Sticky Asian Ribs with Sautéed Bok Choy & Jasmine Rice

Fall-off-the-bone tender ribs glazed in a sweet and savory honey-soy sauce, finished with scallions, and served over jasmine rice for the ultimate flavorful bite.

Serves: 4

Prep Time: 15 minutes

Cook Time: 2–2.5 hours

Total Time: ~3 hours including resting & sides

Ingredients:

For the Ribs:

• 2–2.5 lbs pork baby back ribs

• Salt & pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

Sticky Sauce:

• ½ cup soy sauce

• ⅓ cup honey

• ¼ cup brown sugar

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp minced garlic

• 1 tbsp minced fresh ginger

• 1 tbsp chili garlic sauce or Sriracha (optional for heat)

For the Sautéed Bok Choy:

• 4–6 baby bok choy, halved lengthwise

• 1 tbsp olive oil 

• 2 garlic cloves, thinly sliced

• 1 tsp soy sauce

• Salt & pepper to taste

• Optional: a splash of rice vinegar or chili flakes

To Serve:

• 2 cups cooked jasmine rice

• 2–3 scallions, thinly sliced

• Toasted sesame seeds (optional)

• Lime wedges (optional)

Instructions:

1. Prepare the Ribs:

• Preheat oven to 300°F (150°C).

• Remove silver skin from the back of the ribs.

• Season ribs with salt, pepper, garlic powder, and onion powder.

• Place on a foil-lined baking sheet. Cover tightly with foil.

• Bake for 2–2.5 hours, until very tender.

2. Make the Sticky Sauce:

• In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili garlic sauce.

• Simmer over medium heat for 5–7 minutes, stirring often, until slightly thickened. Set aside.

3. Glaze the Ribs:

• Remove ribs from oven and increase temperature to 425°F (or turn on broiler).

• Brush ribs generously with the sticky sauce.

• Return to oven uncovered for 8–10 minutes, or broil 3–5 minutes until caramelized and glossy. Keep an eye on them!

4. Sauté the Bok Choy:

• While ribs are finishing, heat olive oil in a skillet over medium-high heat.

• Add sliced garlic and sauté 30 seconds until fragrant.

• Add bok choy halves cut side down. Sear for 1–2 minutes, then flip.

• Add soy sauce and a splash of water. Cover and steam 2–3 minutes until tender-crisp.

• Season with salt, pepper, and optional chili flakes or vinegar. Remove from heat.

5. Assemble & Serve:

• Slice ribs between bones.

• Plate a scoop of jasmine rice, sautéed bok choy, and ribs.

• Drizzle remaining sticky sauce over the top.

• Garnish with sliced scallions, sesame seeds, and a squeeze of lime if desired.

Sticky Asian Ribs with Sautéed Bok Choy & Jasmine Rice