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Chinese Sticky Ribs

If you love great ribs, then you’ll go crazy for these Chinese sticky ribs!
Prep Time1 day
Cook Time2 hours
Total Time1 day 2 hours
Course: Appetizers, Pork
Cuisine: Chinese
Keyword: chinese ribs
Servings: 8
Calories: 746kcal


  • 2 racks about 3-4 lbs each pork baby back ribs


  • 2 cups low-sodium soy sauce
  • 1 1/2 cups sugar
  • 1 cup gin see NOTES
  • 2 tsp grated fresh ginger -OR- 1 tsp ground ginger
  • 6 large cloves garlic crushed
  • 1/4 cup honey


  • Remove membrane covering the bones on the back side of the ribs. Cut ribs into 2-rib portions.
  • Mix all marinade ingredients until honey and the sugar is dissolved—you may warm it in the microwave to make this easier, but do not let it boil.
  • Place ribs in a single layer either in a large glass or ceramic dish -OR- in zipper freezer bags. I use the zipper freezer bags because it makes clean up easier. I needed 4 gallon-sized bags to do these ribs. You may need more or less depending on the size of the rack(s).
  • Pour marinade over ribs -OR- divide it equally in each bag. Place in the refrigerator for 24 hours, turning once during the marinating time.
  • Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment. Lay ribs, bone side down on the pan. Reserve 1 cup of the marinade; discard the rest.
  • Roast ribs for 1 1/2 - 2 hours.
  • While the ribs are roasting, pour the marinade into a small saucepan and reduce until it’s slightly syrupy over medium heat; set aside.
  • When the ribs are almost done, brush them with the reduced marinade, turn the oven up to 400 degrees F until the marinade on the ribs begins to bubble--about 10 minutes.
  • Serve immediately.


Gin may be omitted and replaced by chicken stock (although they won't be as tasty)


Serving: 1serving | Calories: 746kcal | Carbohydrates: 52g | Protein: 21g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 2196mg | Potassium: 365mg | Fiber: 1g | Sugar: 47g | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg