Caramelized Asian Beef Short Ribs Recipe – Easy Sticky Sweet Dinner

Name: Caramelized Asian Beef Short Ribs Recipe - Easy Sticky Sweet Dinner
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: Asian
Ingredients: 3 lbs beef short ribs; ½ cup soy sauce; ¼ cup brown sugar; ¼ cup hoisin sauce; 2 tbsp rice vinegar; 4 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp sesame oil; 1-2 tsp sriracha or chili paste (optional); Green onions (for garnish); Sesame seeds (for garnish)

Posted on November 30, 2025

Caramelized Asian Beef Short Ribs - featured image

Jump to Recipe·Print Recipe

Last Sunday evening, I was staring at a pack of beef short ribs in my fridge, wondering what to do with them. The weather was chilly, and I craved something warm, sticky, and full of flavor—the kind of dish that makes you want to lick the plate clean. After a quick pantry scan and a little experimenting, these Caramelized Asian Beef Short Ribs were born. And oh my goodness, they’re everything I wanted: sweet, savory, a little spicy, and fall-off-the-bone tender.

This recipe is perfect for a cozy family dinner or when you want to impress your friends with minimal effort. Trust me, once you taste those sticky, caramelized edges and the rich sauce clinging to the ribs, you’ll understand why I’m obsessed. Let’s get into it!

Why You’ll Love This Recipe

Okay, real talk—this is hands-down one of my favorite ways to cook beef short ribs. Here’s why:

Unbelievably tender meat: These ribs slow-cook until they’re practically melting off the bone. It’s like magic.
Sticky-sweet sauce: The combination of soy sauce, brown sugar, and hoisin creates a rich glaze that coats every bite.
Minimal prep: You don’t have to be a professional chef to pull this off. Marinate, sear, and let the oven do the work.
Perfect for any occasion: Serve these at a casual family dinner or a fancy gathering—they’re a guaranteed crowd-pleaser.

When I first made these, my husband literally said, “This tastes like it came from a restaurant.” And he’s not wrong—they’re that good.

What Ingredients You’ll Need

Here’s the beauty of this recipe—it uses simple pantry staples to create big, bold flavors. Let me break it down for you:

Beef short ribs (3 lbs / ~1.4 kg): Look for meaty, marbled ribs. Bone-in ribs are my favorite for that extra flavor boost.
Soy sauce (½ cup / 120 ml): I use low-sodium, but regular works if you like things extra salty.
Brown sugar (¼ cup / 50 g): This brings the sweetness and helps create that caramelized glaze.
Hoisin sauce (¼ cup / 60 ml): Rich, sticky, and slightly sweet—this is the game-changer ingredient.
Rice vinegar (2 tbsp / 30 ml): Adds a tangy balance to the sweetness.
Garlic (4 cloves, minced): Because garlic makes everything better.
Ginger (1 tbsp, grated): Fresh ginger adds warmth and depth. Don’t skip this!
Sesame oil (1 tbsp / 15 ml): A little goes a long way with this nutty, toasty oil.
Sriracha or chili paste (1-2 tsp): Totally optional, but if you like a kick, this is the way to go.
Green onions (for garnish): Adds freshness and a pop of color.
Sesame seeds (for garnish): Optional, but they make the dish look extra pretty.

Quick note: If you can’t find hoisin sauce, you can substitute with oyster sauce or even a mix of soy sauce and honey. It won’t be exactly the same, but it’ll still taste amazing.

Equipment Needed

You don’t need much to make this recipe, but here are the essentials:

Large oven-safe skillet or Dutch oven: I use my trusty cast iron pan, but any heavy-bottomed pot will do.
Tongs: Perfect for flipping those ribs without tearing the meat.
Whisk: For mixing up the sauce like a pro.
Cutting board and knife: For chopping garlic, ginger, and green onions.

If you’re using a regular skillet that’s not oven-safe, you’ll also need a baking dish to finish cooking the ribs in the oven. No biggie!

How to Make It: Step-by-Step

Ready to make magic happen? Follow these steps:

Marinate the ribs: In a large bowl, whisk together soy sauce, brown sugar, hoisin, rice vinegar, garlic, ginger, sesame oil, and sriracha. Add the ribs and coat them well. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat the oven: Set your oven to 325°F (160°C). Low and slow is the name of the game here.
Sear the ribs: Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the ribs for 2-3 minutes per side, until browned. This locks in flavor and creates that caramelized crust.
Add the marinade: Pour the marinade into the skillet with the ribs. Bring it to a simmer, then transfer the skillet to the oven (or move everything to a baking dish).
Bake: Cover with foil and bake for 2-2½ hours, turning the ribs every 30 minutes. The meat should be tender and falling off the bone.
Caramelize: Increase the oven temperature to 400°F (200°C). Remove the foil and bake for another 10-15 minutes, basting the ribs with the sauce until sticky and caramelized.
Garnish and serve: Sprinkle with chopped green onions and sesame seeds, then serve hot over steamed rice or noodles. Enjoy!

Pro tip: If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to thicken it up.

My Best Tips & Techniques

Here’s everything I’ve learned from making these ribs more times than I can count:

Don’t skip the marinating: This is where all the flavor comes from. Overnight marinating is ideal, but even 2 hours will work if you’re short on time.
Sear for flavor: Browning the ribs before baking adds a deep, caramelized flavor that’s worth the extra step.
Turn the ribs often: Flipping the ribs every 30 minutes while baking ensures even cooking and maximum sauce coverage.
Use foil: Covering the pan while baking traps steam, which helps the meat stay juicy and tender.
Don’t rush the caramelization: That sticky glaze is what makes this dish shine. Let it thicken and cling to the ribs—trust me, it’s worth the wait.

Also, don’t be afraid to taste the sauce as you go. Adjust the sweetness, saltiness, or spice level to your liking—it’s your kitchen after all!

Ways to Mix It Up

Want to shake things up? Here are some variations I’ve tried:

Korean BBQ Style: Add 2 tablespoons of gochujang (Korean chili paste) for a smoky, spicy kick.
Sweet and Citrus: Swap half the soy sauce for orange juice and add the zest of one orange. Fresh and tangy!
Spicy Honey Glaze: Replace brown sugar with ¼ cup honey and add extra sriracha. Perfect for heat lovers.
Asian Fusion: Stir in 1 teaspoon of five-spice powder for a unique twist.

Don’t be afraid to experiment with different flavors and see what you love most. This recipe is super adaptable!

Serving Ideas & Storage

Here’s how to enjoy and store your sticky-sweet masterpiece:

Serving Tips

With rice: Spoon the sauce over steamed jasmine rice for the ultimate comfort food combo.
With noodles: Toss cooked ramen or udon noodles in the sauce for an easy upgrade.
For a crowd: Serve the ribs on a large platter with fresh herbs and lime wedges for an elegant presentation.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
Freezer: Freeze ribs and sauce in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Bonus tip: Leftover ribs make amazing tacos. Just shred the meat, warm it up, and stuff it into tortillas with a drizzle of the sauce.

Nutritional Info & Health Benefits

Here’s a quick look at the nutrition for these flavorful ribs (per serving):

Calories	~465
Protein	28g
Carbs	22g
Fat	32g
Sodium	820mg

While this dish isn’t exactly diet food, it’s packed with protein from the beef and offers some nutritional perks from the ginger and garlic. Moderation is key, and hey—sometimes you just need a little indulgence.

Final Thoughts

These Caramelized Asian Beef Short Ribs are the kind of recipe you’ll find yourself making again and again. They’re comforting, flavorful, and surprisingly easy to whip up. Plus, that sticky-sweet glaze? Absolute perfection.

Whether you’re cooking for family or looking to wow dinner guests, this dish has you covered. I hope it becomes one of your favorites, like it is for me!

If you try this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram @yourhandle—seeing your creations always makes my day.

Happy cooking, friends! Can’t wait to hear how your kitchen smells after making these ribs.

FAQs

Q: Can I use pork ribs instead of beef?

A: Absolutely! Pork ribs work beautifully with this recipe. Just adjust the cooking time slightly since pork tends to cook faster.

Q: My sauce didn’t thicken—what went wrong?

A: If your sauce is too thin, it might need more time to simmer. You can also add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to help thicken it up.

Q: Can I make this in a slow cooker?

A: Yes! Sear the ribs first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the meat is tender.

Q: What’s the best way to reheat leftovers?

A: I recommend reheating in the oven at 300°F for 15 minutes. You can also microwave them for about 1-2 minutes, but the oven keeps the texture better.

Q: Can I make this ahead for a dinner party?

A: Definitely! Make the ribs a day ahead and store them in the fridge. Reheat in the oven with the sauce to bring back that sticky goodness.

Pin This Recipe!