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

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


  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.

Reviews for Asian Barbecued Short Ribs(6)

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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.

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