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.
Ingredients
Scale
Slow-Cooked Stage Ingredients
- 4 short ribs
- 1 1/4 litres (5 1/4 cups) beef stock
- 2 tsp smoked paprika
- ½ tsp white pepper
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 3 cloves garlic, peeled and chopped in half
- 1 tbsp rice wine
- 1 tbsp caster sugar
- Pinch of salt and pepper
Sticky Coating Ingredients
- 2 tbsp sunflower oil
- 1 thumb-sized piece of ginger, peeled and minced
- 1 red chilli pepper (Fresno chillies recommended), de-seeded and chopped finely
- 2 tbsp honey
- 2 tbsp light brown sugar
- 3 tbsp soy sauce
- 1 tsp lemongrass paste
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
Nutrition
- Serving Size: 1 serving (approx. 1 rib with sauce)
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: slow cooked short ribs, sticky ribs, sweet and sticky ribs, braised short ribs, honey glazed ribs, Asian ribs recipe
