Imagine sinking your teeth into fall-off-the-bone tender ribs, glazed with an irresistible Asian-inspired sauce that combines the perfect balance of sweet, savory, and umami flavors. These Sticky Garlic Sesame Baby Back Ribs are not just a meal—they're a culinary experience that will transform your ordinary dinner into an extraordinary feast. Whether you're a seasoned home cook or a weekend grilling enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 2 tbsp sesame oil
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely using a paper towel for grip.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and sesame oil to create a marinade. Reserve 1/4 cup of the marinade for later basting.
- Place ribs in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
- Preheat the oven to 275°F (135°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove ribs from marinade and pat dry with paper towels. Place ribs meat-side up on the prepared rack.
- Cover the baking sheet tightly with aluminum foil and slow roast in the oven for
- 5 hours until meat is tender and begins to pull away from the bones.
- Remove foil, brush ribs with reserved marinade, and increase oven temperature to 425°F (218°C).
- Return ribs to oven uncovered and roast for an additional 15-20 minutes, basting every 5 minutes to create a sticky, caramelized exterior.
- Remove from oven and let rest for 10 minutes. Sprinkle generously with sesame seeds and chopped green onions.
- Slice ribs between the bones and serve hot with extra marinade on the side if desired.
Tips
- Membrane Removal: Always remove the tough membrane from the back of the ribs for maximum tenderness and better marinade absorption.
- Marinating Magic: For the most intense flavor, marinate the ribs overnight. The longer they sit in the marinade, the more delicious they'll become.
- Low and Slow Cooking: The key to tender ribs is cooking them at a low temperature (275°F) for a longer time before the final caramelization.
- Basting Technique: When basting during the final high-temperature roast, use a silicone brush and be generous to create that irresistible sticky glaze.
- Resting is Crucial: Always let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- Garnish Generously: Don't skimp on the sesame seeds and green onions—they add both visual appeal and an extra layer of flavor and texture.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 15g
Protein: 35g
Fat: 32g
Saturated Fat: 11g
Cholesterol: 130mg
