Sticky, sweet with a hint of saltiness, these Sticky Asian 5 Spice Ribs have it all! So pretty with their sesame seed and chive garnish! Yummy goodness that’s truly addictive.

sticky Asian 5 spice ribs

Starting your ribs by cooking them in a flavorful water for 20 minutes means you can split the cooking process into two different days. 

Making a quick broth of water, vinegar, bay leaves and whole peppercorns infuses the ribs with plenty of base flavors.

The ribs need to marinate at least 6-8 hours in the sauce anyway, so making them the day before makes sense.  And that makes for a much easier prep the 2nd day, especially if you’re serving guests.



Yes, as in most Asian dishes, this recipe has a number of ingredients.  But once you create your mis en place (everything in place) of all the sauce ingredients, it comes together in just a few minutes.

The longest part of this recipe is waiting for the ribs to marinate in the crazy delicious 5 Spice sauce that turns into a sticky glaze after slowly baking away in the oven.  

Plan to start your prep the day before serving, and you’ll be good to go!



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sticky Asian 5 spice ribs on white plate

Sticky Asian 5 Spice Ribs

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 6 hours
Total Time: 6 hours 50 minutes

Sticky, sweet with a hint of saltiness, these Asian ribs have it all! So pretty with their sesame seed and chive garnish! Yummy goodness that's truly addictive.


  • 3 lbs. pork ribs
  • 1/3 cup white or cider vinegar
  • 2 tsp. kosher salt
  • 3 bay leaves
  • 2 tsp. black peppercorns
  • 1/2 cup brown sugar, packed
  • 1/2 cup soy sauce
  • 3 Tbs. honey
  • 2 Tbs. hoisin sauce
  • 1/2 cup ketchup
  • 1/4 cup fresh squeezed lemon juice
  • 2 tsp. fresh ginger, grated
  • 1 Tbs. garlic, minced
  • 2 tsp. 5 spice blend
  • GARNISHES: Bias cut green onions and white sesame seeds


  1. Place a large pot filled half-way with water over high heat. Add vinegar, salt, bay leaves and peppercorns and stir to combine. Add ribs and bring to a simmer. Cover, turn heat to medium-low and cook for 20 minutes. Drain and let cool.
  2. Combine the marinade ingredients in a medium bowl and whisk to combine well.
  3. In a large plastic zipper storage bag, pour in the marinade and add the cooled ribs. Close tightly, place in refrigerator for 6-8 hours. Turn bag every 2 hours to mix ingredients with ribs.
  4. Remove ribs from bag and let excess marinade drip off. Place marinade in small saucepan, bring to a boil over medium-high heat. Lower heat to medium-low and cook until reduced and thickened. Let cool.
  5. Cook the ribs on a grill over medium-low heat, turning once, for 12-15 minutes. Brush a thick coat of marinade on meat side of ribs and cook for an additional 5-7 minutes, or until ribs are glazed and bubbly.
  6. Cut ribs into serving sized pieces, place on a platter and garnish with chopped green onions and sesame seeds.
  7. Serve with reserved sauce.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 991Total Fat 73gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 33gCholesterol 238mgSodium 2424mgCarbohydrates 36gFiber 2gSugar 30gProtein 51g

Calorie and fat counts will differ depending on specific ingredients used.

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