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!