The recipe
Sticky Ribs with a Dark, Glossy Glaze
These Sticky Pork Ribs with Sweet Potatoes are built for the kind of dinner that feels generous before it ever reaches the table. The ribs are simmered first, then coated in a bold mixture of soy sauce, brown sugar, hoisin, rice wine, ginger, garlic and red chili before roasting until the glaze turns dark, glossy and sticky.
The sweet potatoes roast underneath, catching some of that savory-sweet flavor before they are mashed with garlic, butter and lemon juice. Served with baby spinach, the finished plate has plenty of contrast: rich ribs, soft sweet potatoes and just enough freshness to keep the whole thing from feeling heavy.
Why it matters
Why This One Is Worth Bringing Back
This recipe stands out because it layers flavor in stages rather than relying on a single sauce at the end. The ribs are simmered, marinated and then roasted over sweet potatoes, so the finished dish carries the marinade through both the meat and the side.
The combination of hoisin, soy, brown sugar, ginger, garlic and chili gives it a bolder profile than many of the other main dishes in the archive, while the mashed sweet potatoes keep it firmly in comfort-food territory.
For another hearty main from the fall runway, see Sunday Pot Roast. If you want a warm side with a similarly savory-sweet profile, try Hot German Potato Salad.
This recipe is preserved from 75 Years of Caring and Sharing, printed page 114.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Keep the two-stage rib method
The source first simmers the spareribs for 30 minutes, then marinates them before roasting. That sequence is part of what makes this recipe distinctive.
Roast the sweet potatoes before adding the ribs
The sweet potatoes and garlic get a 15-minute head start in the roasting pan before the ribs go on top for another 45 minutes.
Baste for the sticky finish
The source specifically calls for reserving extra marinade and basting periodically while the ribs roast. That is what builds the dark, glossy coating.
Finish the sweet potatoes separately
After the ribs come out, the sweet potatoes are mashed with the roasted garlic, butter and lemon juice, then served with the ribs and baby spinach.
Recipe card
The Preserved Recipe
Sticky Pork Ribs with Sweet Potatoes
Ingredients
- 3 lb. pork spareribs
- 7 Tbsp. soy sauce
- 6 Tbsp. light brown sugar
- 4 Tbsp. hoisin sauce
- 3 Tbsp. rice wine
- 2 Tbsp. finely grated ginger
- 5 cloves garlic peeled
- 1 small red chili finely chopped
- 4 medium sweet potatoes peeled and cut into 1 inch chunks
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1 Tbsp. lemon juice
- 2 c. baby spinach leaves
Instructions
- Preheat oven to 400°F.
- Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.
- Combine 6 tablespoons of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.
- Meanwhile, toss the sweet potatoes and the 3 remaining garlic cloves in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper.
- Roast for 15 minutes.
- Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically.
- Remove the ribs from the pan, set aside, and keep warm.
- In a bowl, mash the sweet potatoes, garlic, butter, and lemon juice.
- Serve with the ribs and spinach.
Notes
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This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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From the archive
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