Ever since I was little, barbeques meant two things around my house: lots of family and lots of good food. I grew up living just five minutes away from both my obachan and ojiichan (Japanese grandparents) and a handful of my cousins, so family get-togethers were a weekly event. It was only for special holidays, though, that my mom or obachan would make these Best-Ever Sticky Asian Ribs. Have I mentioned we’ve had this recipe in the family for over 30 years? I hardly ever make a recipe more than once or twice since I like to explore new flavor combinations, but these always keep me coming back for more. If you haven’t caught my drift yet, these ribs are one of my all-time favorite foods <3. Sweet and salty combinations make my world go round and the BEST pairing in my opinion is sugar and soy sauce. Go ahead and forget alllll about salted caramel or dark chocolate sea salt truffles, because this, my friends, is where it’s at.
Now let’s get one thing straight. These ribs aren’t tea party food or food you want to eat on your first date with Ryan Gosling. They’re gooey and deliciously messy and you end up with half your face covered in sauce and oops… how did that chunk of meat get in my hair? It’s beautiful, really. This is a recipe meant to be shared with family and people you’re comfortable with fighting for the last piece because trust me, it’ll happen. So go on and grab a rib (or ten), some family, and a year’s worth of napkins and get ready for your tastebuds to go straight up to the golden gates!
- 2½-3 lbs pork ribs
- ¼ cup white vinegar
- 1 tbsp hoisin sauce
- ½ cup soy sauce
- ½ cup sugar
- ½ cup ketchup
- ¼ cup lemon juice
- 3 tbsp honey
- 1 tbsp ginger, diced
- 1 tbsp garlic, diced
- Garnish: sesame seeds and chopped green onion
- Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
- In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.
- Place the cooked ribs in a large ziplock bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.
- Barbecue the ribs till slightly charred, reserving the marinade.
- In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.
- Serve hot!
*It's 100% mandatory for maximum yum factor to reserve the marinade and thicken it as a sauce. Smother those ribs!
*You will most likely have extra sauce. Pour it on rice, chicken, salmon, etc to transform those dishes into winners as well!