Five Spice Beef Short Ribs Recipe Easy Sticky Asian Glazed Ribs

Let me tell you, there’s something downright magical about the aroma of five spice beef short ribs bubbling away in the oven—think warm cinnamon, a whiff of star anise, and that savory beef richness that wraps you up like a cozy blanket on a chilly night. The first time I tried these sticky glazed ribs, it was a rainy Saturday and I was craving the kind of comfort food that makes the whole house smell amazing. I’d just gotten my hands on a jar of Chinese five spice, and honestly, I couldn’t wait to see what kind of flavor explosion I could coax out of some meaty short ribs.

I was instantly hooked. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. These five spice beef short ribs remind me a little of the dishes my grandma used to make when I was knee-high to a grasshopper—slow-cooked, sticky, and ridiculously tender. There’s a nostalgic comfort in every bite, but with a punchy Asian glaze that makes them perfect for modern tastes.

My family couldn’t stop sneaking pieces off the tray while they were cooling (and I can’t really blame them). The sticky glaze is a little sweet, a little salty, and clings to each rib in a way that’s dangerously easy to love. Whether you’re looking to impress guests, need a hearty potluck dish, or just want a sweet treat for your kids after a long day, these beef short ribs shine every single time. Honestly, I wish I’d stumbled on this recipe years ago—it’s become a staple for family gatherings and gifting to friends. It feels like a warm hug on a plate, and you’re going to want to bookmark this one. I’ve tested this recipe more times than I care to admit, all in the name of research, of course!

Why You’ll Love This Recipe

You know what? There’s a lot to love about these five spice beef short ribs with sticky glaze, and I’m not just saying that as a fan. After plenty of trial and error (trust me, I’ve burned a few glazes in my day), I can confidently say this recipe brings out the best in beef short ribs. Here’s why it stands out:

• Quick & Easy: The prep is hands-off, and the oven does most of the work. You’ll spend less time fussing and more time enjoying dinner—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen. Five spice powder, soy sauce, honey, and ginger—just pantry staples working magic.
• Perfect for Special Occasions: These sticky Asian glazed ribs are a showstopper for gatherings, holiday meals, or cozy dinners at home. They always get people talking (and asking for seconds).
• Crowd-Pleaser: I’ve served these to picky eaters, kids, and foodies—they all rave about them. Even my neighbor who claims she’s “not a rib person” came back for more.
• Unbelievably Delicious: The combination of tender beef, aromatic five spice, and sticky glaze is pure comfort food. Each bite is bursting with flavor—sweet, salty, and a hint of spice.

What makes this recipe different from the rest? It’s all about the glaze and the way the five spice infuses every layer—there’s no bland spot, no dry edges. I’ve tweaked the glaze to get just the right amount of stickiness and shine (so you get that Pinterest-perfect look without fuss). Plus, you can use boneless or bone-in short ribs, depending on what’s available.

This isn’t just another rib recipe—it’s the one you’ll keep coming back to. It’s comfort food reimagined: easier, a little healthier, and packed with soul-soothing satisfaction. Whether you want to impress guests without stress or just transform a basic weeknight into something memorable, these five spice beef short ribs are your ticket.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature sticky texture—without any fuss. You don’t need anything fancy, and most of these items are probably already in your pantry. Here’s what you’ll need for the best five spice beef short ribs:

• For the Ribs:
  • 3 lbs (1.36 kg) beef short ribs (bone-in or boneless, well-marbled for tenderness)
  • 1 tsp kosher salt (helps draw out flavor)
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil (for searing, can substitute with avocado oil)
• For the Sticky Glaze:
  • 1/3 cup (80 ml) soy sauce (I use Kikkoman for depth, low-sodium works too)
  • 1/4 cup (60 ml) honey (local, raw honey adds a nice floral note)
  • 2 tbsp brown sugar (light or dark, for extra stickiness)
  • 2 tbsp rice vinegar (balances the sweetness—apple cider vinegar also works)
  • 1 tbsp hoisin sauce (for richness, Lee Kum Kee is my go-to)
  • 1 tbsp Chinese five spice powder (the star of the show—make sure it’s fresh!)
  • 2 cloves garlic, minced (adds punch)
  • 1 inch (2.5 cm) fresh ginger, grated (zesty, don’t skip it!)
  • 1/2 cup (120 ml) beef broth (or water if you’re out)
• Optional Garnishes:
  • Sesame seeds (toasted, for crunch)
  • Thinly sliced scallions (for color and mild onion flavor)
  • Fresh cilantro or parsley (adds a pop of freshness)
  • Red chili flakes (if you like a little heat)

A few notes: If you’re gluten-free, swap regular soy sauce for tamari. For a lower sugar option, cut the honey in half or use a sugar substitute like monk fruit. You can swap the beef short ribs for pork ribs if that’s what you have. In summer, I sometimes toss in fresh pineapple chunks for a fruity twist—highly recommend trying that!

When picking short ribs, look for ones with good marbling—the fat melts into the meat and makes everything tender. If you’re shopping at the farmers market, ask for grass-fed beef for even richer flavor. And honestly, don’t worry about perfection here—these ingredients are forgiving and easy to substitute.

Equipment Needed

You don’t need much to make these five spice beef short ribs, which is part of the magic. Here’s what I use (and a few alternatives):

• Large oven-safe Dutch oven or roasting pan: Heavy-duty is best for even cooking. If you don’t have one, a deep casserole dish covered tightly with foil works.
• Sturdy tongs: For flipping and moving ribs safely.
• Mixing bowl: For whisking up the sticky glaze. I use a medium glass bowl—easy to clean.
• Measuring cups and spoons: Accuracy matters, especially with glaze.
• Sharp chef’s knife and grater: For prepping garlic and ginger.
• Basting brush (optional): Handy for slathering on extra glaze, but a spoon works in a pinch.
• Aluminum foil: For covering the pan and keeping moisture in.

If you’re working with a smaller kitchen (like I used to in my first apartment), don’t worry. I’ve made these ribs in a basic Pyrex dish and they still turned out great. For maintenance, keep your Dutch oven clean and dry—mine’s lasted years with just a quick scrub and dry after each use. Budget-wise, you can find secondhand roasting pans at thrift shops for a steal. You don’t need anything fancy—just sturdy tools that get the job done.

Preparation Method

Ready to make these sticky five spice beef short ribs? Here’s how to get mouthwatering results every time:

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Pat the ribs dry with paper towels, then season both sides with kosher salt and black pepper. This step helps the meat brown nicely and enhances flavor.
2. Sear the Ribs: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the short ribs for about 2-3 minutes per side until they’re deep golden and crispy around the edges. Don’t overcrowd the pan—otherwise, they’ll steam instead of brown. Transfer seared ribs to a plate.
3. Mix the Glaze: While the ribs rest, whisk together the soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, five spice powder, minced garlic, grated ginger, and beef broth in a mixing bowl. The mixture should be smooth and slightly thick.
4. Add Ribs and Glaze to Pan: Place the seared ribs back into the Dutch oven in a single layer. Pour the glaze mixture over the ribs, making sure they’re well coated. If using a roasting pan, pour the glaze over the ribs and cover tightly with foil.
5. Bake Low and Slow: Cover and bake in the oven for 2 hours. Every 30-40 minutes, peek in and spoon some glaze over the ribs (this keeps them moist and sticky). After 2 hours, remove the lid/foil and bake uncovered for another 30 minutes to let the glaze thicken and caramelize. The ribs should be fork-tender and coated in a shiny, sticky glaze.
6. Final Baste and Broil (Optional): For extra caramelization, switch to broil for the last 2-3 minutes. Watch closely so the glaze doesn’t burn—smells great, but burnt sugar is a pain to clean!
7. Rest and Garnish: Let the ribs rest for 10 minutes before serving. Sprinkle with sesame seeds, scallions, cilantro, and chili flakes as desired.

Troubleshooting Tips: If your glaze is too thin, simmer it on the stove for a few minutes before pouring over the ribs. If it’s too thick, add a splash of beef broth. If the ribs aren’t tender after 2.5 hours, cover and bake for another 20 minutes—they’ll get there! The house will smell amazing, so prepare for hungry visitors.

Personal tip: For efficiency, prep the glaze while the ribs sear. I also chop scallions and cilantro ahead of time and stash them in the fridge. The key is patience—the longer and slower you cook, the more melt-in-your-mouth the result.

Cooking Tips & Techniques

Let’s face it, ribs can be a little intimidating, but once you know a few tricks, they’re downright simple. Here’s what I’ve learned (sometimes the hard way) about making five spice beef short ribs with sticky glaze:

• Searing is essential: Don’t skip the sear! Browning the ribs adds deep flavor and helps the glaze cling. If you’re short on time, you can skip it, but you’ll miss out on the crispy edges.
• Low and slow wins the race: Ribs need gentle heat to break down connective tissue. Rushing leads to tough meat, so give them at least 2-2.5 hours.
• Basting matters: Don’t forget to spoon the glaze over every 30-40 minutes. It keeps everything juicy and shiny.
• Glaze consistency: If your glaze looks thin, you can simmer it until it thickens. Too thick? Add a splash of broth or water. Don’t walk away during broiling—the sugar burns quickly.
• Multitasking: While the ribs bake, prep your garnishes and sides. That way, everything’s ready to go when the ribs come out.
• Common mistakes: Overcrowding the pan (steams, not browns), skipping the resting step (juices run out), or using old five spice (the flavor just isn’t the same).
• Consistency: Use ribs of similar size for even cooking. If you have a mix of big and small pieces, check the smaller ones early.
• Lessons learned: The first time I made these, I forgot to cover the pan and ended up with tough, dry ribs. Now, I always double-check the foil!

With these tips, you’ll get ribs that are sticky, tender, and packed with balanced flavor. Trust me—once you nail this recipe, you’ll want to make it again and again.

Variations & Adaptations

One of the best things about this five spice beef short ribs recipe is how flexible it can be. Here are some tasty ways to change things up:

• Dietary Swaps: For a gluten-free version, substitute tamari for soy sauce and double-check your hoisin sauce. For low-carb, use a sugar substitute like monk fruit and cut the honey in half.
• Seasonal Twists: In summer, toss in fresh pineapple chunks with the glaze for a tropical vibe. In winter, add a splash of orange juice and zest for a citrusy kick.
• Flavor Boosts: Want more heat? Stir in a tablespoon of chili paste or sriracha. For extra umami, add a tablespoon of fish sauce.
• Cooking Methods: These ribs work well in a slow cooker—just sear first, add the glaze, and cook on low for 6-8 hours. Or, use an Instant Pot for a faster result (35 minutes on high pressure, natural release).
• Allergen Substitutions: For soy allergies, swap with coconut aminos. Skip sesame seeds if needed.
• Personal Variation: I once swapped the honey with maple syrup when I was out, and the result was surprisingly delicious—a little earthier and just as sticky!

Don’t be afraid to experiment—these beef short ribs are forgiving, and every batch brings a new flavor surprise. Customize the glaze, change the protein, or just throw in what you’ve got. It’s all about making your kitchen feel like your own.

Serving & Storage Suggestions

These five spice beef short ribs are best served hot, straight from the oven, with that sticky glaze glistening. I like to pile them up on a platter and sprinkle plenty of scallions, sesame seeds, and fresh herbs for a pop of color.

• Serving temperature: Hot is best, but room temperature works for buffets or potlucks.
• Presentation: Arrange ribs in a single layer, drizzle with extra glaze, and garnish generously. They look gorgeous on a rustic wooden board or a white serving dish for that Pinterest-worthy shot.
• Pairings: Serve with steamed jasmine rice, garlicky green beans, or a crisp Asian slaw. For drinks, I love a cold ginger beer or light lager.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so they’re even better the next day.
• Freezing: Freeze cooked ribs (without garnishes) in freezer bags for up to 2 months. Thaw in the fridge and reheat gently.
• Reheating: Warm in a 325°F (163°C) oven, covered, until heated through. Add a splash of broth if they look dry. Microwave works in a pinch, but oven is best for texture.
• Flavor development: The glaze intensifies as it sits—so if you’re planning ahead, make them a day early and let the flavors meld in the fridge.

Honestly, the leftovers rarely make it past breakfast. My kids have been known to sneak cold ribs from the fridge—you can’t blame them!

Nutritional Information & Benefits

Here’s a rough breakdown per serving (based on 8 servings):

• Calories: ~420 kcal
• Protein: 28g
• Fat: 26g
• Carbohydrates: 22g
• Sugar: 12g
• Sodium: 880mg

The beef short ribs provide plenty of protein and iron, which are great for energy and muscle repair. Five spice powder offers antioxidants from cinnamon and cloves, while ginger and garlic add immune-boosting properties. If you use grass-fed beef, you’ll get more omega-3s and less saturated fat.

This recipe is naturally dairy-free and can be made gluten-free with simple swaps. It does contain soy and sesame, so watch out for those if you have allergies. Personally, I love that it’s hearty but not overly heavy—a perfect balance for a satisfying meal.

Conclusion

If you’re looking for a recipe that combines bold flavor, pure comfort, and a little bit of sticky fun, these five spice beef short ribs with sticky glaze are absolutely worth a try. They’re easy enough for beginners but impressive enough for special occasions. Don’t be shy about tweaking the glaze or changing the protein—make this recipe your own!

I love this dish because it brings together family memories, modern flavors, and just a hint of nostalgia. There’s nothing quite like the sound of happy eaters around the dinner table, and these ribs deliver every time. Give them a shot, and let me know how you put your own spin on them!

Drop a comment below if you try these five spice beef short ribs, or share your favorite adaptation. Share this recipe with friends, add it to your Pinterest board, and don’t forget to bookmark for later. Happy cooking—here’s to sticky fingers and big smiles!

Frequently Asked Questions

Can I make five spice beef short ribs ahead of time?

Yes! You can cook the ribs up to a day ahead. Store in the fridge and reheat covered in the oven. The flavors actually get better as they sit.

What if I don’t have Chinese five spice powder?

You can make a quick substitute with equal parts ground cinnamon, star anise, cloves, fennel, and Szechuan peppercorns. Or use a mix of cinnamon and anise for a similar vibe.

Can I use pork ribs instead of beef?

Absolutely! Pork ribs work great—just adjust the cooking time, as they may be a little thinner. Check for tenderness after 1.5 hours.

How do I make the glaze thicker?

If your glaze is too thin, simmer it on the stove for a few minutes until it reduces and gets sticky. Watch closely so it doesn’t burn.

Is this recipe gluten-free?

It can be! Just use tamari instead of regular soy sauce and check your hoisin sauce label. All other ingredients are naturally gluten-free.

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