Sticky Beef Ribs Glaze

I was elbow-deep in a marinade when my neighbor poked her head over the fence and asked what smelled so good. The ribs were still raw, just sitting in their bath of soy and honey, but somehow the garlic and ginger were already working their magic. That batch turned out so sticky and rich that she started timing her weekend walks to coincide with my oven timer.

The first time I made these for a winter dinner party, I forgot to reserve half the marinade and had to improvise a glaze from scratch. Guests were already seated when I realized my mistake, but I whisked together what I had left in the pantry and brushed it on anyway. They still talk about those ribs, and I never told them about the panic in the kitchen.

Ingredients

• Beef short ribs: Look for ribs with good marbling and a thick cap of meat, the fat will melt down and keep everything moist during the long bake.
• Soy sauce: This is your salt and umami base, and using a gluten-free version works perfectly without any flavor compromise.
• Honey: It caramelizes beautifully under high heat and balances the salty punch from the soy.
• Hoisin sauce: Adds a deep, slightly sweet funk that makes the glaze taste complex and layered.
• Brown sugar: Helps build that glossy, sticky coating and adds molasses warmth.
• Rice vinegar: Cuts through the sweetness with a gentle tang and keeps the sauce from feeling heavy.
• Sesame oil: Just a tablespoon brings a toasty, nutty aroma that fills the whole kitchen.
• Tomato ketchup: It might sound odd, but it adds body and a subtle tomatoey sweetness that rounds everything out.
• Garlic and ginger: Freshly minced and grated, these two are the aromatic backbone and they mellow into something almost sweet as they cook.
• Chili flakes: Optional, but a teaspoon gives just enough heat to wake up your taste buds without overpowering the glaze.
• Sesame seeds and spring onions: The final sprinkle adds crunch, color, and a fresh contrast to all that rich stickiness.

Instructions

Prep the oven and marinade:

Preheat your oven to 160°C and whisk together soy sauce, honey, hoisin, brown sugar, vinegar, sesame oil, ketchup, garlic, ginger, chili flakes, and black pepper until smooth. The smell alone will make you hungry.

Coat the ribs:

Lay the ribs in a roasting dish and pour half the marinade over them, turning each piece so it is well coated. Set the other half aside in a small bowl, you will need it later for glazing.

Slow roast covered:

Cover the dish tightly with foil and slide it into the oven for 2 hours, flipping the ribs once at the halfway mark. The low heat breaks down the connective tissue and makes the meat impossibly tender.

Thicken the glaze:

While the ribs cook, pour the reserved marinade into a saucepan and simmer it over medium heat for 6 to 8 minutes until it reduces and clings to the back of a spoon.

Finish with high heat:

Remove the foil, crank the oven up to 200°C, and brush the ribs generously with your thickened glaze. Roast uncovered for 20 to 30 minutes, basting once or twice, until the edges are dark, sticky, and caramelized.

Garnish and serve:

Transfer the ribs to a platter and scatter sesame seeds and spring onions over the top. Serve them hot with rice, slaw, or roasted vegetables on the side.

Save

One Sunday afternoon, my brother-in-law showed up unannounced and caught me licking glaze off my fingers straight from the pan. Instead of judging me, he grabbed a spoon and joined in, and we ended up eating half the batch before anyone else even sat down. That is when I knew this recipe was a keeper.

Serving Suggestions

These ribs pair beautifully with fluffy jasmine rice that soaks up every drop of glaze, or a crunchy cabbage slaw dressed with lime and sesame to cut through the richness. Roasted bok choy or blistered green beans also make a great side, adding a slight bitterness that balances the sweet sticky sauce.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat wonderfully in a low oven or even a hot skillet. I have also shredded leftover rib meat and tossed it into fried rice or stuffed it into steamed buns, and it tastes just as good the second time around.

Customization Ideas

If you like extra heat, stir a spoonful of sriracha or gochujang into the marinade before you coat the ribs. For a deeper five-spice flavor, swap the hoisin for extra soy sauce and add a teaspoon of Chinese five-spice powder instead.

• Try adding a splash of pineapple juice to the marinade for a tropical twist.
• Swap beef ribs for pork spare ribs if that is what you have on hand, the method stays the same.
• Finish with a squeeze of fresh lime juice right before serving for a bright, zesty lift.

Save

There is something deeply satisfying about pulling a tray of glossy, caramelized ribs from the oven and watching everyone lean in a little closer. Make these once, and they will become your go-to whenever you want to impress without the stress.

Recipe FAQ

→ How long should the beef ribs be slow-cooked?

Beef ribs should be covered and baked at a low temperature for 2 hours to achieve tender, fall-off-the-bone meat.

→ What ingredients create the sticky glaze?

The glaze is made from soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, tomato ketchup, garlic, ginger, chili flakes, and black pepper.

→ Can this dish be made gluten-free?

Yes, by using gluten-free soy sauce and hoisin sauce, the dish can be suitable for a gluten-free diet.

→ What is the purpose of glazing the ribs after slow-cooking?

Glazing and finishing the ribs under higher heat creates a sticky, caramelized crust that enhances flavor and texture.

→ What sides pair well with these beef ribs?

Steamed rice, slaw, or roasted vegetables complement the rich and sticky beef ribs perfectly.