Asian Sticky Ribs

Asian Sticky Ribs

Brown Sugar Rib Rub

1 cup brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1teaspoon cumin

Sesame seeds, for garnish

Green onions, thinly sliced on the bias, for garnish

Sticky Asian Sauce

1 cup soy sauce

2/3 cups brown sugar

1/2 cup honey

2 tablespoons rice wine vinegar

1 inch knob fresh ginger, peeled & grated

4 teaspoons sesame oil

4 cloves garlic, finely minced

1 teaspoon crushed red pepper flakes

Preheat the oven to 300 degrees.

On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.

Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.

Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.

Bake the covered ribs for 2 – 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.

Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.

When desired rib tenderness is reached, remove the foil.

Turn the oven to broil or light your grill. Brush the ribs with the Sticky Asian Sauce. Broil or grill for 2-3 minutes and then brush with sauce again. Broil or grill an additional 2-3 minutes until the sauce starts to caramelize.

Garnish with any left over sauce, sesame seeds, and sliced green onions.