Asian-Inspired Holiday Ribs

Tender, succulent pork ribs glazed with a fragrant blend of soy, honey, ginger, and warming holiday spices. Slowly cooked in a Dutch oven until perfectly tender, then finished with a sticky, caramelized glaze, these ribs deliver a rich balance of sweet, savory, and aromatic flavors — a festive centerpiece with an Asian-inspired twist.

Ingredients (4–6 servings)

• 2–3 lbs (900–1350 g) pork ribs (baby back or spare ribs)

• ½ cup soy sauce

• 3 tablespoons honey or dark syrup

• 1 tablespoon rice vinegar or apple cider vinegar

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• ½ teaspoon five-spice powder (optional)

• ½ teaspoon cinnamon

• ½ teaspoon ground allspice or crushed cloves

• Black pepper, to taste

Equipment

• Dutch oven
  

Instructions

1. Prepare the ribs

   • Remove the membrane from the back of the ribs for more tender results.

   • Pat the ribs dry with paper towels.

2. Make the marinade/glaze

   • In a bowl, combine soy sauce, honey, vinegar, garlic, ginger, five-spice, cinnamon, allspice, and black pepper.

3. Marinate the ribs

   • Rub the marinade all over the ribs.

   • Let them rest for 30 minutes to 2 hours at room temperature, or refrigerate overnight for more flavor.

4. Cook in Dutch oven

   • Preheat the oven to 150 °C (300 °F).

   • Place the ribs in a Dutch oven and pour any remaining marinade over them.

   • Cover with the lid and bake for 2–2.5 hours, until tender.

   • Optional: add a splash of water, apple juice, or stock to the bottom of the Dutch oven to prevent sticking.

5. Check for doneness

   • The meat should pull away slightly from the bone ends.

   • Test with a fork: it should slide in easily and meet little resistance.

   • The ribs should be tender but not falling apart completely.

6. Finish for glaze and caramelization

   • Remove the lid and increase the oven temperature to 225 °C (435 °F).

   • Brush ribs with extra marinade or honey.

   • Bake 15–25 minutes, turning once, until caramelized and slightly sticky.

   • Pro Tip: To avoid burning, you can cover the ribs loosely with foil for part of the bake, bake slightly lower and longer (200–210 °C / 390–410 °F), or place the ribs in the middle of the oven away from the top element. For an extra glossy finish, broil for 1–2 minutes per side, watching carefully to prevent scorching.

7. Serve

   • Let the ribs rest for a few minutes.

   • Slice between the bones and serve with sides such as cabbage salad, warm kale, fries, or sesame mayo.

Tips

• Use a Dutch oven with a tight-fitting lid to retain moisture.

• You can also finish the ribs under the broiler for a few minutes instead of the oven to caramelize the glaze.

• Ribs can be prepared a day ahead, then reheated gently with some leftover marinade before serving.