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    Home > Dinner

    Sweet and Sticky Slow-Cooked Short Ribs

    Published: Jul 1, 2021 · Modified: Jul 2, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    These sweet and sticky slow-cooked short ribs use my fail-proof method for fall-apart meat, packed full of flavour!
    First we cook them slowly in a flavoured stock in the oven, then lightly fry them to crisp the edges, then coat them in a delicious Asian-inspired sticky sauce.

    Slow cooked short ribs with chilli glaze on a bed of rice on a dark plate. Kale is also on the plate in the background.

    Jump to:
    • 📋 What do we need for the slow-cooking stage?
    • 📋 What do we need for the sticky glaze?
    • 📺 Watch how to make it
    • 🍽️ What to serve them with
    • 🍲 More fantastic slow-cooked recipes
    • Sweet and Sticky Slow-Cooked Short Ribs
    • 💬 Reviews

    Slow-cooked until the meat is falling off the bone, then pan fried to crisp up the edges and given a sticky coating right at the last minute. That's my kind of meal!

    It’s a technique I first used for my Chinese pork belly (which is one of our most popular recipes on the blog) and I’ve been using it ever since. It works best for meats that are fatty and/or a little on the tough side, and it turns a cheap piece of meat into something amazing!

    The slow cooking process makes the meat melt-in-the-mouth, and most of the fat renders away. Any fat that’s left, is soon crisped up during the second stage.

    📋 What do we need for the slow-cooking stage?

    Ingredients for slow cooked Short ribs on a wooden table

    Those lovely short ribs are going to be cooked gently in a flavoured stock until fall-apart tender.
    Once they're out of the oven, they're fried for a few minutes to get those edges lovely and golden.

    After that we add a flavourful sticky glaze to the pan with the ribs.

    Overhead photo of sticky short ribs in a frying pan with sauce bubbling around the short ribs.

    📋 What do we need for the sticky glaze?

    Ingredients for a sticky chilli glaze on a wooden table
    • The sticky glaze is made with
    • Ginger
    • Honey
    • Light brown sugar
    • Soy sauce
    • Lemongrass paste
    • A chopped up chilli pepper
    • Plus a little salt and pepper.

    📺 Watch how to make it

    Full recipe with detailed steps in the recipe card at the end of this post.


    🍽️ What to serve them with

    • Boiled rice
    • Egg Fried Rice
    • Oven Baked Chips
    • Or with a Simple Green Salad

    What will you serve yours with?

    Overhead shot of slow cooked sticky short ribs on a bed of boiled rice.

    🍲 More fantastic slow-cooked recipes

    • Rich and Tasty Slow-Cooked Steak Pie
    • Beef Bourguignon
    • Lamb Bhuna
    • Slow Cooked Steak Diane Casserole
    • Sticky Chinese Pork Belly PLUS VIDEO!
    • Beef Goulash

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Sticky chilli-glazed short ribs on a bed of rice on a dark plate with kale in the background.

    Sweet and Sticky Slow-Cooked Short Ribs

    By: Nicky Corbishley
    These sweet and sticky slow-cooked short ribs use my fail-proof method for fall-apart meat that’s packed full of flavour!
    5 from 8 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 3 hrs 15 mins
    Total Time 3 hrs 30 mins
    Course Dinner
    Cuisine Asian, British
    Servings 4
    Calories 405 kcal

    Ingredients
     

    Slow cooked stage:

    • 4 short ribs
    • 1 ¼ litres (5 ¼ 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

    For the crispy/sticky coating:

    • 2 tbsp sunflower oil
    • pinch of salt and pepper
    • 1 thumb-sized piece of ginger - peeled and minced
    • 1 red chilli pepper - I use Fresno chillies, de-seeded and chopped finely)
    • 2 tbsp honey
    • 2 tbsp light brown sugar
    • 3 tbsp soy sauce
    • 1 tsp lemon grass paste

    INSTRUCTIONS
     

    • Start with the slow cooked stage – Preheat the oven to 170c/350f. Place all of the ingredients from the slow cooked stage into a large oven-proof casserole pan.
    • Heat over a high heat until boiling, then place a lid on and place in the oven for 3 hours. Check a couple of times during the last hour of cooking and top up with water if it’s starting to go dry.
    • Take out of the oven and carefully remove the ribs from the pan (the meat will want to fall off the bone, so I find a good set of tongs helps to get them out). Drain any excess liquid off the ribs. Discard the cooking liquor – or use in soup or Ramen.
    • Heat the oil on a high heat in a large frying pan (skillet). Add the ribs and cook, turning once or twice until the edges are golden and crisped. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.
    • Mix together the remaining sticky coating ingredients in a small boil and add to the frying pan. Bubble together, tuning the ribs to coat, until the sauce thickens to a sticky glaze.
    • Turn off the heat and serve the ribs with rice and stir-fried vegetables or salad.

    Video

    ✎ Notes

    Can I make it ahead?
    Yes, you can make it up to the end of step 3 (where the short ribs are slow-cooked and then drained). Then quickly cool, cover and refrigerate for up to two days.
    You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
    Take the cooked pork out of the refrigerator about an hour before you want to finish cooking it - to take the chill off it.
    Then you can complete the recipe - frying the meat first in the oil (fry on a medium heat for a few minutes longer than it says in the recipe, as we want to ensure the short ribs are piping hot in the middle). Then we add the glaze and bubble it all up as per the recipe.
    Can I use my slow cooker?
    Yes, you can do the first stage in the slow cooker, rather than the oven. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
    Nutritional Information is per serving of short rib.

    Nutrition

    Calories: 405kcalCarbohydrates: 21gProtein: 29gFat: 21gSaturated Fat: 11gCholesterol: 86mgSodium: 928mgPotassium: 617mgSugar: 18gVitamin A: 600IUVitamin C: 16.8mgCalcium: 23mgIron: 3.8mg
    Keywords Beef Rib Recipe Idea, slow cooked
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published February 2017. Updated July 2021 with new photos, video and some housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Kathy Khairuddin says

      May 20, 2022 at 8:18 am

      5 stars
      Your recipe is so delicious I couldn't stop eating totally a picture!! Thanks so much for sharing!!

      Reply
    2. Nick Heathcock says

      April 16, 2022 at 5:48 pm

      Hi Nicky
      Is the oven temperature 170 degrees for fan oven?

      Thanks

      Nick

      Reply
    3. Diane Makowski says

      February 21, 2022 at 6:48 pm

      5 stars
      This was the most delicious preparation for short ribs. My family ate them up! I need to make a double batch next time.

      Reply
    4. Bridgette says

      February 15, 2022 at 3:17 pm

      5 stars
      Amazing ribs! Made this for Valentine's dinner last night (2/14/22.) The sticky glaze is was makes this dish. Used less sodium soy sauce instead of regular and couldn't find lemongrass paste so I used lemon zest. I made little creamy potatoes to go with it. Mashed them slightly in a pan to crisp them with butter, garlic and rosemary. This recipe is a keeper!

      Reply
    5. Jessica says

      January 03, 2022 at 10:02 pm

      Can you clarify - do you mean rice wine vinegar, or actual rice wine?

      Reply
      • Nicky Corbishley says

        January 29, 2022 at 2:10 pm

        Hi Jessica, it's rice wine (not rice wine vinegar).

        Reply
    6. Amanda says

      October 12, 2021 at 8:18 am

      WOW! Licked the plate clean. It’s going on the menu again next week … and the week after that. Thankyou ❤️

      Reply
    7. Jen Lynock says

      August 05, 2021 at 4:22 pm

      5 stars
      Hi, I’ve made these twice now & they’re gorgeous, my only Q is “what do I do with stock from the slow roasting please”? I need some ideas, I’ve made soup in the past but it’s the usual ones, vegetable, leek & potato etc. I’ve never made a Ramen, Cheers

      Reply
    8. Helen Bennett says

      February 25, 2021 at 5:22 pm

      5 stars
      Delicious!!!

      Reply
    9. Terry Gorka says

      March 28, 2020 at 8:20 pm

      5 stars
      This short rib recipe was outstanding! I pretty much just followed the Instructions. After the long over bake the magic really happened with the glaze. Oh my gosh! We had friends for dinner along with our picky daughter ... it was a HUGE hit with everyone. Thank you! A final note: My personal search for a recipe to bring out the most in short ribs has been a long journey. This really was the end of the rainbow for me! Looking forward to more good recipes in the future.

      Reply
    10. Shirley says

      January 27, 2020 at 1:59 pm

      What is 11/4 litres as er your Sweet and Sticky Slow-Cooked Short Ribs recipe??

      Reply
      • Chris Corbishley says

        January 28, 2020 at 9:46 am

        Hi Shirley,

        Are you referring to the one and a quarter litres of beef stock? This is five and a quarter cups if you are in the US.

        Thanks

        Chris

        Reply
    11. Terry Gorka says

      January 13, 2020 at 5:25 pm

      This was a fantastic recipe ... I've been looking for a tasty short rib recipe for a long time. The barbecue recipes have been unappealing to me ... over emphasizing the use of processed ketchup and other sweeteners. This sweet and tangy recipe had complexity and great flavor. I was concerned the amount of ginger would be overwhelming but that wasn't the case. Thank you!

      Reply
      • Chris Corbishley says

        January 14, 2020 at 4:29 pm

        We are so glad that you enjoyed the recipe 🙂

        Thanks

        Chris & Nicky

        Reply
    12. Adrian Amos says

      March 05, 2019 at 7:23 am

      5 stars
      Fantastic recipe. Have cooked a couple of times about to cook again. An extra step that I added was to make the slow roast stock, cooled it, then marinated the ribs in the fridge for 24 hours. The flavour was amazing. The stock left over from cooking was packed with so much flavour. I could’ve almost drank it be itself as a soup. I used some of it in the sticky sauce and froze the rest for later.

      Reply
    13. MM says

      May 08, 2018 at 4:36 pm

      5 stars
      My son sent me the link to this recipe, with a note saying 'yes please next weekend'. Hope the butcher has some beef short ribs! Looks so yummy.

      Reply

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