Sticky Spiced Ribs
American Entrée
3 hrs. 15 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 1360, Fat 48g, Sat. Fat 17g, Trans Fat 0g, Cholesterol 108mg, Sodium 940mg, Total Carbohydrate 167g, Fiber 2g, Sugars 37g, Protein 61g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.


  • 1 rack of pork back ribs, membrane removed
  • 4 tsp. Chinese five spice
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup honey
  • ¼ cup + 2 Tbsp. Giant Eagle chicken broth, divided
  • 1 tsp. Kikkoman® rice vinegar
  • 1 Tbsp. + 2 teaspoons Kikkoman® soy sauce, divided
  • ½ tsp. Kikkoman® sesame oil
  • 2 tsp. fresh ginger, minced
  • 1 Tbsp. garlic, minced
  • Cilantro for garnish
  • 3 cups of Giant Eagle white rice


Start by placing the rack of ribs on a large piece of tin foil, then rub with Chinese five spice, salt, and pepper, trying to evenly coat the meat. Wrap the ribs in foil and place in the fridge overnight.

Preheat oven to 250°F.

Prepare a roasting pan by lining a pan with foil and placing a cooling rack in the bottom. Put the ribs, bone side up, onto the cooling rack in the roasting pan, then cover the top tightly with foil.

Pop into the oven and roast for 2 ½ - 3 ½ hours, checking them occasionally until the ribs look tender enough to fall off the bone and the meat has reached a minimum internal temperature of 145°F.

Meanwhile, whisk together honey, chicken broth, vinegar, soy sauce, sesame oil, ginger, and garlic in a saucepan on medium high heat and allow to come to a boil.

Carefully allow the sauce to boil and reduce, stirring frequently, for about 5-7 minutes. Watch to make sure that it doesn’t boil over. Allow to cool. Remove cooked ribs from the oven and flip them over so that the bone side is down. Brush on half of the glaze and place under your broiler for about 5 minutes or until the glaze has caramelized. Watch carefully so that it doesn’t burn.

Once done, spoon on the remaining half of the glaze onto the rack, and wait to cool.

Prepare rice according to package directions, serve with rack once cooled and enjoy.