Sticky Asian-Style Pork Ribs Recipe with Hoisin Honey Glaze

• Reynolds Wrap aluminum foil (long sheets to fully wrap each rack)
• 2 baby back rib racks (about 1.5 lb each), membrane removed — see notes
• 2 tsp avocado oil

For the Rub:

• 3 tsp kosher salt
• 1.5 tsp black pepper
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp mustard powder

For the Asian Sauce:

• 1/2 cup coconut aminos
• 1 tsp fish sauce (such as Red Boat)
• 4 cloves garlic, minced
• 2 tsp arrowroot starch
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• Toasted sesame seeds, for serving
• Fresno chile, thinly sliced, for serving (optional)
• Fresh cilantro leaves, for serving (optional)

1. Preheat the oven to 275°F (135°C). This low temperature helps the connective tissue in the ribs break down gently so the meat becomes tender without drying out.
2. Prepare two long sheets of aluminum foil, each long enough to completely wrap a rack of ribs (about 30 inches). Place each rack on its own sheet, meaty side up. Drizzle 1 tsp of avocado oil over the meaty side of each rack and spread it lightly so the rub adheres.
3. In a medium bowl, combine the kosher salt, black pepper, ground ginger, garlic powder, and mustard powder. Sprinkle roughly one-quarter of the rub on the bony side of each rack, then flip and evenly coat the meaty side with the remaining rub. Use your hands to press the rub into the meat so it adheres well.
4. Wrap each rack tightly in aluminum foil so no steam escapes. Place the wrapped racks on a large baking sheet or roasting pan and bake in the preheated oven until the ribs are cooked through and fall-apart tender, about 2 to 2.5 hours depending on the thickness of the ribs.

Make the Sauce

1. In a bowl, whisk together the coconut aminos, fish sauce, minced garlic, arrowroot starch, rice vinegar, and toasted sesame oil until the arrowroot is fully dissolved and the mixture is smooth.
2. Transfer the sauce to a small saucepan and heat over medium, stirring frequently. Simmer until the sauce thickens and becomes glossy, about 3–5 minutes. Remove from the heat and set aside. Reserve about one-third of the sauce to serve with the ribs.

Finish the Ribs

1. Carefully unwrap the ribs and brush them generously with the thickened sauce. If you have a grill, preheat it to high and place the ribs directly over the heat. Grill about 4–6 minutes per side, watching closely, until the sauce caramelizes and the edges develop a bit of char.
2. If you don’t have a grill, place the unwrapped ribs on the top oven rack and broil for a few minutes, rotating as needed, until the sauce caramelizes and edges darken slightly. Keep a close eye to avoid burning.
3. Remove the ribs from the heat, brush with additional sauce as desired, and sprinkle with toasted sesame seeds. Garnish with thin slices of Fresno chile and fresh cilantro if using. Slice between the bones and serve immediately with the reserved sauce on the side.

*If possible, ask your butcher to remove the membrane from the back of the ribs before cooking. Removing the membrane allows the rub and sauce to penetrate more evenly and results in more tender ribs.

Timing will vary with rib thickness. Check tenderness at the 2-hour mark; the meat should pull away from the bone and be easy to tear with a fork. When finishing under a broiler or on the grill, caramelization happens quickly—work in short intervals and watch for flare-ups.