cooking 3 h 10 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the dry rub

  • 3 tablespoons dry mustard
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons sweet smoked paprika
  • 2 tablespoons 4 spices
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground nutmeg
  • 3kg baby back pork ribs (silver skin removed), cut in half
  • Ground pepper to taste

Ingredients for the Asian sauce

  • Olive oil
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup hoisin sauce
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha (or more to taste)
  • Zest and juice from one big orange
  • Pepper to taste



  • In a bowl, combine the ingredients for the dry rub. Generously sprinkle the pork with the dry rub then place in a big airtight container. Reserve in fridge for at least 4 hours or even better, overnight.
  • Preheat the oven at 300°F. Wrap the ribs with foil and place them (pointy bones side down) on a big baking tray, also covered in foil. Cook in the oven 3 hours.
  • Towards the end of the cooking of the ribs, start the sauce! In a sauce pan at medium heat, add a small drizzle of olive oil then cook garlic and ginger for 2 minutes. Add the rest of the ingredients and stir well. Bring to a boil, reduce to low heat and simmer for 5-6 minutes while stirring. Remove from heat and set aside.
  • Remove ribs from foil and generously baste with the sauce. Place back in the oven at BROIL (or on the BBQ) for a couple of minutes to grill slightly. ***BE CAREFUL! The sauce will caramelize fast so it’s very important to keep an eye on your meal!