These are oven-baked pork ribs marinated in five-spice, hoisin, sesame oil, and Chinese cooking wine, finished with a honey glaze that caramelises into something sticky and deeply savoury. The whole thing comes together in one roasting tray. If you want ribs that taste like serious effort without the serious cleanup, this is the recipe.
Why this recipe works
Two things make the difference here. First, the marinade does double duty — the hoisin brings both sweetness and body, so the glaze builds on its own during baking without needing a separate sauce. Second, the honey goes on after the ribs come out of the oven, not before. Added too early, honey burns before the pork is cooked through. Added at the end and rested in residual heat, it melts into a glossy finish without scorching. Both moves mean better results with less intervention.
Mistakes to avoid
- Crowding the tray. If the ribs overlap, they steam instead of caramelise. Use a large tray and give each rib its own space — a single layer is non-negotiable.
- Skipping the foil liner. The marinade contains sugar and hoisin, both of which burn onto bare metal. Line your tray with foil before you start and you won’t be scrubbing it later.
- Pulling them too early. At 30 minutes the ribs may look done but still be tough. Look for the marinade to have set into a dark, sticky coating and the meat to have pulled back slightly from the bone ends — that’s the visual cue that they’re ready.
- Adding honey to a cold tray. If the tray has cooled down before you return it to the oven, the honey won’t melt evenly. The tray should still be hot when the honey goes on.
- Using too much marinade liquid at once. If there’s a lot of excess marinade pooling in the tray, it steams the ribs rather than roasting them. Spoon it over the top of the ribs rather than letting it pool underneath.
Smart swaps
- Chinese cooking wine (Shaoxing wine) is worth buying if you make stir-fries regularly, but dry sherry is a genuinely good substitute and easier to find. Mirin works too but adds more sweetness, so reduce the sugar slightly if you use it.
- Hoisin sauce varies a lot by brand — Lee Kum Kee and Kikkoman are widely available and reliable. Check the label if you need gluten-free; not all hoisin is.
- Five-spice powder is the one ingredient worth not skipping. It’s what makes these taste distinctly different from standard BBQ ribs. Most supermarkets carry it in the spice aisle. Skip the garnish — not worth the extra dish.
- Honey can be swapped for maple syrup in equal measure with no other adjustments needed.
Make-ahead notes
The ribs can be marinated up to 24 hours ahead — keep them covered in the fridge and pull them out 20 minutes before baking so they’re not ice-cold going into the oven. Cooked ribs keep well in an airtight container in the fridge for up to 3 days. To reheat, place them on a foil-lined tray, cover loosely with foil, and warm in a 160°C / 325°F oven for 12–15 minutes until heated through — the foil cover stops the glaze from drying out. For longer storage, freeze cooked ribs for up to 2 months and defrost overnight in the fridge before reheating the same way.
Asian Style BBQ Pork Ribs With Sticky Honey Glaze
Equipment
- Mixing bowl
- Paper towels
- Roasting Tray
Ingredients
- 1 rack pork ribs cut into individual ribs
- 3 large cloves garlic minced
- 2 tsp toasted sesame oil
- 2 tsp five-spice powder
- 2 tbsp vegetable oil
- 1 tbsp Chinese cooking wine or dry sherry
- 1 tbsp soy sauce use 2 tbsp if preferred saltier
- 1 tbsp Worcestershire sauce
- 2 tbsp hoisin sauce
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp granulated sugar
- 2 tbsp honey for drizzling after cooking
Instructions
- Pat the pork ribs dry with paper towels (no need to rinse — this can splash bacteria around your sink). Place the ribs in a large mixing bowl or deep platter. Add all the marinade ingredients except the honey. Using clean hands, massage the marinade thoroughly into every rib, making sure each piece is well coated. Cover tightly with cling film or a lid and refrigerate for at least 2 hours, or ideally overnight for the best flavour.
- Preheat the oven to 180°C / 350°F (160°C fan-forced). If using a BBQ, set it up for indirect heat at medium (around 180°C / 350°F). Arrange the marinated ribs in a single layer on a large roasting tray lined with foil for easy cleanup. Spoon any remaining marinade from the bowl over the top of the ribs.
- Bake for 30–35 minutes until the ribs are sizzling, the marinade has caramelised into a sticky glaze, and the edges are lightly charred in spots. The internal temperature should reach at least 145°F / 63°C.
- Remove the tray from the oven. Drizzle the honey evenly over the ribs using a pastry brush or spoon. Return the tray to the oven with the heat turned off and the door closed. Let the ribs rest in the residual heat for 3–5 minutes — this allows the honey to melt into a glossy finish without burning.
- Transfer the ribs to a serving platter. Serve immediately with steamed rice and green vegetables of your choice, or enjoy them as they are.
Nutrition
Frequently asked questions
Do I have to marinate overnight or will 2 hours work?
Two hours is enough to get good flavour into the ribs. Overnight gives you noticeably deeper, more complex results because the salt and aromatics have more time to penetrate the meat — if you have the time, it’s worth planning ahead.
Can I use a full rack instead of cutting the ribs individually?
Yes, you can bake the rack whole. Keep in mind that a whole rack needs more tray space and the marinade won’t coat the underside as thoroughly, so flip it halfway through cooking to even things out.
What’s the difference between baby back ribs and spare ribs for this recipe?
Either works. Baby back ribs are smaller and leaner and will be done closer to 25–28 minutes. St. Louis-style spare ribs are meatier and take the full 30–35 minutes — check the internal temperature if you’re unsure.
My glaze looks dark and sticky — is it burnt?
Probably not. The hoisin and sugar in the marinade caramelise to a very dark colour, which is exactly what you want. Burnt glaze will smell acrid and taste bitter; caramelised glaze will smell sweet and savoury. Lightly charred edges on individual ribs are fine.
Can I make these on an actual BBQ grill instead of the oven?
Yes — set up your grill for indirect heat at around 180°C / 350°F and cook the ribs away from direct flame. Keep the lid closed as much as possible and watch the glaze carefully in the last 10 minutes, as flare-ups from dripping marinade can char them quickly.
What to cook next
- Authentic Japanese Chicken Teriyaki
- Quick and Delicious Homemade Chinese Fried Rice
- Fiery Jamaican Jerk Chicken
- Fresh Vegetable Spring Rolls
