Tender sticky beef ribs

I used to think ribs belonged only to summer barbecues until a chilly November evening changed everything. My neighbor brought over a tray of glossy, caramelized beef ribs that filled the hallway with a smell so rich I nearly invited myself over. She shared the recipe, and I've been making them indoors ever since.

The first time I made these for a small dinner party, I worried they wouldn't live up to the hype. But when my friend reached for a third rib and said nothing because his mouth was too full, I knew I'd nailed it. There's something about watching people eat with their hands and not care about the mess that tells you the food is working.

Ingredients

• Beef short ribs (1.5 kg): Look for ribs with a good amount of marbling, the fat renders down and keeps everything juicy during the long cook.
• Soy sauce (60 ml): This brings the savory backbone to the glaze, and using a good quality one makes a noticeable difference in depth.
• Honey (60 ml): It caramelizes beautifully in the oven and balances the saltiness without being cloying.
• Hoisin sauce (60 ml): Adds a subtle sweetness and a hint of five spice complexity that makes the glaze taste layered.
• Brown sugar (50 g): Helps create that shiny, sticky coating and deepens the color as it bakes.
• Rice vinegar (2 tbsp): A little acidity cuts through the richness and keeps the glaze from feeling heavy.
• Sesame oil (1 tbsp): Just a small amount adds a nutty warmth that ties everything together.
• Tomato ketchup (2 tbsp): It might sound odd, but it adds body and a touch of tanginess that rounds out the sauce.
• Garlic (2 cloves, minced): Fresh garlic gives a punchy aromatic note that mellows into sweetness as it cooks.
• Fresh ginger (1 tbsp, grated): The zing from ginger brightens the whole glaze and keeps it from being one note.
• Chili flakes (1 tsp, optional): I like a gentle tingle of heat, but you can skip it or double it depending on your mood.
• Black pepper (1/2 tsp): Adds a subtle warmth and a little sharpness that works quietly in the background.
• Sesame seeds (2 tbsp): Toasted sesame seeds on top add a gentle crunch and a final flourish of nuttiness.
• Spring onions (2, sliced): Fresh and bright, they cut through the richness and add a pop of color at the end.

Instructions

Preheat and Prep:

Set your oven to 160°C (320°F) and let it warm up while you get everything ready. This low, slow heat is what turns tough ribs into something you can pull apart with a fork.

Mix the Marinade:

In a medium bowl, whisk together the soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, ketchup, garlic, ginger, chili flakes, and black pepper until smooth. The smell alone will make you hungry.

Coat the Ribs:

Arrange the beef ribs in a large roasting dish and pour half the marinade over them, turning each piece so it's well covered. Set the other half aside in the fridge for later glazing.

Slow Roast Covered:

Cover the dish tightly with foil and slide it into the oven for 2 hours, flipping the ribs once at the halfway mark. The steam under that foil does magical things to the meat.

Simmer the Glaze:

While the ribs are cooking, pour the reserved marinade into a small saucepan and bring it to a gentle simmer over medium heat for 6 to 8 minutes until it thickens slightly. Let it cool on the counter.

Crank Up the Heat:

After 2 hours, pull off the foil and turn the oven up to 200°C (400°F). Brush the ribs generously with the thickened glaze, making sure every surface gets coated.

Caramelize and Finish:

Return the ribs to the oven uncovered for 20 to 30 minutes, basting them once or twice more with the glaze until they turn dark, glossy, and sticky. Watch them closely near the end so the edges don't burn.

Garnish and Serve:

Transfer the ribs to a big serving platter and sprinkle sesame seeds and sliced spring onions all over the top. Serve them while they're still hot and let everyone dig in.

Save Pin

One winter evening, I made these ribs and set them on the table with nothing but a bowl of steamed jasmine rice and some pickled cucumbers. My partner looked up after the first bite and said it tasted like a restaurant, except better because we were in our pajamas. That's when I realized this recipe had earned a permanent spot in our rotation.

What to Serve Alongside

These ribs are rich and bold, so I like to pair them with something light and crisp to balance the plate. A simple cabbage slaw dressed with lime juice and a pinch of salt works beautifully, or you can go with steamed bok choy drizzled with a little sesame oil. Fluffy jasmine rice or even cauliflower rice soaks up all that extra glaze without stealing the spotlight.

How to Store and Reheat

Leftover ribs keep well in an airtight container in the fridge for up to three days, and they're just as good the next day. I reheat them gently in a low oven covered with foil to keep them from drying out, then finish them uncovered for a few minutes to bring back the stickiness. You can also freeze them for up to two months, just thaw overnight in the fridge before reheating.

Making It Your Own

This recipe is forgiving and loves a little improvisation depending on what's in your pantry or what mood you're in. If you want more heat, stir a spoonful of sriracha or gochujang into the glaze before basting. For a deeper, smokier flavor, add a pinch of smoked paprika or a dash of liquid smoke to the marinade.

• Swap hoisin for a mix of soy sauce and Chinese five spice if you can't find it at the store.
• Try adding a splash of orange juice or zest to the glaze for a bright, citrusy twist.
• If you prefer pork, this same method works beautifully with pork spare ribs, just adjust the cooking time slightly.

Save Pin

There's something deeply satisfying about pulling a tray of sticky, mahogany ribs out of the oven and watching them glisten under the kitchen light. Make these once, and I promise they'll become one of those recipes you turn to whenever you want to feel like you've really cooked something special.

Recipe Questions & Answers

→ What is the best cut of beef to use?

Short ribs are ideal for their rich marbling and bone-in structure, which become tender during slow cooking.

→ Can I make the glaze spicier?

Yes, adding extra chili flakes or sriracha to the sauce will enhance the heat level according to your taste.

→ How long should I slow-cook the ribs?

Slow-cook the ribs for about 2 hours covered, then finish uncovered for 20–30 minutes to caramelize the glaze.

→ Are there gluten-free alternatives for this dish?

Using gluten-free soy sauce and hoisin ensures the dish remains suitable for gluten-sensitive diets.

→ What sides pair well with these ribs?

Steamed rice, crisp slaw, or roasted vegetables complement the rich, sticky ribs nicely.