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Asian Barbecued Short Ribs Recipe

Asian Barbecued Short Ribs Recipe photo by Taste of Home

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Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a Midwestern meat plant, gave me this recipe. It was an immediate hit with my family! The soy sauce, ketchup, brown sugar, ginger and other seasonings make a great barbecue sauce for the ribs.

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Asian Barbecued Short Ribs Recipe

Prep: 25 min. Bake: 1-3/4 hours

Yield: 8 Servings

25 105 130

Ingredients

4 pounds bone-in beef short ribs
1 tablespoon canola oil
1 medium onion, sliced
3/4 cup ketchup
3/4 cup water, divided
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 tablespoons all-purpose flour

Directions

In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; discard pan drippings. In the same pan, saute onion for 2 minutes or until tender. Return ribs to the pan.
Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender.
Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 8 servings.

Originally published as Asian Barbecued Short Ribs in Country Extra January 2006, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Asian Barbecued Short Ribs

Asian Barbecued Short Ribs

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Reviewed on Apr. 24, 2013 by VickiBurke

My family of five enjoyed this very much. I did ad 50% to the recipe because there are 5 of us. Besides the recalculation of the recipe, I added above that, more ginger, more brown sugar, more soy sauce and added sesame oil and lemon grass for more of an Asian flavor. I believe the recipe would have tasted just fine without the adjustments, but it was just a change for personal taste. If anyone is thinking of turning the cooking temp up, don't. I had just enough liquid left and took it out at 1:40 mins. If the temp was higher it would have burned.

Reviewed on Jan. 27, 2013 by kellori114

These were really good. I used boneless beef short ribs and the 1 3/4 hour cook time was perfect.

Reviewed on May. 03, 2011 by bberry88merlot

Have made this many times, family loves it.

I do add more brown sugar than called for, & only half the amount of lemon juice

Reviewed on Sep. 18, 2009 by lisa53202

Very good! We really enjoyed these ribs.

Reviewed on Aug. 10, 2009 by alshelly84

that sounds very very delicious