Yields4 Servings
 1/2 cup hoisin sauce
 2 tbsp sriracha
 1/4 cup soy sauce
 1/4 cup honey
 2 tbsp rice vinegar
 1 tbsp sesame oil
 3 cloves garlic, minced
 1 tbsp fresh ginger, grated
 1 tbsp sesame seeds
 2 green onions, sliced Fresh cilantro leaves, for garnish
1

Preheat your oven to 375°F (190°C).

2

In a bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Mix until well combined.

3

Place the Chicago Baby Back Ribs precooked on a baking sheet lined with aluminum foil. Brush the ribs generously with the prepared sauce on both sides.

4

Cover the ribs with another piece of aluminum foil, sealing the edges to create a packet. This will help keep the ribs moist. Bake in the preheated oven for 20 minutes.

5

Remove the top foil cover and baste the ribs with more sauce.

6

Increase the oven temperature to 425°F (220°C) and bake for an additional 10-15 minutes, or until the sauce is caramelized and the ribs are heated through.

7

Remove the ribs from the oven and let them rest for 5 minutes. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Cut between the bones to separate the ribs and serve.

8

Serve the ribs with steamed jasmine rice and stir-fried vegetables for a complete meal.
Pair with a crisp cucumber salad dressed with rice vinegar and sesame oil for a refreshing side.

Ingredients

 1/2 cup hoisin sauce
 2 tbsp sriracha
 1/4 cup soy sauce
 1/4 cup honey
 2 tbsp rice vinegar
 1 tbsp sesame oil
 3 cloves garlic, minced
 1 tbsp fresh ginger, grated
 1 tbsp sesame seeds
 2 green onions, sliced Fresh cilantro leaves, for garnish

Directions

1

Preheat your oven to 375°F (190°C).

2

In a bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Mix until well combined.

3

Place the Chicago Baby Back Ribs precooked on a baking sheet lined with aluminum foil. Brush the ribs generously with the prepared sauce on both sides.

4

Cover the ribs with another piece of aluminum foil, sealing the edges to create a packet. This will help keep the ribs moist. Bake in the preheated oven for 20 minutes.

5

Remove the top foil cover and baste the ribs with more sauce.

6

Increase the oven temperature to 425°F (220°C) and bake for an additional 10-15 minutes, or until the sauce is caramelized and the ribs are heated through.

7

Remove the ribs from the oven and let them rest for 5 minutes. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Cut between the bones to separate the ribs and serve.

8

Serve the ribs with steamed jasmine rice and stir-fried vegetables for a complete meal.
Pair with a crisp cucumber salad dressed with rice vinegar and sesame oil for a refreshing side.

Asian-Inspired Sticky Ribs