Asian Sticky Ribs

Maplewood Meats Recipe: Asian Sticky Duroc St. Louis Spareribs

Experience the mouthwatering fusion of tender, fall-off-the-bone Duroc St. Louis Spareribs with a rich, sweet, and savory Asian-inspired glaze. Maplewood Meats’ premium Duroc St. Louis Spareribs provide the perfect balance of juicy meat and marbling, making this dish a standout for any occasion. Whether you’re hosting a backyard BBQ or a cozy family dinner, these sticky Asian ribs are sure to impress.

Ingredients:

  • 2 racks of Maplewood Meats Duroc St. Louis Spareribs
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar

For the Asian Sticky Glaze:

  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup honey
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon red pepper flakes (optional for heat)
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 teaspoons cornstarch (for thickening)

For Garnish:

  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • Fresh cilantro (optional)

Instructions:

1. Prepare the Ribs:

  • Preheat your oven to 300°F.
  • Remove the membrane from the back of the ribs for better texture.
  • In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
  • Rub this seasoning mixture generously over both sides of the ribs, making sure to coat them evenly.

2. Bake the Ribs:

  • Place the ribs on a foil-lined baking sheet, bone-side down. Cover the ribs tightly with aluminum foil to create a sealed environment for even cooking.
  • Bake the ribs in the oven for 2.5-3 hours, or until the meat is tender and easily pulls back from the bone.

3. Prepare the Sticky Asian Glaze:

  • While the ribs are baking, combine the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, red pepper flakes (if using), and brown sugar in a medium saucepan.
  • Heat the sauce over medium heat, stirring occasionally until it begins to simmer.
  • In a small bowl, mix the cornstarch with the water to create a slurry, then slowly whisk it into the sauce.
  • Let the glaze simmer for 5-7 minutes, or until it thickens and becomes glossy. Remove from heat and set aside.

4. Glaze and Broil the Ribs:

  • Once the ribs are done baking, remove them from the oven and discard the foil.
  • Generously brush the sticky Asian glaze over both sides of the ribs.
  • Increase the oven temperature to 450°F or preheat your broiler.
  • Place the glazed ribs under the broiler for 5-7 minutes, or until the glaze caramelizes and becomes sticky, watching closely to avoid burning.

5. Serve:

  • Remove the ribs from the oven and let them rest for 5 minutes.
  • Slice the ribs between the bones and garnish with toasted sesame seeds, sliced green onions, and fresh cilantro for a burst of flavor and color.

Serving Suggestions:

  • Serve the sticky ribs with steamed jasmine rice, a crisp cucumber salad, or sautéed Asian greens for a complete meal.
  • Pair with an ice-cold beer or a refreshing ginger-lime mocktail to balance the sweetness of the ribs.

Enjoy the Best with Maplewood Meats

Our Duroc St. Louis Spareribs are renowned for their superior marbling, tenderness, and flavor. This Asian-inspired sticky rib recipe highlights the quality of our Duroc pork, creating a melt-in-your-mouth experience with a perfect balance of sweet, savory, and a touch of spice.

Pick up your Maplewood Meats Duroc St. Louis Spareribs today and wow your guests with this unforgettable dish!

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