by Trisha Benevides


Asian Sticky Baby Back Ribs

I’ve had a sticky ribs recipe floating around in my head for awhile. There’s plenty floating around in there beyond just sticky ribs, I swear.

Never mind that it revolves around cheese, Ryan Gosling, and holding on for dear life as the teenager drives me two city blocks and I scream for dear life.

When I was little, we used to love to go to the local swap meet when it was in town. My parents bought us these sticky Teriyaki beef sticks that were amazing and delicious and addictive.

I’ve tried recreating them for decades. No trying to guess how many, though (Lazy Mom is still young and kicking.)

But I did create something absolutely phenomenal with these Asian Sticky Baby Back Ribs using Omaha Steaks Split Baby Back Pork Ribs. They are fall off the bone tender, sweet and spicy, and finger-licking good.

Omaha Steaks Asian Sticky Baby Back Ribs 3

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Asian Sticky Baby Back Ribs

  • 1 rack Omaha Steaks Split Baby Back Ribs – thawed
  • For the rub:
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Paprika
  • ½ tsp Chinese Five Spice
  • 1 ½ tsp Salt
  • ½ tsp Pepper
  • For the glaze:
  • 2 cups Light Brown Sugar
  • 2 tsp Soy Sauce
  • 2 tsp Rice Wine Vinegar
  • 1 T Hoisin
  • 1 tsp Minced Garlic
  • ¼ cup Chopped Ginger
  • ½ tsp Pepper
  • ½ tsp Chinese Five Spice

  1. Preheat oven to 250 F.
  2. Line a cookie sheet with aluminum foil.
  3. Remove ribs from packaging and blot dry.
  4. In a bowl, combine rub ingredients.
  5. Rub the spices all over the rack of ribs.
  6. Place ribs on the cookie sheet, then cover the cookie sheet with aluminum foil.
  7. Bake for 6-7 hours or until ribs are tender.
  8. Remove ribs from the oven and set aside.
  9. Meanwhile, prepare the glaze by adding all glaze ingredients to a saucepan.
  10. Heat over medium heat until it simmers, then drop the heat to low and cook for an additional 10 minutes, stirring frequently.
  11. Slather the glaze onto both sides of the ribs with a pastry brush.
  12. Set the oven to broil on high.
  13. Place ribs back in the oven for five minutes, or until glaze is bubbly.
  14. Garnish with sesame seeds or scallions.
  15. Slice and serve.

Omaha Steaks Asian Sticky Baby Back Ribs 1Omaha Steaks Asian Sticky Baby Back Ribs 4

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About the Author

Trisha Benevides is the author of The Lazy Mom's Cooking Blog. She likes long walks down the dairy isle, perusing the Velveeta and Brie. After all, she's classy with just a little bit sassy. Her recipes are built with the home cook in mind and are all about stretching your dollars while still incorporating fresh ingredients. She currently resides in Northern California with her daughter and forest of cats.

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