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Five Spice Beef Short Ribs Recipe Easy Sticky Asian Glazed Ribs

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These Five Spice Beef Short Ribs are slow-baked until fall-apart tender and coated in a sticky, sweet, and savory Asian-inspired glaze. The aromatic five spice powder infuses every bite, making this dish a comforting showstopper perfect for family dinners or special occasions.

Ingredients

Scale
  • 3 lbs beef short ribs (bone-in or boneless, well-marbled)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil (or avocado oil)
  • 1/3 cup soy sauce (low-sodium or regular)
  • 1/4 cup honey
  • 2 tbsp brown sugar (light or dark)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp hoisin sauce
  • 1 tbsp Chinese five spice powder
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/2 cup beef broth (or water)
  • Sesame seeds (toasted, for garnish, optional)
  • Thinly sliced scallions (for garnish, optional)
  • Fresh cilantro or parsley (for garnish, optional)
  • Red chili flakes (for garnish, optional)

Instructions

  1. 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.
  2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2-3 minutes per side until deep golden and crispy around the edges. Work in batches if needed. Transfer seared ribs to a plate.
  3. In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, five spice powder, minced garlic, grated ginger, and beef broth until smooth.
  4. Place the seared ribs back into the Dutch oven in a single layer. Pour the glaze mixture over the ribs, ensuring they are well coated. If using a roasting pan, pour the glaze over the ribs and cover tightly with foil.
  5. Cover and bake in the oven for 2 hours, basting with glaze every 30-40 minutes. After 2 hours, remove the lid/foil and bake uncovered for another 30 minutes to let the glaze thicken and caramelize.
  6. Optional: For extra caramelization, broil the ribs for the last 2-3 minutes, watching closely to prevent burning.
  7. Let the ribs rest for 10 minutes before serving. Garnish with sesame seeds, scallions, cilantro, and chili flakes as desired.

Notes

For gluten-free, use tamari instead of soy sauce and check your hoisin sauce. Searing the ribs adds flavor and helps the glaze stick. Baste regularly for the stickiest results. If the glaze is too thin, simmer to reduce; if too thick, add a splash of broth. Ribs can be made ahead and reheated—the flavor improves overnight. Pork ribs can be substituted; adjust cooking time as needed.

Nutrition

Keywords: five spice beef short ribs, sticky Asian ribs, oven baked ribs, Chinese five spice, glazed ribs, comfort food, easy beef ribs, family dinner

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