Asian Sticky Ribs
Sticky Asian Ribs
A delicious BBQ Sauce coats these Asian inspired baby back ribs. They bake in the oven for hours, making them tender and delicious!
- 1 slab of baby back ribs (about 1.5 pounds)
- 1/4 c. brown sugar
- 1/2 Tbsp. ground mustard
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsp. salt
- 1 tsp. pepper
- 1/4 c. Firebee Raw Honey
- 1/4 c. brown sugar
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. soy sauce
- 1 tsp. minced garlic
- 1/2 tsp. ground ginger
- 1/2 Tbsp. cornstarch
- 1/2 Tbsp. water
- sesame seeds
- green onions
Preheat the oven to 275 degrees Fahrenheit and line a baking sheet with aluminum foil.
Remove the membrane from the ribs (if desired) and rinse with cold water and pat dry.
In a small bowl, mix together your dry rub - brown sugar, ground mustard, garlic powder, onion powder, salt, and pepper. Rub into the ribs thoroughly on both sides.
Place the ribs on the prepared baking sheet and cover with another piece of foil. Bake for 2 to 2 1/2 hours. Check them at 2 hours and keep cooking if they aren't quite done. You want a meat thermometer to read at least 145 degrees.
While the ribs finish cooking, heat a saucepan over medium heat. Add the Firebee Raw Honey, brown sugar, balsamic vinegar, soy sauce, garlic, and ginger, stirring to combine. Heat until boiling and then turn down the heat.
Mix together the water and cornstarch in a separate bowl and add to the sauce mixture. Stir until thickened and remove from heat.
Remove the ribs from the oven and baste them generously with the sauce. Return to the oven and broil for 4-5 minutes. Top with green onions and sesame seeds if desired.
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