Easy Asian Glazed Beef Ribs
Affordable beef ribs coated in a rich soy-honey-garlic marinade, then baked low and slow until fall-apart tender and sticky. Minimal hands-on time delivers restaurant-quality flavor at home.
Equipment
- 1 | Foil-lined baking pan |
- 1 | Mixing bowl |
- 1 | Whisk or spoon |
- 1 | Tongs | for flipping ribs
- 1 | Extra sheet of foil | for covering
Ingredients
- 3 –4 | lbs | beef short ribs or spare ribs |
- ½ | cup | soy sauce |
- ⅓ | cup | honey |
- 3 | tbsp | brown sugar |
- 4 | cloves | garlic | minced
- 1 | tbsp | fresh ginger | grated
- 1 | tbsp | sesame oil |
- 2 | tbsp | rice vinegar |
- 1 | tsp | black pepper |
Instructions
- Pat ribs dry and arrange in a single layer in a foil-lined pan.
- Whisk soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, and pepper.
- Pour marinade over ribs and use tongs to coat every side thoroughly.
- Cover the pan tightly with foil.
- Bake at 300°F for 2.5 to 3 hours until very tender.
- Uncover, spoon extra sauce over the ribs, and bake 15 more minutes.
- Rest 10 minutes before serving with extra glaze.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat covered in a 300°F oven or microwave with a splash of water.
Fresh ginger gives the brightest flavor but ground works in a pinch.
Short ribs or spare ribs both deliver excellent results with this method.
Reheat covered in a 300°F oven or microwave with a splash of water.
Fresh ginger gives the brightest flavor but ground works in a pinch.
Short ribs or spare ribs both deliver excellent results with this method.