I’m not used to cooking short ribs any other way than in a crockpot so I was a little worried about how these turned out and to my surprise they were actually really good! I think next time I may boil them just a tad longer so they will be more tender, but the flavor is there and you still get that yummy grilled taste without smoking them for hours.

Best-Ever Sticky Asian Ribs

(Adapted from apple of my eye)


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2½-3 lbs pork ribs

¼ cup white vinegar




1 tbsp hoisin sauce

½ cup soy sauce

½ cup sugar

½ cup ketchup

¼ cup lemon juice

3 tbsp honey

1 tbsp ginger, diced

1 tbsp garlic, diced

Garnish: sesame seeds and chopped green onion


Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.





In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.




Place the cooked ribs in a large Ziploc bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.




Barbecue the ribs till slightly charred, reserving the marinade.




In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.




Serve hot!


*You can find hoisin sauce in most grocery stores in the Asian aisle.

*It’s 100% mandatory for maximum yum factor to reserve the marinade and thicken it as a sauce. Smother those ribs!

*You will most likely have extra sauce. Pour it on rice, chicken, salmon, etc to transform those dishes into winners as well!

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