Description
Sticky Asian Ribs with beef back ribs are delicious beef ribs cooked with a sweet and savory sticky sauce with an Asian twist. These ribs are braised on the stovetop for a long time, resulting in tender meat easily falling off the bone.
Ingredients
Scale
- 2 1/2 tablespoons oil
- 2 tablespoons garlic, finely chopped
- 2 tablespoons shallot, finely chopped
- 2 1/2 tablespoons cilantro stems, finely chopped
- 2 1/2 pounds beef back ribs
- 2 1/2 cup broth. Chicken, beef, or vegetable broth are fine.
- 2 tablespoons Sriracha sauce. Use more or less as preferred.
- 2 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1/4 cup honey
Instructions
- Remove the membrane. The first step is removing the silver skin on the back of the ribs. They are thin, paper-like sheets of membrane. Use a paper towel for a better grip. Cut the rack of ribs into individual ribs for easier cooking. I cut mine into smaller pieces to fit into my Dutch oven and have more pieces to share.
- Sautéed the aromatics: Heat a Dutch oven or large soup pot over medium-high heat, and add oil. Once hot enough, add chopped garlic, shallot, and cilantro stems. sautéed until lightly browned.
- Browned the beef ribs. Add the beef ribs and let it sautéed for 3-4 minutes. Make sure the meaty side gets nice and browned for the extra depth of flavors. Flip the pieces so each side is lightly browned.
- Braised the ribs in broth. Add the broth to the pan, stir, and mix well. The large meat pieces could be hard to move around the liquid. Use a tong to stir, move, and mix well with the broth. Cover the pot, lower the heat to medium, and let it cook for 15-20 minutes to soften the meat.
- Seasoned the meat with sauces. Move the meat pieces to the sides of the pot, add all the sauces to the center part with the liquid, and stir with a wooden spoon to mix the sauces well. Then, mix it all in a pot, cover the lid, and cook for 30 minutes.
- Braised and reduced. Check the pot a few times to stir and flip the ribs around and to also see where the liquid is. Remove the lid for the rest of the cooking time and cook for 10-15 minutes more. We want to reduce the liquid to a thick, brown, sticky sauce.
- The sticky sauce. Once the sauce thickens, move the beef ribs around in the pot to make sure each side of the ribs gets a thorough coating of the beautiful brown sticky sauce. Turn the heat off and allow the ribs to cool. Serve on a large serving platter with your favorite sides. Have lots of damp paper towels ready for your fingers! Enjoy!
Garnish and Serve!
Sprinkle sesame seeds and chopped green onions over the ribs. Serve your Sticky Asian Ribs with jasmine rice or your favorite sides.
Notes
- If using smaller cuts of ribs like Baby back pork ribs, use less time to cook. They won't take as long as the meaty beef ribs, as there's not much meat on the bones. Use a fork to test your ribs. If they are tender and fall off the bones easily, then it's good.
- Don't discard the leftover sticky sauce from the pan after cooking. Scoop it up into a small bowl and use it to pour over the plated ribs. Or use it as a veggie dipping sauce or overcooked Jasmine rice. The golden brown sauce is So delicious!
- To make the ribs extra tender, marinate them in the sauce overnight before cooking.
- Use a meat thermometer to ensure the ribs reach the desired internal temperature.
- If you don't have a grill, broil the ribs in the oven for a similar effect.
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- Prep Time: 10
- Cook Time: 45-60 minutes
- Category: Beef recipes
- Method: Stovetop
- Cuisine: International