Make this homemade hoisin sauce recipe, and you’ll never feel the need to buy it from the store again. Use in stir-fries, marinades, glazes, and more!

Store-bought hoisin tends to be excessively salty, overly sweet, and disappointingly thick. Our recipe tastes sweet, salty, tangy, and downright delicious. Use this umami-rich sauce for chicken, salmon, ribs, tofu, and veggies.

Since perfecting this homemade hoisin sauce recipe, we’ve explored so many ways to use it. To date, we’ve used it to make glazed salmon, tossed it with tofu, and used it for hoisin sticky ribs. We also love using this sauce to make these chicken lettuce wraps.

Key Ingredients

• Garlic, ginger, and green onion: Add fresh flavor to our sauce. I especially love the ginger in this homemade sauce.
• Light tamari or soy sauce: The foundation of our sauce’s salty, savory flavor. Light tamari offers a cleaner taste, but light soy sauce works nicely.
• Maple syrup and molasses: Sweeten our sauce and balance the salty tamari.
• Peanut butter: Makes the hoisin taste more complex. However, the finished sauce does not taste like peanut butter. You can substitute tahini or almond butter.
• Gochujang: Replicates the complex flavor of fermented beans in traditional hoisin sauce. For a substitute, use miso paste and add a dash of your favorite hot sauce for optional heat. We also use gochujang when making our easy shrimp marinade.
• Rice wine vinegar: Just a little vinegar brightens the sauce and brings all of the flavors together.
• Chinese Five Spice: A warm and fragrant blend of star anise, fennel, Szechuan peppercorns, cloves, and cinnamon. Look for this in the spice aisle of most grocery stores.
• Cornstarch: Thickens our sauce (optional, but recommended).

Find the full recipe with measurements below.

How to Make the Best Hoisin Sauce

Tip 1: Make in small saucepan. This recipe only takes about 15 minutes to make, and it all happens in a small saucepan. Sauté fresh garlic, ginger, and scallions until softened, then stir in everything left on your ingredient list. The peanut butter melts into the sauce, and the garlic and ginger perfume the sauce nicely.

Tip 2: Thicken your sauce. Our recipe includes cornstarch, which helps thicken the sauce. You can stick with our suggested amount or add more for a thicker sauce. (As written, the hoisin is slightly thinner than you might find with store-bought.)

Tip 3: Keep a jar on standby. This sauce makes weeknight dinners so easy. Whenever I have something like chicken or tofu (like our baked tofu) in the fridge and have no idea what to do with it, I reach for this sauce. Toss whatever you have in the fridge in some sauce and bake. Easy!

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This irresistible sticky ribs recipe is one of the best things we’ve made. The ribs are unbelievably tender and coated in a delicious homemade hoisin glaze.

These ribs are amazing! Every time we make them, we immediately want to make them again. The ribs are slowly baked in the oven with ginger, garlic, and cilantro to become incredibly tender and infused with flavor.

Then, we slather over our easy to make homemade hoisin sauce to use as the sticky glaze. These ribs are outrageously good!

Key Ingredients

• Pork ribs: I’ve used baby back ribs in my photos and video, but you can use baby back, spare ribs, or St. Louis-style ribs in the recipe below.
• Hoisin sauce: I highly recommend using our easy hoisin sauce, which I have included in the recipe below. It’s easy to make and lasts in the fridge for a month. I usually make a double batch and use it to make these chicken lettuce wraps.
• Garlic, ginger, and cilantro: For this recipe, we slowly bake our ribs in the oven and love to sneak in some aromatics that slowly infuse the ribs with flavor.
• Toppings: These are optional, but I love them. I add chopped peanuts, sliced green onion, and sliced red chilies to the ribs for serving.

Find the full recipe with measurements below.

How to Make the Best Sticky Ribs

Tip 1: Low and slow. I love baking ribs low and slow. We already have this baked ribs recipe on Inspired Taste with over 700 happy reviews. This sticky ribs recipe has a similar baking method, guaranteeing tender, almost falling-off-the-bone ribs!

Tip 2: Bake in flavor. I place the ribs on top of fresh sliced ginger, garlic, and cilantro, then carefully wrap parchment paper around them to create a snug packet. Then, I wrap it once more with foil to really make sure that it is well sealed. As the ribs bake to perfection, they transform, becoming unbelievably tender and infused with ginger, garlic, and cilantro. They bake for 2 to 3 hours.

Tip 3: Making that delicious glaze. Once the ribs are baked and rested, I unwrap them and generously coat them in our homemade hoisin sauce. Then, they return to a hot oven where the sauce bubbles, reduces, and transforms into a delicious sticky glaze.

Serving Suggestions

I love serving these with rice, coconut rice, or noodles for dinner. They are also amazing next to fried rice. I also love adding something fresh and crunchy. Try our cilantro lime slaw, garlic green beans, or this cucumber and avocado salad.

You can also serve them with spring rolls, egg rolls, homemade crab Rangoon, or this spicy ginger edamame.

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