STICKY ASIAN PORK RIBS

bowl of sticky asian ribs with green onions and sesame seeds

These Pork Ribs Asian Style are cooked and coated in a sticky sauce then garnished with sesame seeds and green onions for that perfect fresh crunch. The finger licking glaze is made with just 5 simple ingredients hence why they're also commonly referred to as 1-2-3-4-5 ribs!

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Ingredients

1 Half Rack of Ribs*
1 tbsp Honey or Maple Syrup
2 tbsp Rice Wine, Dry White Wine, or Mirin
3 tbsp Balsamic Vinegar
4 tbsp Soy Sauce
5 tbsp Water or Rice Wine
½ bunch Green Onions sliced, for garnish
White Sesame Seeds for garnish

Instructions

Remove the membrane (silver skin) from the ribs. Turn the rib rack so that the bone side is facing up. Locate the thin, shiny membrane covering the bones. Starting at one end, use a butter knife or your fingers to loosen a corner of the membrane. Once you have a good grip, you can use a paper towel for better traction. Gently pull the membrane away from the ribs. It may come off in one piece or in smaller sections. Discard.
Cut the ribs into singles.
Sear each side in a pot over medium high heat with little to no oil.
Once the ribs are nicely browned on all sides, add 1-2-3-4-5 into the pot with the ribs (all of the remaining ingredients except for the green onions and the sesame seeds). When the sauce starts to boil, reduce the heat to medium, cover and cook for 25 minutes, turning once halfway, to ensure they're cooked and coated in the sauce on both sides.
After 25 minutes, take off the lid and turn up the heat. Cook for an additional 5-10 minutes and allow the sauce to reduce to your liking - ribs should be a deep caramelized colour and the liquid almost all absorbed.
Garnish with fresh chopped green onions and sesame seeds. Enjoy immediately!

Notes

These measurements are for a HALF RACK of ribs. If you're doing a full rack (or more), you need to double the recipe/adjust the quantities accordingly.

Nutrition