Sticky slow-cooked short ribs recipe made with tender beef simmered in a rich broth, then glazed in a sweet and spicy sauce. This easy oven-baked short ribs method delivers crispy edges, bold flavors, and a perfect finish. Ideal for rice or noodle bowls, weeknight dinners, or special occasions.

These tender short ribs are slow-cooked to perfection in a flavorful broth, then crisped up and coated in a sticky, sweet, and spicy glaze. A satisfying dish packed with bold, aromatic flavors and melt-in-your-mouth texture.

Ingredients

For the Slow-Cooked Ribs

4 beef short ribs
1 ¼ litres (5 ¼ cups) beef stock
2 tsp smoked paprika
½ tsp white pepper
1 thumb-sized piece of fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and halved
1 tbsp rice wine
1 tbsp caster sugar

For Frying

2 tbsp sunflower oil

For the Sticky Glaze

Pinch of salt and pepper
1 thumb-sized piece of fresh ginger, peeled and minced
1 red chilli pepper (e.g., Fresno), deseeded and finely chopped
2 tbsp honey
2 tbsp light brown sugar
3 tbsp soy sauce
1 tsp lemongrass paste

Instructions

1. Slow-Cook the Ribs

Preheat your oven to 170°C (350°F fan). In a large oven-safe casserole pan, combine the short ribs with beef stock, paprika, white pepper, chopped ginger, garlic, rice wine, and caster sugar. Bring the mixture to a boil over high heat.

Once boiling, cover with a lid and transfer to the oven. Cook for 3 hours, checking occasionally during the final hour. If the liquid reduces too much, add a splash of water.

Remove the pan from the oven and carefully lift out the ribs using tongs. Discard the cooking liquid or save it for soups or ramen. Let the ribs drain briefly.

2. Crisp the Ribs

Heat the sunflower oil in a large frying pan over high heat. Add the ribs and cook for 6–7 minutes, turning until the edges are golden and crispy. Use caution—the hot oil may spit due to the fat content.

3. Make the Sticky Glaze

In a small bowl, mix together the glaze ingredients: salt, pepper, minced ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste. Pour the mixture into the pan with the ribs.

Cook for 2–3 minutes, turning the ribs to coat them evenly as the sauce reduces into a sticky glaze.

4. Serve

Remove from heat and serve immediately with steamed rice and your choice of stir-fried vegetables or a crisp salad.

Tips

Use a heavy-bottomed pan for even heat distribution during the slow-cook.
Trim excess fat from the ribs before cooking if preferred.
To avoid burning the glaze, keep the heat medium once the sauce is added and stir frequently.

Variations and Substitutions

Protein Swap: This glaze works well with pork ribs or chicken thighs.
No rice wine? Substitute with dry sherry or a splash of white wine vinegar.
Lemongrass paste alternative: Use fresh lemongrass or skip it if unavailable—the dish still shines.
Spicier version: Add extra chilli or a splash of sriracha to the glaze.

FAQs

Can I make this in a slow cooker?
Yes. Cook the ribs on low for 7–8 hours or high for 4–5 hours, then follow the crisping and glazing steps on the stovetop.

Can I prepare the ribs ahead of time?
Absolutely. Cook the ribs a day ahead, chill them, and finish with frying and glazing when ready to serve.

Do I have to discard the cooking liquid?
No. It’s packed with flavor and can be used as a broth for noodle soups or rice dishes.

Serving Suggestions

Serve with jasmine or sticky rice and stir-fried bok choy or snow peas.
For a fresh contrast, pair with a Thai herb salad or Asian-style slaw.
Garnish with sesame seeds and sliced spring onions for extra texture and flavor.

Why You’ll Love This Recipe

Fall-off-the-bone tender ribs thanks to slow cooking.
Sticky, sweet, and savory glaze with a spicy kick.
Versatile and impressive—perfect for dinner parties or weekend meals.
Make-ahead friendly, so you can prep in advance and still wow your guests.