The ribs are seasoned, baked until tender, and then tossed in a flavorful sauce made with fresh ginger, garlic, Thai chili, orange juice, Shaoxing cooking wine, brown sugar, and some of the flavorful juices from the ribs.
Why You Will Love These Sweet and Spicy Asian Pork Ribs
First of all, these ribs are delicious. I love a good saucy rib, and these have the perfect balance of sweet, savory, and spicy flavors. The brown sugar and orange juice add a little sweetness, while the Thai chili and red pepper flakes bring in just enough heat to balance everything out. They’re also super simple to make. My goal with every recipe I share is to make it easy to follow so you can get the same results in your kitchen that I’m getting in mine, and this recipe does exactly that.
These ribs are also great for meal prep, although I will say they didn’t last very long in my house because my husband loved them so much. Since the ribs are cut individually, they also make the perfect finger food for game day, family get-togethers, or whenever you’re hosting. Serve them with rice and vegetables for a full meal, or put them out on their own and let everybody grab a rib.
Ingredients
- Pork ribs and seasoning: You’ll need one rack of pork ribs, Knorr Liquid Seasoning, garlic powder, onion powder, black pepper, and red pepper flakes. This simple seasoning blend gives the ribs plenty of flavor before they even hit the oven.
- Sauce: The sauce comes together with rib juices, fresh ginger, garlic, Thai chilies, orange juice, Shaoxing cooking wine, sesame oil, and brown sugar. The rib juices add even more flavor to the sauce.
- Cornstarch slurry: Mix cornstarch with water to help thicken the sauce and give it that smooth, glossy texture.
- Garnish: Finish the ribs with sesame seeds and sliced green onions for a little extra flavor and crunch.
How to Make Sweet and Spicy Asian Pork Ribs
Start by removing the membrane from the back of the ribs. I like to do this because it helps the ribs cook more evenly and gives you a better texture. It also removes a layer that can be tough and chewy.
Pat the ribs dry with paper towels. Then slice the rack into individual ribs by cutting between each bone.
Add the ribs to a large bowl. Pour in the Knorr Liquid Seasoning and add the garlic powder, onion powder, black pepper, and red pepper flakes. Use your hands to rub the seasoning into the ribs. Make sure you coat every piece well.
Line a baking sheet with foil and arrange the ribs on top. I love using foil when I’m cooking ribs because it makes cleanup so much easier.
Place the ribs in a 400°F oven and cook for 50 minutes.
Once the ribs are done cooking, pour ½ cup of the rib juice into a saucepan. Add the grated ginger, minced garlic, Thai chili, juice from half of an orange, Shaoxing cooking wine, sesame oil, and brown sugar. Place the saucepan over low heat and stir everything together. In a small bowl, mix a little cornstarch with about 2 tablespoons of water until smooth, then add the slurry to the sauce. Let everything simmer over low heat, stirring as it cooks, until the sauce begins to thicken. You want it to have a smooth, saucy consistency that is thick enough to coat the ribs.
Once the sauce has thickened, add in the cooked ribs and toss until every piece is well coated. Top with sesame seeds and sliced green onions, then serve immediately. I love serving these ribs with a side of rice and my Garlic Butter Bok Choy with Carrots.
Hey Foodie! Want more recipes like this? Subscribe to Ne’s Kitchen Newsletter!
Tips for the Best Sweet and Spicy Asian Pork Ribs
- Don’t skip removing the membrane. The membrane can be tough and chewy, so removing it makes the ribs easier to eat and helps the seasoning get directly onto the meat.
- Save the leftover rib juice. After using ½ cup for the sauce, don’t throw away any juice you have left. Store it in an airtight container and use it to add flavor to soups, another batch of ribs, or even a homemade sauce.
Variations & Substitutions
- Make them less spicy: Reduce the amount of Thai chili or leave it out completely. You can also reduce the red pepper flakes.
- Adjust the sweetness: Add a little more or less brown sugar depending on how sweet you like your sauce.
What to Serve With Sweet and Spicy Asian Pork Ribs
I love serving these ribs with a side of Garlic Butter Bok Choy with Carrots and white rice. The bok choy adds some fresh vegetables to the meal, while the rice is perfect for soaking up that extra sauce.
Sweet and Spicy Asian Pork Ribs
Description
These Sweet and Spicy Pork Ribs are tender, flavorful, and coated in a delicious homemade sauce made with orange juice, ginger, garlic, Thai chilies, and brown sugar.Â
Ingredients
Pork Ribs Ingredients
Sauce Ingredients
Instructions
-
Preheat your oven to 400°F. Remove the membrane from the back of the ribs, then pat them dry with paper towels.
-
Slice the rack into individual ribs by cutting between the bones. Add the ribs to a large bowl.
-
Pour in the Knorr Liquid Seasoning and add the garlic powder, onion powder, black pepper, and red pepper flakes. Massage the seasonings into the ribs until each piece is well coated.
-
Line a baking sheet with foil and arrange the ribs in a single layer. Bake for 50 minutes, or until the ribs are cooked through and tender.
-
Once the ribs are done, carefully pour ½ cup of the juices from the ribs into a sauce pan.
-
On low heat, stir in the grated ginger, minced garlic, Thai chilies, orange juice, Shaoxing cooking wine, sesame oil, and brown sugar.
-
In a small bowl, mix the cornstarch and water until smooth. Pour the slurry into the sauce and continue cooking over low heat, stirring frequently, until the sauce thickens.
-
Add the cooked ribs to the saucepan and toss until every rib is coated in the sweet and spicy sauce.
-
Top with sesame seeds and sliced green onions. Serve with rice and my Garlic Butter Bok Choy with Carrots.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 43g67%
- Saturated Fat 15g75%
- Cholesterol 145mg49%
- Sodium 1850mg78%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
