Ooey Gooey Sticky Asian Style Baby Back Ribs


Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

Ooey Gooey Sticky Asian Style Baby Back Ribs
Ooey Gooey Sticky Asian Style Baby Back Ribs

Nothing says summer like grilling out!  BUT, we don’t always want barbeque sauce, burgers, or hot dogs, right? Let’s venture outside of the box. This ooey gooey sticky Asian style baby back rib recipe hits the spot and checks all the boxes for delicious summertime (or anytime) grilling! 

With this recipe your ribs will turn out perfect with a sweet Asian and mild heat combo. Using the rub and the glaze compounds the flavor for a taste bud explosion!

Just because this is a super wonderful summer style recipe doesn’t mean it’s only good for summer cooking. These are great ANY time of the year!!! We have, quite literally, used an ice pick to chip ice off of the grill in order to grill. That is absolute truth. The weather will not stop us!!!


As mentioned above, this recipe absolutely does not have to be for only summertime grilling…it is a great recipe all year long! Think…football season!

Baby backs are my favorite. But, a pork tenderloin can also be used and renders excellent results!  I know this because I took a package of baby backs out of the freezer and defrosted them, only to find out it was actually a pork tenderloin, not baby backs, so I just went with it.

When you are cooking ribs, be sure to remove the membrane on the underside of the ribs. Grab it on one end and pull it towards the other end.

Per Google, pork should be cooked to an internal temperature of 145 degrees F.

After removing the ribs from the grill, let them rest for a good 10 minutes. This is not a waste of time! Letting meat rest after cooking helps redistribute the juices, making the meat more moist and delightful 🙂

If you desire more heat, simply add more red pepper flakes and/or chili sauce.

Some people like to make the rub and get it on the ribs and then make the sauce while the ribs are cooking.  I don’t know why, really, but I like to make, both, the rub and the sauce at the same time…I just like it done before I start the cooking process.


  • Baby back ribs
  • Dark brown sugar
  • Kosher salt
  • Granulated onion powder
  • Granulated garlic powder
  • Smoked paprika
  • Chipotle chili powder
  • Ground cumin
  • Ground allspice
  • Soy sauce
  • Honey
  • Rice wine vinegar
  • Garlic chili sauce
  • Sesame oil
  • Maple syrup
  • Hoisin sauce
  • Chinese 5-spice
  • Red pepper flakes (optional)
  • Fresh garlic
  • Fresh ginger
  • Cornstarch
  • Green onions
  • Sesame seeds


This CHINESE STYLE FRIED RICE will pair very well with these baby backs.

As well as this QUICK LO MEIN.

For dessert, you might try this amazing CHEESECAKE WITH BROWN BUTTER COOKIE CRUST.

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**


This is the charcoal grill that I have. Mine is a copper color, but I am LOVING this green color!!!

Ooey Gooey Sticky Asian Style Baby Back Ribs


A beautiful blend of sweet Asian flavor mixed with a mild heat. Using a rub and a sauce combines flavors for a taste bud explosion
5 from 10 votes
Print Pin Rate
Course: Main Course
Keyword: Asian Babybacks, Babyback ribs
Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Susanne


  • BBQ Grill


  • 1 rack baby back ribs
  • RUB
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/3 cup dark brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon garlic chili sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon Chinese 5-spice
  • 1/8 teaspoon red pepper flakes more, if you like it spicy
  • 2 cloves fresh garlic grated with a microplane
  • 1 Tablespoon fresh ginger grated with a microplane
  • 1 Tablespoon cornstarch dissolved in 1 Tablespoon water


  • Remove the membrane from the bone side of the ribs. It's kind of like a thin skin.
  • Place two long pieces of foil together, where one is overlapping the other, lengthwise.
  • Place ribs on top of the foil. Rub the ribs with the rub mix on both sides and the edges so that all the meat is covered with flavor.
  • Fold the foil up over the ribs and wrap tightly.
  • Grill at 400°F for 15 minutes on each side.
  • Carefully remove the foil and place the ribs directly on the grill. Brush the sauce/glaze on one side. Place the glazed side down on the grill. Brush the glaze on the top of the ribs. Cook for 3-5 minutes and then turn he ribs over, adding sauce to the top side, cook for 3-5 minutes. Repeat this step twice. This will caramelize the sauce on the ribs.
  • After taking the ribs off of the grill, let them rest undisturbed for a good 10 minutes. They will be more moist this way.
  • Cut the ribs into individual pieces.
  • Garnish with sesame seeds and green diced onions, if desired.

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