These Gluten Free Sticky Asian Ribs are easy to make with just a few minutes of prep. Just as good (if not better) than any restaurant ribs!
Ribs are a food that my husband introduced me to.Can you believe I had never had baby back ribs until adulthood?
The other most memorable food he introduced me to was hot wings. (On one of our very first dates we had a hot wing eating contest. He won because I was trying to not get my face too messy. I was on a date, after all.)
We went on a date to Chili’s sometime in the first year of our marriage. While we were looking over the menu my husband discovered that I had never had ribs. It was decided in that moment that we had to remedy that immediately. So we ordered some baby back ribs.
Love at first bite!
Eating smoky and tender ribs coated in a sweet and sticky barbecue sauce is quite an experience! A very messy experience. Even messier than my introduction to hot wings!
I have eaten baby back ribs many times since then, but hadn’t actually made them in my own kitchen. The last time I was I was at the grocery store I noticed that the baby back ribs were on sale and decided to make them for dinner that week.
I was surprised how easy it was to make tender, fall off the bone ribs! I think they were just as good (if not better) than any ribs that you can get in a restaurant.
My husband’s only complaint was that I had *thought* that a half a rack would be enough for our family of 4. I was trying to be frugal and in my defence we have a picky preschooler and a toddler as members 3 and 4 in our family. I had no idea that this gluten free sticky asian ribs recipe would be such a hit! I should have bought 3x as much meat. Next time I will get at least a full rack of ribs.
The secret is to cook the ribs low and slow. Roasting them in the oven helps to get that “bark” on the outside, while keeping it super easy. Just rub your ribs down in your favorite rub (or use the easy recipe that I’ve included for a barbecue rub with an asian twist,) cook them low and slow in the oven for 4-5 hours, and then brush them down with the easy sticky asian sauce about 30 minutes before they come out of the oven.
I just LOVE the sweet and sticky sauce glazing these ribs! It is very similar to the marinade and dipping sauce for my favorite seared ahi tuna steaks. The big difference is that you simmer it in a saucepan until it is reduced and almost syrupy. That helps it to stick to the ribs when you brush the glaze over them.
Eating gluten-free you can often order ribs at restaurants, but any sticky asian ribs wouldn’t be an option because they would be made with regular soy sauce (which has wheat in it.) So whenever you get a craving for some tender gluten free sticky asian ribs you can make them yourself!
If you are craving some more Asian flavor, you have to try my Gluten Free Bang Bang Shrimp CopyCat Recipe. My family loved them!
Sticky, Asian…that’s all I need!
Thank you Rebecca!
I love these flavors! My husband would LOVE these, I’m going to have to make them for him.
I bet he will LOVE them, Emily! Thank you!
Ribs have always been one of my favorite meals – so good! Love the flavors in this one, have to try it soon!
Thank you Sharon! Ribs are always a winner.
these look so amazing, Brianna! my husband LOVES ribs!!
Thank you Sarah! I hope your husband loves them.
How do you get your ribs to look so yummy? Mine always just look like a huge mess. Haha!
Hmmm…. I am not sure. Ribs are a bit of a mess no matter how you cook them. I think that baking them made them a lot prettier VS a slow cooker, so I think a lot of it has to depend on how you cook them. The glaze that goes on the last bit of the cooking time makes a huge difference. They just glisten!
I’ve NEVER made ribs, but these look awesome!
Thank you Erica! I was surprised how easy they were to make at home.
These look and sound amazing! What type of meat do you use? Pork – beef ?
I used pork baby back ribs, but I am sure you could use beef if you prefer.
I made these insanely good ribs last week! I usually make ribs in my crockpot. Who knew that they could be moister in the oven? Thank you for sharing!!
I am so happy that you love them! I think I like the oven better because then the outside can carmelize since it isn’t braising in liquid.
They look great! Covered or uncovered in the oven?
Hi Louise!
I cooked my ribs uncovered because I wanted to get a good glaze on them.
Happy Cooking!
-Brianna
I made these for dinner tonite. Thank God I checked them after 2 1/2 hrs of baking, because they were done. I basted them with the sauce & returned to the oven for only 20 because they were already getting a crust on top. Whoever stated 4-5 hrs baking time is totally wrong. Baking them that long, I would have burndt them to a crisp & wasted a lot of money . That being said, they were very tasty & may have tasted even better if they weren’t cooked so long. I will be making them again, but baking them for 2 hrs then basting them & baking an additional 20 -30 min.
Hi Mary,
I am glad that you enjoyed this recipe. I baked mine for 4-5 hours, but ovens and ribs vary. I am glad that you caught yours in time!
-Brianna
I want to make these for a potluck. Would they be fine either made a day in advance and put in a crockpot to reheat?
Hi Claire, I think that would work great! You may want to reheat in the oven before you head to your potluck and then keep warm in the crock pot, it would be faster and then you’ll make sure they are heated all the way (unless you add more sauce and let them simmer before the potluck.) Enjoy!
-Brianna
Hello,
I was wondering what vinegar you use? Brown, white, apple cider?
And, do you wrap the ribs up in alfoil for 4-5 hours? Or uncovered?
Look forward to hearing from you
Hi Holly, I’d recommend distilled white vinegar or rice wine vinegar, but if you don’t have those, apple cider vinegar will work. I don’t believe I wrapped them in foil, but you absolutely can if you prefer.
Happy Baking! -Brianna