Sticky Hoisin Ribs are baby back ribs coated in sweet and savory hoisin glaze and roasted until the meat pulls cleanly from the bone. The glossy, caramelized exterior and tender interior make this an impressive weeknight or entertaining dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place hoisin sauce and garlic herb butter packets in a bowl of hot water to thaw.
Open baby back ribs into a Suvie pan. Pour the thawed hoisin over the ribs. Place the pan in the top zone of Suvie.
Open white rice and green peas into a Suvie pan. Drizzle 1 tbsp (2 tbsp for 4 servings) in the pan. Place pan in the bottom zone of Suvie.
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen.
Remove pans from Suvie. Fluff rice with a fork and stir in squeeze garlic herb butter over the rice and peas. Season to taste with salt and pepper. Transfer ribs to a cutting board. Cut between the bones to separate into individual ribs.
Divide ribs and rice and peas between plates.
Store leftover ribs and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat ribs covered in a 325°F oven for 10–15 minutes until warmed through; reheat rice gently in a microwave or on the stovetop with a splash of water.
The meat should pull away easily from the bone with a fork or light tug. At 275°F, baby back ribs typically take 2.5–3 hours; at 300°F, about 2–2.5 hours. The sauce should be sticky and caramelized, not wet.
Yes. Season and sauce the ribs up to 24 hours ahead, cover, and refrigerate. Roast from cold, adding 15–20 minutes to cooking time. Leftovers keep refrigerated for 3–4 days and reheat well in a 325°F oven covered with foil.
Use soy sauce mixed with honey and a touch of sesame oil, or substitute with oyster sauce plus a tablespoon of sugar. The flavor will be slightly different but still savory and glossy.
Yes. Peel off the thin membrane on the bone side before seasoning and saucing; this allows the glaze to penetrate and makes the ribs easier to eat.
Yes. Use 3–4 packages of ribs and scale the sauce proportionally. Arrange on two baking sheets and rotate halfway through cooking for even browning.
Bubble Tea
70 min
Crispy Pork Belly
70 min
Asian Style Tuna Sashimi
10 min
Stove Top Stuffing Meatloaf
85 min
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Thai Pomegranate Chicken Khao Soi Noodle Soup.
40 min
Vegan Khao Soi - my favorite Chiangmai's Noodle Soup
60 min
Thai Basil Fried Rice
25 min
