Sticky Soy Glazed Ribs

A twist on your traditional fall off the bone ribs. These are glazed with an Asian inspired sauce and topped with crispy garlic chips, sesame seeds, and green onions. You can enjoy these on the bone like regular ribs or debone them and put them in a sandwich like the iconic McRib from McDonalds. I promise you it will taste 10 times better and is extremely easy to make.

Sticky Soy Glazed Ribs

These ribs are an absolute flavor explosion with a homemade sauce using soy sauce and honey as the base. The crispy garlic topping really takes it to another level.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, dinner
Cuisine American, Chinese
Servings 1 rack
Calories 1500 kcal


Dry rub

  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp brown sugar

Soy glaze

  • 4 cloves garlic (chopped)
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp hoisin sauce

Everything else

  • 1 rack ribs (I use St. Louis style)
  • 2 green onions
  • 6 thinly sliced garlic cloves



  • Season your rack of ribs with the dry rub.
  • Wrap ribs tightly in tin foil then bake at 325F for 1.5 hours.
  • While waiting for the ribs to cook, add all the ingredients for the glaze into a saucepan and cook over medium heat. Bring up to a simmer for at least 5 minutes while stirring then set aside to cool. The consistency should be similar to a teriyaki sauce.
  • Once the ribs are done cooking (always check for tenderness first) remove from the tinfoil, brush on the glaze and place under the broiler or 420F oven for 5 minutes. you should see the sauce start to caramelize. Flip and repeat on the other side.
  • Top with sesame seeds, green onions, and crispy garlic chips.

To make crispy garlic chips

  • Thinly slice your garlic about 1mm in thickness.
  • Place in a low-med heat pan and cover with oil.
  • Continue to stir the garlic with wooden chopsticks until it becomes golden brown in color. (5-8 minutes)


When wrapping: I typically wrap the ribs with the bone side facing up, that way when they are done cooking it is easier to sauce the bone side first and finish the glazing process with the meat side up. This limits the amount of times you need to flip the rack since it is quite delicate and will fall off the bone.
Keyword asian, bbq, Glaze, pork, ribs, soy

Check out some of our other rib recipes!