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Cloud Bread Sticky Rib Sandos

Rip out that kitchen torch like the baddie you are. We're making fully loaded, sweet, salty, tangy, crispy, crunchy, savory, mouthwatering sticky rib sandos!

The flavors and textures of sticky ribs are just out of this world. They’re also just really fun to eat! Sometimes there’s nothing better than enjoying a hearty, messy, get-your-hands-down-and-dirty kind of meal, and sticky ribs are definitely a go-to on our list.

John and I are both AVID sticky rib lovers. It’s something we’ll try whenever it’s on a menu, and if they’re good, we talk about them forever. Whenever we’re back in our old ‘hood in Brooklyn, we go to Hometown BBQ and order the Korean Sticky Ribs (along with everything else on the menu) and DEVOUR them. Forget it.

For the longest time, I wanted to create a sticky rib recipe we can enjoy together at home too. This recipe is inspired by all of the different versions we’ve tried along the way.

Without a grill and a very crappy broiler sich in my oven, this recipe is definitely inclusive of and developed with fellow city dwellers in mind (AKA those with tiny little kitchen spaces, no grills, and old, sort of crappy low quality ovens that came with the apartment - I FEEL YOU, friends, and I've got your back). It also gives us all an excuse to rip out that culinary torch and have some fun caramelizing our ribs like the total baddies we are.

These Cloud Bread Sticky Rib Sandos can be served assembled, deconstructed, or on a platter for people to assemble and devour as they please. The ribs are sticky, sweet, savory, fall of the bone tender, and garnished with toasty sesame seeds and fresh, crisp scallions. YUM.

Cloud bread is light and airy, making it the perfect vehicle for enjoying these hearty, heavy, meaty ribs. Because you’re making the Cloud Bread yourself, you can make the buns as small or large as you prefer for your sandos. Slather the buns with a generous coating of creamy Spicy Sesame Mayo, load on those gorgeous ribs, and top it off with a big scoop of tangy, crisp Asian Pear Slaw and spicy, crunchy sliced radish before you get down to business.

Grab your favorite people, a few cold beers, and a ton of napkins and enjoy getting your hands dirty with these Cloud Bread Sticky Rib Sandos. I don’t mean to brag and I definitely don’t like to play favs with my recipe babies, but this might be one of my most ridiculously delicious and indulgent creations yet…

I hope you think so too :)

Watch how these Cloud Bread Sticky Rib Sandos are made HERE.

Prep: 1 Hour

Cook Time: 3 Hours

Yield: 5 Sandos

Equipment to Note You'll Need:

  • Broiler or Culinary Torch


For the Ribs:

3 pounds baby back ribs


½ cup coconut aminos

½ teaspoon fish sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons paprika

8 cloves garlic, minced

1 medium sweet onion, chopped


¼ cup honey


Toasted sesame seeds

Chopped scallions

Thinly sliced radish

For the Cloud Bread:

Recipe HERE

For the Asian Pear Slaw:

½ tablespoon rice vinegar

½ tablespoon sesame oil

1 tablespoon minced fresh ginger

2 Asian pears, thinly sliced or cut into matchsticks (if you can't find these, use a firm pear, like D'Anjou)

3 celery stalks, sliced into half moon shapes

½ cup roughly chopped cilantro

¼ cup chopped scallions

¼ cup roughly chopped toasted walnuts

For the Spicy Sesame Mayo:

½ cup mayonnaise

2 teaspoons sesame oil

Chili flakes to taste (optional for heat)


Preheat the oven to 325 degrees F.

For the Ribs:

  1. Combine the marinade ingredients in a bowl. Pour over the ribs and marinate for at least four hours.

  2. After marinating, remove the ribs from the marinade and place in a baking dish. Bake for 3 hours.

  3. Pour the marinade into a saute pan and add the honey. Bring to a boil and then reduce to a simmer. Stir frequently to avoid burning until a thick glaze develops.

  4. Remove the ribs from the oven and pour the glaze on top. Either broil for 10 minutes, or use your culinary torch to caramelize the top of the ribs.

  5. Garnish with toasted sesame seeds and chopped scallions.

For the Cloud Bread: RECIPE HERE

For the Asian Pear Slaw:

  1. Whisk together the rice vinegar, sesame oil, and ginger, and then add the remaining ingredients and mix until combined.

For the Spicy Sesame Mayo:

  1. Mix ingredients together in a bowl until combined.


  1. Take two pieces of cloud bread and coat the inside of each with the Spicy Sesame Mayo. Stack with 2-3 ribs, then slaw, and sliced radish. Garnish with scallion and toasted sesame seeds. Serve warm with a cold bevvy and lots of napkins!

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