Asian sticky Bacon Ribs

Asian sticky Bacon Ribs

3.85 from 19 votes
Course Main Course
Cuisine Asian, Irish
Servings 4


  • 2 sheets bacon ribs cut into 3 pieces
  • 1 onion halved
  • 2 garlic cloves chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 tbsp. oregano
  • 1 tsp mustard grain optional
  • 100 ml dark soy sauce 50ml +50ml
  • 800 ml vegetable stock
  • 3 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. Worcester sauce
  • 1 tsp. Chinese 5 spices

To serve

  • Peanut Rayu ( Japanese chilli oil) - optional
  • 4 tbsp. Coriander leaves


  • Place the bacon sheet pieces on a large saucepan. Add the onion, garlic, herbs, mustard grain, half of the soy sauce and cover with vegetable stock.
  • Cover with a lid and bring to the boil.
  • Simmer over medium/ low heat for 45-50 minutes until the bacon ribs are softened.
  • In the meantime, prepare the glaze. In a bowl, combine the honey, the rest of the soy sauce, sesame oil, Worcester sauce and Chinese 5 spices, stirring until combined. Keep aside until needed.
  • Once the ribs are cooked, Preheat the oven to 220˚C or grilling setting.
  • Place the cooked ribs on a roasting tray and brush with the glaze. Place in the oven and cook for 5 minutes. Brush again with more glaze and place one more time in the oven to caramelise.
  • Remove from the oven and serve immediately with a sprinkle of coriander and peanut Rayu if desired.


Tip: Soak the bacon rib in water for 30 minutes prior cooking to help remove some of the saltiness of the ribs.
Keyword asian, bacon, Kevin Dundon, ribs