These oven-braised pork ribs are packed full of flavor with hints of garlic, ginger, hoisin, and soy sauce taking the lead. You don't need a grill to make great ribs. In fact, you can use your oven as we have for this recipe, or throw them into the slow cooker and walk away. Pan-searing the ribs just before braising adds even more delicious flavor, but if you're short on time you can skip this step. Just be sure to place them under the broiler at the end to get those grill-like crispy edges everyone loves.
You Can Make Excellent Oven "Grilled" Ribs at Home
Fork-tender ribs aren't just created in a smoker or on a grill. You can make oven-braised ribs at home that are seriously delicious. You really don't need a grill (although we do love smoky grilled ribs too). Braising ribs low and slow in the oven (or any meat with a high amount of connective tissue, fat, and collagen), renders juicy, intensely flavored, fall-off-the-bone tender meat every single time. So, if you don't feel like breaking out the grill (or just don't own one), you can use this easy oven-grilled method and be sitting down to a plate full of tender, crispy-edged Asian-flavored ribs in no time.
Why We Love This Asian-Inspired Hosin-Garlic-Ginger Pork Ribs Recipe
- They're fall-off-the-bone tender without any need to fire up a grill
- It's one of the easiest pork rib recipes you'll ever make
- They're a little sweet and sticky with a good char
- This pork ribs recipe uses basic Asian pantry staples
- It's a great recipe for kiddos to help out with
- They even taste great for breakfast with eggs (yes, we've had it this way and love it)
Ginger-Garlic Hoisin Pork Ribs Ingredients
This recipe was developed and based on everyday ingredients found in almost every Chinese kitchen (including mine while living abroad). To give it a bit of a Lunar New Year spin for "good luck", I added a little fresh orange flavor as well, but feel free to replace it with apple juice. If you already have a well-stocked pantry with basic Asian ingredients, this is a super easy recipe to pull together.
- bone-in pork ribs
- homemade chicken stock (or favorite low-sodium store-bought)
- clementine juice and flesh
- garlic cloves
- fresh ginger
- low-sodium soy sauce
- oyster sauce
- hoisin sauce
- honey
- rice wine or plain white vinegar
- fish sauce
How to Make Easy Asian-Style Hoisin Garlic-Ginger Oven-Braised Pork Ribs
- Preheat the oven. Turn the oven on to 300°F/150°C while you prep the pork.
- Make the braising liquid. Add all the ingredients (except the pork ribs) to the bowl of a food processor, blender, or mixing bowl and process (or whisk) until combined. Adjust flavor and seasoning as desired.
- Sear the ribs. Pat the meat dry on all sides using a clean kitchen towel, or paper towel. Heat a cast-iron skillet to medium-high heat. Once the skillet is almost beginning to smoke, add a small amount of neutral cooking oil and place the ribs into the pan in one single layer with plenty of room between them. Sear the ribs until nicely browned on all sides. Remove seared ribs to a plate and repeat until all have been seared.
- Prep the braising pan. If you don't have a dutch oven, layer a 9x13 inch baking dish with 2-3 layers of aluminum foil making sure you have enough overhang on all sides to be able to close the ribs up with a tight seal. Add the seared ribs (meat side down with bone sides facing up towards you), and pour the braising liquid over the top being sure to cover them all. Tightly seal the aluminum foil on all sides. Once all the edges are sealed, add one more layer of aluminum foil over the top of the baking dish. *If using a dutch oven, simply add the ribs and braising liquid to the pot, add the lid, and braise.
- Braise the ribs. Place the ribs into the oven and cook for 2 ½ to 3 hours until fork-tender. Remove them from the oven and carefully peel back the aluminum foil. Turn the broiler function to high and place the ribs back into the oven uncovered for 10-15 minutes (about 5 inches from the broiler). Baste the ribs 2 to 3 times while under the broiler. This will allow the sauce on the ribs to caramelize and crisp up. Enjoy!
Hoisin Garlic-Ginger Oven-Braised Pork Ribs step-by-step-recipe photos
A Few Other Authentic and Asian-Inspired Recipes to Try
If you love the flavors typically found in Asian, or Chinese cuisine, or looking for new inspired dishes to celebrate the Lunar New Year, here are a few of our favorites to get you started.
- Lucky Lunar New Year Fried Cherry Pie “Wontons”
- Homemade Chinese Soup Dumplings Xiaolongbao (小笼包) (100% From Scratch)
- Easy Egg Drop Soup with Crispy Fried Wonton Strips (Danhuatang 蛋花湯)
- Thin + Chewy Homemade Chinese Wonton Wrappers
- Easy Homemade 2-Ingredient Chinese Dumpling Dough
- Takeout Style Pork and Green Bean Stir-Fry w/Glass Noodles
- Easy Pork and Chive Potstickers w/Sautéed Napa Cabbage & Carrots (Jiaozi)
- Chinese Takeout Chicken & Vegetable Stir-Fry w/Glass Noodles (a Family Favorite)
- 20-Minute Singapore Mei Fun Noodles (Shrimp Mei Fun)
- Best Ever Chicken Dumplings Recipe (Plump & Juicy Jiaozi)
- Easy and Delicious Pork Potsticker Recipe (Cantonese Style Jiaozi)
- Easy Shrimp and Vegetable Stir Fry (w/Cantonese Style White Sauce)
- Crispy Pork and Chive Spring Rolls w/Glass Noodles & Vegetables (Sautéed Napa Cabbage, Carrots)
- Steamed Pork & Chive Money Bag Dumplings (Beggar’s Purse Dumplings)
Hoisin Garlic-Ginger Braised Pork Ribs tips + tricks +FAQ's
- Can you make delicious "grilled" pork ribs in the oven? Yes, you can. Braising the ribs in a little liquid, or even a dry rub yields perfect results every time.
- Why should you sear meat before braising? Not only does this help lock in the juiciness, but it adds another layer (or depth) of flavor that you just can't achieve any other way. When I braise, make stews, steam meats, etc. I almost always pan sear the meat first. Then I can make a braising liquid or pan sauce with all the delicious bits remaining on the bottom of the pan.
- What foods are eaten during the Chinese New Year or Spring Festival? Clementines, tangerines, oranges, cherries, longevity noodles, dumplings (aka jiaozi), fish, pork, nian gao (aka New Year Cake), tangyuan (aka sweet rice balls usually served in a broth and have various fillings - sesame being a popular one), tea eggs, and many many more.
- What foods should you eat on New Year's Day for good luck? Which foods are considered lucky for the Chinese New Year? Dumplings, mandarines, oranges, clementines, red fruits like cherries, jujubes, fish, and many more foods are considered good luck in the Chinese culture. The names of foods and dishes, the colors of the foods and dishes, and the ingredients themselves all hold a special symbolism in the Chinese Culture and never more so than during the Spring Festival.
- Why is the Spring Festival/Chinese New year referred to as "The Great Migration"? The Chinese New Year is when hundreds of millions of Chinese travel back to their hometowns (usually in more rural or sometimes less populated areas) of the country to stay with family and celebrate the New Year altogether. You have never seen travel en masse until you've been in China the month leading up to the New year. It's a sight to behold and living in NYC can't prepare you for the massive crowds of people that seem to last for weeks. Experiencing this allows you to understand just how culturally significant this holiday is. It's a time to eat, rest, enjoy friends and family, and loved ones.
- What holiday would compare the Chinese New Year to in terms of cultural significance in the West? The best way I can explain how important the Chinese New Year is to its people would be if you took Thanksgiving, Christmas, and the 4th of July and rolled them into one singular holiday.
Let's get started!
Print📖 Recipe
Hoisin Garlic-Ginger Oven-Braised Pork Ribs
- Total Time: 3 hours 20 minutes
- Yield: 4 to 6 Servings depending on hunger level
Description
These oven-braised pork ribs are packed full of flavor with hints of garlic, ginger, hoisin, and soy sauce taking the lead. You don't need a grill to make great ribs. In fact, you can use your oven as we have for this recipe, or throw them into the slow cooker and walk away. Pan-searing the ribs just before braising adds even more delicious flavor, but if you're short on time you can skip this step. Just be sure to place them under the broiler at the end to get those grill-like crispy edges everyone loves.
Ingredients
- 3 to 3 ½ lbs bone-in pork ribs (1.5kg)
- ¾ cup homemade chicken stock (or unsalted store-bought) (150g)
- 3 ounces of juice and flesh from one clementine or mandarin orange (85g)
- 3 medium garlic cloves, peeled (15g)
- 2 to 3-inch piece of ginger, sliced (30g)
- 5 tablespoons low-sodium soy sauce (85g)
- 2 heaping tablespoons oyster sauce (50g)
- 2 heaping tablespoons hoisin sauce (50g)
- 1 tablespoon honey (20g)
- 1 teaspoon rice wine or plain white vinegar (7g)
- ¼ teaspoon fish sauce (2g)
Instructions
- Preheat the oven. Turn the oven on to 300°F/150°C while you prep the pork.
- Make the braising liquid. Add all the ingredients (except the pork ribs) to the bowl of a food processor, blender, or mixing bowl and process (or whisk) until combined. Adjust flavor and seasoning as desired.
- Sear the ribs. Pat the meat dry on all sides using a clean kitchen towel, or paper towel. Heat a cast-iron skillet to medium-high heat. Once the skillet is almost beginning to smoke, add a small amount of neutral cooking oil and place the ribs into the pan in one single layer with plenty of room between them. Sear the ribs until nicely browned on all sides. Remove seared ribs to a plate and repeat until all have been seared.
- Prep the braising pan. If you don't have a dutch oven, layer a 9x13 inch baking dish with 2-3 layers of aluminum foil making sure you have enough overhang on all sides to be able to close the ribs up with a tight seal. Add the seared ribs (meat side down with bone sides facing up towards you), and pour the braising liquid over the top being sure to cover them all. Tightly seal the aluminum foil on all sides. Once all the edges are sealed, add one more layer of aluminum foil over the top of the baking dish. *If using a dutch oven, simply add the ribs and braising liquid to the pot, add the lid, and braise.
- Braise the ribs. Place the ribs into the oven and cook for 2 ½ to 3 hours until fork-tender. Remove them from the oven and carefully peel back the aluminum foil. Turn the broiler function to high and place the ribs back into the oven uncovered for 10-15 minutes (about 5 inches from the broiler). Baste the ribs 2 to 3 times while under the broiler. This will allow the sauce on the ribs to caramelize and crisp up. Enjoy!
Notes
- Do not overcrowd the hot skillet when searing the ribs. If you add too many ribs all at once and don't leave adequate room in between the meat, the pork will steam and turn grey instead of creating nicely browned (properly seared) rib. Proper searing adds depth of flavor and more texture to the final dish.
- If you don't have time to pan-sear the ribs don't worry. because the ribs will still be fork-tender and taste great. Don't let this step keep you from making the ribs, just skip it.
- Don't like your ribs literally falling off the bone? If you prefer a little more "bite" or chew to your ribs then cut the cooking time down to around 1 ½ to 2 hours.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Meat + Chicken
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 4 Ribs
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