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Asian Barbecued Short Ribs

 Asian Barbecued Short Ribs
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.
8 ServingsPrep: 25 min. Bake: 1-3/4 hours


  • 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


  • 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

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Asian Barbecued Short Ribs (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.