Sticky ribs in Dutch oven might just be the best and the easiest weekend dinner to make. I love meals like this because they give me flexibility and more time to do things I actually enjoy, like going out and spending time with my family. And who doesn’t want that?
My kids love ribs, so I make them quite often. But after repeating the same old BBQ-style recipe, we got all ready for a change. And since I am a huge fan of Asian flavours, these slow-cooked ribs in a sticky sauce were born. As usual, the Dutch oven makes everything effortless and easy, because the steady heat ensures even cooking for hours with almost no work from me.
So grab that Dutch oven, and join me on this journey!
Why You’ll Love the Sticky Ribs
There is something about this ginger-soy marinade that takes these ribs to the next level.
That deep, rich flavour brings just the right balance of sweet and savory. And that glossy, caramelized glaze adds an irresistible sticky-sweet finish that makes these ribs feel like a restaurant-worthy treat.
Like I said earlier, they need barely any attention while cooking, so you can go about your day while the Dutch oven does the hard work.
Another good thing about these ribs is that you can pair them with almost any side dish – from roasted potatoes, sticky rice, or your favourite green salad. Whatever you love, these ribs will play along beautifully.
What You’ll Need
Short Ribs – I love using baby back ribs because they are tender and also perfect for bite-sized snacking. But if you prefer larger ribs, go for it, because this recipe works with any cut.
Ginger – This amazing root is the base for the marinade. I used ground ginger, but fresh grated ginger works just as well. This amazing spiciness of the ginger will add absolutely the best taste.
Garlic – I think garlic and ginger are the best pairing. Mince a few cloves to perfect the marinade.
Brown Sugar – This is where all the magic happens. The brown sugar balances out the flavours and creates that beautiful sticky, caramelized glaze we are after. Honey works just as fine for the same sweet, glossy finish, just make sure you reduce the quantity as honey is sweeter.
Soy Sauce – The soy sauce gives the dish a salty kick that balances out the sweetness of the brown sugar. I use Tamari, as I love that bold taste.
Recommended equipment
Dutch Oven – If you don’t already have one, let me tell you that this will be your new best friend in the kitchen. The Dutch oven is amazing for so many things – but especially for slow-cooking and roasting, nothing beats it.
I got my first Dutch oven a year ago, and since then, we’ve been inseparable. I have no idea why, but food just tastes better, looks better, and feels effortless when cooked in it. If you’re wondering why I am so obsessed, check out my post about the 9 reasons why you need a Dutch oven in your kitchen. Just to give you warning: once you try it, you’ll be hooked for life.
Sticky Ribs in Dutch Oven
Course: DinnerCuisine: AsianDifficulty: Medium6
servings10
minutes3
hours367
kcal3
hours10
minutesLearn how to cook tender, oven-baked ribs in a Dutch oven with this easy Asian-inspired recipe. A flavourful marinade and rich sticky sauce make these ribs irresistible.
Ingredients
2 pounds baby back ribs
- For the marinade
2 tablespoons soy sauce
1 tablespoon ground ginger
⅓ cup brown sugar
2-3 garlic cloves
1 tablespoon mustard
Salt and black pepper to taste
Approximately 1/2 cup of broth
- For the sticky sauce
¼ cup honey
¼ cup brown sugar
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon ground ginger
1 teaspoon Sriracha
2-3 garlic cloves, minced
Directions
- Prepare the meat cuts
- Grab the ribs and cut them along the bones into snack-sized pieces.
- Marinate the meat
- Mix all the marinade ingredients together and rub them all over the ribs. Ideally, let them rest overnight for the best results but if you’re short on time, at least give them an hour.
- Roast the ribs
- Preheat the oven to 400°F (200°C). Transfer the ribs in a Dutch oven, pour in half of the broth, cover, and pop it in the oven.
- After 15 minutes, lower the heat to 350°F (175°C) and let the ribs slow-cook, covered, checking every 40-45 minutes to make sure there’s enough broth so they don’t dry out. I usually let them go for about 3 hours until they’re fall-apart tender.
- Make the sticky sauce
- While the ribs are roasting, grab a small saucepan and heat it over medium-low heat. Mix together the honey, brown sugar, balsamic vinegar, soy sauce, ginger, and garlic and cook to reduce. In a separate bowl, whisk the water and cornstarch, then pour it into the sauce. Let it cook for about 2 minutes until it starts to thicken. Don’t let it turn into pudding, but just until you get a slightly thickened, glossy texture. Remove from heat and stir in a tablespoon of butter for super glossy texture.
- Glaze and finish
- Take the ribs out of the oven and brush them generously with the sticky sauce. Pop them back in, uncovered, for another 40 min - hour so the glaze gets that beautiful caramelized finish.
- Once done, remove the ribs from the oven and let them rest for 10 minutes before digging in.
- Sprinkle some chopped cilantro or parsley and enjoy!
Notes
- For extra flavour you can mix half white wine and water for roasting the meat.
How to serve
These sticky ribs pair well with just about anything. I love serving them with mashed potatoes, sweet potato fries, or a fresh green salad – honestly, you can’t go wrong. Just pick your favourite side dish and dig in.
They also make an amazing party appetizer. Perfect for game nights or a Super Bowl snack that will have everyone come back for more.
Got leftovers?
Lucky you! Store them in an airtight container in the fridge for up to three days. The next day, you can enjoy them as-is or get creative and shred the meat, ditch the bones, and make some delicious tacos. Whatever you’ll choose – you won’t regret it!
Did You Make This Recipe?
Love This Recipe? Try These Ribs Next
These short ribs cooked in Dutch oven are so delicious and tender, amazing when you need to save on time without compromising flavours.
Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
