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Flavorful Sticky Honey Sriracha Pork Ribs Recipe with Easy Asian Coleslaw

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These sticky honey sriracha pork ribs combine sweet, spicy, and savory flavors with a tender texture, paired perfectly with a refreshing Asian coleslaw for a memorable meal.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 2.5 to 3 pounds / 1.1 to 1.4 kg)
  • ½ cup honey (local raw honey preferred)
  • 3 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon sesame oil
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup thinly sliced red bell pepper
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh cilantro (optional)
  • 3 tablespoons mayonnaise (light or regular)
  • 1 teaspoon honey (for coleslaw dressing)
  • 1 teaspoon toasted sesame oil
  • Salt and pepper, to taste

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a butter knife under it and gently pulling it off (5 to 7 minutes).
  2. In a medium bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, black pepper, smoked paprika, and sesame oil until smooth.
  3. Place ribs in a large zip-top bag or shallow dish. Pour half the marinade over them, rubbing it in to coat evenly. Reserve the other half for glazing later. Seal and refrigerate for at least 2 hours, ideally overnight.
  4. Preheat oven to 275°F (135°C). Lay ribs on a wire rack set inside a foil-lined baking sheet, meat side up. Cover loosely with foil and bake for 2.5 to 3 hours until tender and meat pulls back from bones.
  5. Remove ribs from oven and increase heat to 425°F (220°C). Brush ribs generously with reserved marinade and return uncovered to oven for 15 minutes to caramelize the glaze. Watch closely to avoid burning.
  6. While ribs finish, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro in a large bowl. In a small bowl, whisk mayonnaise, rice vinegar, honey, toasted sesame oil, salt, and pepper. Toss dressing with veggies just before serving.
  7. Slice ribs between bones and serve with a generous scoop of Asian coleslaw. Optionally, add a wedge of lime for brightness.

Notes

Remove the membrane for better marinade absorption. Marinate overnight for best flavor. Apply glaze near the end to avoid burning sugars. Let ribs rest 10 minutes after glazing for juicier bites. If using a grill, cook over indirect heat at low temperature and finish over direct heat with glaze.

Nutrition

Keywords: pork ribs, honey sriracha ribs, sticky ribs, Asian coleslaw, barbecue ribs, easy ribs recipe, sweet and spicy ribs

Find it online: https://sparklechew.com/flavorful-sticky-honey-sriracha-pork-ribs-recipe-with-easy-asian-coleslaw/