Asian Barbecued Short Ribs Recipe
Asian Barbecued Short Ribs Recipe photo by Taste of Home
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Asian Barbecued Short Ribs Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 1-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-3/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

240 calories: 1 each, 13g fat (5g saturated fat), 55mg cholesterol, 854mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 20g protein .


  1. 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.
  2. Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
  3. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender.
  4. 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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Reviewed Feb. 26, 2015

"This is a really good recipe. As I mixed the wet ingredients together, I was unsure. I followed the recipe and added a little extra brown sugar and at the end of cooking, added some honey. Absolutely delicious."

Reviewed Oct. 15, 2013


Reviewed Apr. 24, 2013

"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 Jan. 27, 2013

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

Reviewed May. 3, 2011

"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 Sep. 18, 2009

"Very good! We really enjoyed these ribs."

Reviewed Aug. 10, 2009

"that sounds very very delicious"

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