Asian ribs – slow-baked ribs brushed with a glossy, sweet-and-salty glaze of hoisin, soy sauce and honey – have become a Norwegian favorite, both as a Friday dinner and as an exciting twist on the Christmas ribs. The method is simple: low heat for a long time, high heat at the end.
Ingredients (serves 4)
- 1.5 kg pork belly ribs or ribs in slices
- Glaze: 4 tbsp hoisin sauce, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves garlic (grated), 1 tbsp grated ginger, 1 tsp Chinese five spice powder
- Sesame seeds and spring onion for serving
How to Make Them
- Low and slow: Season the ribs with salt, wrap them in foil and bake at 140 °C for 2.5–3 hours until the meat is tender and almost falling off the bone.
- Mix the glaze while the ribs are in the oven.
- Glaze and turn up the heat: Brush the ribs generously and place them at 220 °C (or under the broiler) for 10–15 minutes. Brush once more along the way – the glaze should turn glossy, sticky and get dark edges.
- Serve sprinkled with sesame seeds and spring onion, with jasmine rice and a quick cucumber salad with rice vinegar on the side.
The Tips That Make the Difference
The five spice powder is the signature of the flavor – don't skip it. If you want more kick, stir a teaspoon of gochujang or sriracha into the glaze. And if you're making Asian Christmas ribs: the same glaze works brilliantly on traditional pork belly with crispy crackling – just brush the meat side.
Frequently Asked Questions
Can I use ready-made baby back ribs? Yes – shorten the time in foil to about 2 hours.
Can the ribs be prepared the day before? Absolutely – do the foil baking the day before, store chilled, and glaze + finish on high heat before serving. Almost even better!
What can replace hoisin? Teriyaki with a little extra honey gives a different, but equally delicious, glaze.
Find everything for the glaze and the rest of the Asian pantry in our sauces.
