If you are craving a dish that melts in your mouth and delivers layers of flavor in every bite, you absolutely must try these Sweet and Sticky Slow-Cooked Short Ribs. This recipe turns simple ingredients into a spectacular, comforting meal where the meat becomes fall-off-the-bone tender, perfectly balanced by a luscious sticky glaze that’s both sweet and savory. Whether you’re cooking for a special occasion or simply want to treat yourself to something memorable, these ribs will quickly become your go-to favorite.

Sweet and Sticky Slow-Cooked Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sweet and Sticky Slow-Cooked Short Ribs lies in its straightforward yet thoughtfully combined ingredients. Each one brings something unique to the final dish—from the smoky warmth of paprika to the bright kick of fresh ginger and chili, creating a harmony of flavors and textures you won’t forget.

4 short ribs: Choose meaty ribs with good marbling for maximum tenderness and flavor during slow cooking.
1 1/4 litres (5 1/4 cups) beef stock: This is the cooking base that infuses the meat with deep, rich savoriness.
2 tsp smoked paprika: Adds subtle smoky undertones that complement the meat’s richness.
½ tsp white pepper: Gives a mild peppery spice that’s less harsh than black pepper, allowing other spices to shine.
1 thumb-sized piece of ginger (peeled and finely chopped): Brings warmth and aromatic freshness essential for the slow-cooked stage.
3 cloves garlic (peeled and chopped in half): Garlic enhances the savory layers with its classic pungency.
1 tbsp rice wine: Adds a subtle sweetness and depth to the broth.
1 tbsp caster sugar: Balances the savory elements with gentle sweetness.
2 tbsp sunflower oil: For frying the ribs to achieve a beautifully crisp exterior before glazing.
Pinch salt and pepper: To season and balance flavors throughout the process.
1 thumb-sized piece of ginger (peeled and minced): Used again in the sticky glaze to maintain ginger’s fresh zing in the final coating.
1 red chili pepper (de-seeded and finely chopped): Fresno chili adds a bright, moderate heat that cuts through the richness.
2 tbsp honey: Key to that sticky, sweet finish that glazes the ribs.
2 tbsp light brown sugar: Enhances caramel notes and deepens the glaze’s complexity.
3 tbsp soy sauce: Brings umami and saltiness to balance the sweet elements.
1 tsp lemongrass paste: Adds subtle citrus and herbal brightness to refresh the palate.

How to Make Sweet and Sticky Slow-Cooked Short Ribs

Step 1: Prepare and Slow Cook the Ribs

Begin by preheating your oven to 170C (350F fan). Gather all the ingredients for the slow-cooked stage—these include the beef stock, smoked paprika, white pepper, ginger, garlic, rice wine, caster sugar, and a pinch of salt and pepper. Place everything in a large oven-proof casserole dish with the ribs. Bring it to a boil on the stovetop over high heat; this step melds the flavors before the slow cooking. Once boiling, cover the casserole with a lid and place it in the oven. Let it cook gently for 3 hours, checking occasionally during the last hour to add water if needed. This slow and steady cooking will tenderize the meat until it’s incredibly soft, soaking in the fragrant, flavorful broth.

Step 2: Remove and Drain the Ribs

After cooking, carefully take the ribs out of the casserole. Use tongs to gently lift pieces as the meat will be tender enough to want to fall off the bone. Drain any excess liquid from the ribs—don’t throw this broth away! It’s fantastic for enriching soups, Ramen, or stews. The key here is to get the ribs ready for frying by removing excess moisture.

Step 3: Crisp the Ribs in a Hot Pan

Heat the sunflower oil over high heat in a large frying pan or skillet. Once shimmering hot, add the short ribs and fry, turning occasionally. This crisping step is crucial to give the outside a beautiful golden crust that contrasts wonderfully with the tender inside. Expect some spitting from the fat rendered on the meat, so be careful. This process takes around 6 to 7 minutes and will transform the ribs from soft to satisfyingly crisp.

Step 4: Create and Apply the Sweet and Sticky Glaze

While the ribs are crisping, combine the minced ginger, chopped chili, honey, light brown sugar, soy sauce, and lemongrass paste in a small bowl. Pour this sticky mixture into the frying pan and let it bubble as you continuously turn the ribs to coat them evenly. Allow the sauce to reduce and thicken to a sticky glaze that clings enticingly to every edge of the ribs. This final step seals in juicy flavor while delivering the signature sweet and savory shine that makes this recipe unforgettable.

How to Serve Sweet and Sticky Slow-Cooked Short Ribs

Garnishes

To elevate your presentation and add an extra dimension of flavor, sprinkle freshly chopped spring onions or coriander over the ribs just before serving. You might also consider a few sesame seeds for a nutty crunch and visual appeal. These little touches brighten up the dish and add freshness that cuts through the richness beautifully.

Side Dishes

Classic rice—whether steamed jasmine, sticky rice, or even a fragrant coconut rice—is the ideal partner because it soaks up all that luscious glaze. For a lighter option, stir-fried vegetables bring crisp texture and gentle earthiness that complements the ribs perfectly. A vibrant salad with citrusy dressing can also provide a refreshing counterpoint and balance the meal.

Creative Ways to Present

For a crowd-pleasing option, serve the ribs on a large wooden platter with miniature bowls of pickled vegetables and dipping sauces. You can even pull the meat off the bones and serve the sticky morsels over bao buns or soft slider rolls, topping with crunchy slaw for an irresistible bite. Offering variations invites fun and encourages your guests to get creative with each mouthful.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the ribs even more flavorful the next day. Just ensure the ribs and glaze are well cooled before refrigerating to maintain texture and taste.

Freezing

These ribs freeze beautifully, which makes them perfect for batch cooking. Place cooled ribs and glaze in a freezer-safe container or heavy-duty ziplock bag and freeze for up to 3 months. When properly sealed, they retain their luscious flavor and texture remarkably well.

Reheating

To reheat, thaw frozen ribs overnight in the fridge. Warm gently in a skillet over medium heat until heated through or reheat in the oven at 160C (325F) wrapped in foil for about 20 minutes. Avoid overheating to keep the meat tender and succulent, and if the sauce thickens too much, add a splash of water or stock to loosen it up.

FAQs

Can I use other cuts of beef instead of short ribs?

While short ribs are ideal because of their fat content and tenderness when slow-cooked, you can experiment with beef chuck or brisket. Just keep in mind that cooking times and texture might differ slightly.

Is it necessary to crisp the ribs after slow cooking?

Crisping the ribs adds a wonderful contrast in texture with a golden crust that enhances each bite. You could skip this step, but you’ll miss that delicious crisp outside that balances the tender meat inside.

How spicy is the dish with the chili included?

The chili provides a gentle warming heat rather than overwhelming spiciness. It’s perfectly balanced with the sweetness of honey and sugar, so it adds a subtle kick without being overpowering.

Can this recipe be made in a slow cooker instead of the oven?

Absolutely! You can use a slow cooker by combining the slow-cook ingredients and cooking on low for 6-8 hours. Just be sure to finish the ribs in a pan with the sticky glaze to get that essential crisp and sticky finish.

What should I do with the cooking liquid left after slow cooking?

The cooking liquid is packed with flavor and too good to waste. Use it as a rich broth base for soups, noodle dishes like Ramen, or even to cook rice for added depth.

Final Thoughts

There is something truly special about these Sweet and Sticky Slow-Cooked Short Ribs that turns an ordinary dinner into a celebration of flavor and comfort. Tender, flavorful, and coated in a sticky glaze that feels like a warm hug, this dish is perfect for sharing and savoring. Give it a try and watch it become a beloved staple in your kitchen. I can promise you, each bite will make you fall in love all over again.

Sweet and Sticky Slow-Cooked Short Ribs Recipe

★★★★★

5 from 9 reviews

Author: Elara
Total Time: 3 hours 30 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

These Sweet and Sticky Slow-Cooked Short Ribs are tender, flavorful, and glazed with a rich, caramelized sauce. The ribs are slowly braised in a savory broth infused with smoked paprika, ginger, garlic, and soy sauce, then pan-fried and coated with a sticky honey and brown sugar glaze for a deliciously crispy finish. Perfect served with rice and stir-fried vegetables or a fresh salad for a hearty, comforting meal.

Instructions

Prepare Slow-Cooked Ribs: Preheat the oven to 170°C (350°F) fan. Place the short ribs, beef stock, smoked paprika, white pepper, finely chopped ginger, halved garlic cloves, rice wine, caster sugar, salt, and pepper into a large oven-proof casserole pan. Bring the mixture to a boil over high heat.
Oven Braising: Once boiling, cover the pan with a lid and place it in the preheated oven. Cook for 3 hours, checking a couple of times during the last hour. Add a splash of water if it looks like the liquid is drying up to keep the ribs moist.
Remove and Drain Ribs: Carefully take the casserole out of the oven and use tongs to remove the ribs. The meat will be very tender and may fall off the bone. Drain any excess liquid from the ribs and discard or save the cooking broth for soup or ramen.
Fry the Ribs: Heat the sunflower oil in a large frying pan over high heat. Add the drained ribs and fry for 6-7 minutes, turning once or twice, until the edges become golden and crisp. Be cautious as the fat on the meat can cause the oil to spit.
Make Sticky Glaze: In a small bowl, mix the minced ginger, finely chopped red chilli, honey, light brown sugar, soy sauce, and lemongrass paste. Add this mixture to the frying pan with the ribs, allowing the sauce to bubble and thicken as you turn the ribs to coat them evenly in the sticky glaze.
Serve: Turn off the heat once the sauce is thick and sticky. Serve the sweet and sticky short ribs hot alongside steamed rice and either stir-fried vegetables or a fresh salad for a balanced, flavorful meal.

Notes

Use a good set of tongs to carefully handle the ribs as the meat will be very tender after slow cooking.
If you prefer more heat, keep some seeds in the chili or add extra chili slices to the glaze.
The leftover cooking liquid can be used as a rich broth base for soups or ramen.
Sunflower oil is preferred for frying because of its high smoke point, but can be substituted with vegetable or canola oil.
For a gluten-free version, use tamari instead of soy sauce.

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Category: Main Course
Method: Slow Cook, Braise, Fry
Cuisine: Asian Fusion