Tender sticky beef ribs (Printable)

Slow-cooked beef ribs glazed in a sweet, tangy, and mildly spicy sauce for tender, juicy results.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef short ribs

→ Marinade & Sauce

02 - 1/4 cup soy sauce (gluten-free if needed)
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 1/4 cup brown sugar
06 - 2 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 2 tbsp tomato ketchup
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp chili flakes (optional)
12 - 1/2 tsp ground black pepper

→ Garnish

13 - 2 tbsp sesame seeds
14 - 2 spring onions, thinly sliced

# Directions:

01 - Preheat the oven to 320°F.
02 - Combine soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, ketchup, garlic, ginger, chili flakes, and black pepper in a bowl; whisk until smooth.
03 - Place ribs in a roasting dish and pour half the marinade over the ribs, turning to coat evenly; reserve the remaining marinade.
04 - Cover the dish tightly with foil and bake for 2 hours, turning the ribs once halfway through.
05 - Transfer reserved marinade to a small saucepan and simmer over medium heat for 6 to 8 minutes until slightly thickened. Set aside.
06 - Remove foil from ribs; increase oven temperature to 400°F. Brush ribs generously with the thickened glaze.
07 - Return ribs to the oven, uncovered, and roast for 20 to 30 minutes, basting once or twice, until sticky and caramelized.
08 - Transfer ribs to a platter and sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Advice:

01 -
  • The slow roasting makes the meat so tender it practically melts away from the bone without any fuss.
  • That sticky glaze clings to every ridge and gives you the perfect balance of sweet, salty, and just enough heat.
  • You can prep everything in one bowl and let the oven do the heavy lifting while you relax.
02 -
  • Don't skip the foil in the first stage, the ribs need that trapped moisture to become tender before they can caramelize.
  • Simmer the reserved marinade separately so it thickens and becomes safe to use as a finishing glaze.
  • Baste at least twice in the final roast, each layer builds up that irresistible sticky crust.
03 -
  • Let the ribs come to room temperature for about 20 minutes before roasting so they cook more evenly.
  • Use a pastry brush or even a spoon to baste every corner and crevice, the glaze pooling in those gaps is where the magic happens.
  • If the glaze starts to darken too quickly in the final roast, tent the ribs loosely with foil and lower the heat just a touch.

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