Honey-glazed recipe for baby back ribs a sure table pleaser

These Chinese/Asian-style ribs use sambal oelek or chili-garlic sauce for a hint of spice. (Pinterest pic)

Many only use ribs to flavour Chinese soups or stews, but this recipe that makes a sticky and gooey marinade for ribs is an addictive great taste you can’t get enough of.

Adapted from the Food & Wine magazine, the recipe uses sambal oelek or chili-garlic sauce for a hint of spice.

So if you love some Chinese/Asian-style ribs, try this recipe out.


  • 1 rack baby back rib, halved lengthwise
  • salt to taste
  • 2 tablespoons honey for broiling


  • 1/4 cup hoisin sauce
  • 2 teaspoons unsulfured molasses
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons coarsely chopped peeled fresh ginger
  • 1/4 teaspoon garlic powder or 3 garlic cloves, minced
  • 1 tablespoon sambal oelek/Chinese chili-garlic sauce


  • Mix all ingredients for the marinade in a bowl. Stir well to combine.
  • Lightly season the baby back ribs with salt to taste.
  • Brush the ribs evenly with the marinade on both sides and leave to marinate for at least eight hours or overnight in the refrigerator.
  • Preheat oven to 325°F (160°C). Line a large baking sheet with heavy aluminium foil, lay ribs on top, and tightly cover with foil. Roast for two hours.
  • Remove ribs from the oven and uncover. Brush ribs with honey.
  • Transfer ribs to the broiler and broil at 500°F (260°C) for five to six minutes or until ribs are glazed and browned to your liking.
  • Serve hot.

Tip: If you prefer, use pork spareribs instead of baby back ribs.

This article first appeared in rasamalaysia.com

Low Bee Yinn is a food blogger and cookbook author.