What You’ll Need To Make Hoisin Sticky Ribs
- Hoisin sauce, chili sauce, dry sherry, honey, soy sauce, rice vinegar, sesame oil, garlic, and ground ginger: These make up the hoisin BBQ sauce—a sweet, savory, tangy blend with a bit of heat and plenty of depth from the garlic and ginger.
- Baby back ribs: Tender and meaty, baby back pork ribs are the perfect cut for this sticky, flavorful sauce. Be sure to remove the membrane so the ribs cook up nice and tender (you can ask your butcher to do it for you).
- Scallions and sesame seeds (optional): A final sprinkle of color and crunch for garnish—totally optional but a nice touch.
Step-by-Step Instructions
Step 1: Make the sauce. In a medium bowl, stir together the hoisin sauce, chili sauce, dry Sherry, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well combined.Pro Tip: The sauce will be delicious regardless, but if you have time, make it a day ahead—the flavors meld and deepen overnight.
Step 2: Prep and marinate the ribs. Cut the rib racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy-duty foil and place the ribs on it. (Lining the pan with heavy-duty foil not only makes cleanup a breeze, but also prevents the sauce from burning onto the pan.) Reserve 1 cup of sauce, then pour the rest over the ribs, coating both sides. Arrange in a single layer, cover tightly with foil, and refrigerate for at least 4 hours or overnight.
Step 3: Bake low and slow. Preheat the oven to 300 degrees F and position a rack in the center. Bake the covered ribs for 2 hours without disturbing them, then carefully remove the foil (watch out for hot steam!). The foil locks in moisture, preventing the ribs from drying out over the long cooking time.
Pro Tip: Low and slow is key. Baking at the low temperature of 300 degrees F is crucial for breaking down connective tissue, ensuring the ribs are super juicy and tender.
Step 4: Baste and finish baking. Brush the ribs generously with the reserved sauce. Increase the oven to 350 degrees F and return the pan to the oven, uncovered, for about 30 minutes, until the sauce is sticky and the ribs caramelize.
Step 5: Rest and serve. Let the ribs cool briefly, then slice between the bones. Garnish with scallions and sesame seeds if you like, and enjoy!
