Sticky Five-Spice Ribs

If you’re craving melt-in-your-mouth ribs that are sweet, tender, and full of flavour, then Sticky Five-Spice Ribs are your perfect choice. These pork ribs are coated in a delicious dry rub, slow-cooked in apple juice, and finished with a glossy, sticky glaze. The result is a mouthwatering combination of smoky, sweet, and spicy flavours, all encased in tender, fall-off-the-bone meat. Perfect for a weekend meal, a family feast, or any occasion that calls for something special, Sticky Five-Spice Ribs will certainly impress.

Table of Contents

• Ingredient Breakdown
• Perfecting the Dry Rub and Cooking Process
• Creating the Sticky, Sweet Glaze
• Baking and Grilling for Perfect Texture
• Serving and Pairing Suggestions
• More Rib-tastic Recipes

Ingredient Breakdown

• Garlic powder: Provides a warm, aromatic base to the dry rub.
• Dark brown sugar: Adds a deep sweetness that balances the savoury elements of the dish.
• Chinese five-spice powder: A fragrant blend of spices, including star anise, cinnamon, and cloves, offering an aromatic, slightly sweet profile.
• Sea salt: Enhances the flavours and helps to tenderise the meat.
• Pork ribs: The star of the dish, chosen for their tenderness and ability to absorb flavours.
• Apple juice: Infuses the ribs with moisture and a subtle sweetness while they cook.
• Sweet chilli sauce: Provides a tangy sweetness with a gentle heat.
• BBQ sauce: Gives the glaze a smoky, tangy finish.
• Mirin: A sweet rice wine that brings a slight depth of flavour to the glaze.
• Light soy sauce: Adds a savoury umami note to the glaze.
• Kecap manis: An Indonesian sweet soy sauce, it adds richness and depth.
• Rice vinegar: Balances the sweetness in the glaze with a slight tang.
• Sugar: Enhances the glaze’s sticky, caramelised finish.

Perfecting the Dry Rub and Cooking Process

The secret to these Sticky Five-Spice Ribs lies in the dry rub. A mix of garlic powder, dark brown sugar, Chinese five-spice powder, and sea salt transforms the ribs into a flavour-packed base that enhances the meat’s natural richness. By applying the dry rub generously, you allow the flavours to meld into the ribs. This gives them a beautifully seasoned crust once cooked.

Once coated in the dry rub, the ribs are placed in a large roasting tin, where they will cook slowly with apple juice. Apple juice may seem like an unconventional choice, but its sweet, fruity notes help keep the meat moist and tender as it cooks for two to three hours at a low temperature. The result is tender, juicy ribs that absorb the flavours from the dry rub and apple juice without drying out.

Creating the Sticky, Sweet Glaze

While the ribs are cooking, it’s time to prepare the glaze. This simple yet bold sauce combines sweet chilli sauce, BBQ sauce, mirin, light soy sauce, kecap manis, rice vinegar, and sugar. Once brought to a simmer, the glaze thickens slightly and becomes glossy, ready to coat the ribs.

This glaze is the perfect finishing touch for the Sticky Five-Spice Ribs. It balances the richness of the dry rub with its tangy, sweet, and slightly spicy flavours. The beauty of the glaze is that it caramelises on the ribs when grilled. It forms a sticky, lacquered coating that gives the ribs a deliciously charred exterior.

The glaze adds not only flavour but texture too, creating a crisp, sticky exterior that contrasts beautifully with the tender, juicy meat underneath. It’s a simple addition, but it makes all the difference in transforming good ribs into something extraordinary.

Baking and Grilling for Perfect Texture

Baking the ribs at a low temperature ensures they are cooked slowly and evenly. This allows the flavours to meld while keeping the meat tender. The ribs are wrapped tightly in foil, ensuring they stay moist while baking. During this time, the apple juice infuses the ribs, creating a rich base flavour. The result is soft, fall-off-the-bone meat that’s full of flavour but not overly greasy.

After baking, it’s time for the ribs to shine under the grill. This step is crucial in achieving that sticky, glossy finish. By basting the ribs with half of the glaze and grilling them for a few minutes on each side, you create a caramelised crust. This crisp, sticky finish is the perfect complement to the tender meat, adding another layer of texture and richness.

Grilling the ribs is a quick process, so be sure to watch them closely. The glaze will quickly turn golden and sticky, so it’s essential to avoid overcooking them. A final brush of glaze before grilling them again gives the ribs a beautiful, lacquered finish that’s both sweet and savoury.

Serving and Pairing Suggestions

The beauty of Sticky Five-Spice Ribs lies in their bold flavours, so they pair wonderfully with simple sides that don’t overwhelm the dish. A fresh, crisp slaw works as a great accompaniment, balancing the richness of the ribs with its crunchy texture and tangy dressing.

For a heartier option, consider serving the ribs with roasted sweet potatoes or mashed potatoes. The natural sweetness of the potatoes complements the smoky, sweet ribs perfectly, while their soft texture contrasts the ribs’ crispy exterior.

Rice, either steamed or fried, also makes an excellent side. The slightly neutral flavour of rice allows the ribs to remain the star of the plate, while its subtle texture works well with the tender meat. If you’re looking for something lighter, sautéed greens, such as spinach or bok choy, provide a refreshing contrast to the richness of the ribs.

A chilled beer or a light white wine, such as Sauvignon Blanc, pairs well with the flavours of the ribs. The refreshing acidity of the wine cuts through the richness. Meanwhile the beer complements the smoky and sweet notes of the dish.

More Rib-tastic Recipes

If you’ve got a craving for more ribs after making these Sticky Five-Spice Ribs, here are some more flavour-packed recipes for you to try:

• Teriyaki Ribs: Sweet, sticky and delicious! These melt-in-your mouth baby back ribs are incredibly easy to make. They’re slow-cooked until super tender then coated in a tasty homemade teriyaki sauce. 
• Chimichurri Ribs: Super tender baby back ribs slathered with a delicious, zingy chimichurri, packed with parsley, oregano, mint, chilli, garlic and lots more. An absolute flavour bomb!
• Spicy BBQ Ribs: These tasty, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender.

See how I make all these recipes and more over on my Instagram!