Sticky Baked Pork Ribs (Juicy and Succulent) + Vid…

The taste of these baked pork ribs explodes in your mouth and awakes every taste bud of yours. Every time I make this dish, I find myself have to lick every bit of the ribs since I don’t want to lose any of the delicious sauce on the ribs.

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To make moist and succulent ribs is quite challenging. There won’t be any fat or too much meat on bones, as a result it can be dried up very easily along the way of baking.

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Fortunately, there’s an easy work around for making wonderfully tasty and succulent baked American ribs to entertain your family. Tips are shared below the recipe. These oven baked pork ribs perfectly go with steamed rice.

Sticky Baked Pork Ribs Recipe

(Printable recipe)

Prep time:
Cook time:
Yield: 2 to 3 serves



  • 2 Tbsp Char Siu sauce ( Chinese barbeque sauce)
  • 1 tsp ground bean sauce
  • 2 tsp freshly grated ginger sauce
  • 3 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 2 to 3 Tbsp water


  1. Rinse pork ribs and wipe dry. Mix with marinade well. Store in fridge with cover, at least 2 hours.
  2. Preheat oven to 180C / 350F. Remove pork ribs from fridge and rest in room temperature for about 20 minutes.
  3. Transfer pork ribs into a ceramic baking tray. Top side faces down. Put all the marinade on top of the ribs. Cover with foil and bake in the preheated oven, for about 30 minutes. Remove the foil. Turn the other side of ribs over. Spoon the sauce over the top. Continue to bake for another 15 minutes, or until the sauce reduces by half. Brush honey on top. Bake for another 5 minutes. Remove the ribs from oven. Let the pork ribs rest for 5 minutes. Cut the ribs and serve immediately.


  • As American ribs don’t have any fat or much moist, they could be turned really dry easily. Here’s a trick to help produce moist and succulent baked ribs. Simply mix in some water into the marinade and let the ribs absorb more moist before cooking.
  • The material of baking utensils used is very crucial as well. Use ceramic or oven-friendly glass baking dish. The sauce inside won’t dry up too quickly. If using metal baking tray, keep an eye on the ribs towards the end because you don’t want to lose or burn the delicious sauce.

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Post Author: MNS Master

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