Sticky Beef Ribs Glaze (Printable version)

Tender beef ribs slow-cooked and glazed with a sticky, sweet, and tangy sauce for rich flavor and texture.

# List of ingredients:

→ Beef

01 - 3.3 lbs beef short ribs

→ Marinade & Sauce

02 - 1/4 cup soy sauce (use gluten-free if needed)
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 1/4 cup brown sugar
06 - 2 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 2 tbsp tomato ketchup
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp chili flakes (optional)
12 - 1/2 tsp ground black pepper

→ Garnish

13 - 2 tbsp sesame seeds
14 - 2 spring onions, thinly sliced

# Directions:

01 - Preheat the oven to 320°F (160°C).
02 - Whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, tomato ketchup, garlic, ginger, chili flakes, and black pepper in a bowl.
03 - Place the beef ribs in a large roasting dish and pour half the marinade over them, turning to coat evenly. Reserve the remaining marinade.
04 - Cover the dish tightly with aluminum foil and bake for 2 hours, turning the ribs once halfway through.
05 - While ribs bake, pour the reserved marinade into a small saucepan and simmer over medium heat for 6 to 8 minutes until slightly thickened. Set aside.
06 - Remove foil from ribs, increase oven temperature to 400°F (200°C). Brush ribs generously with the thickened glaze.
07 - Return ribs to oven uncovered for 20 to 30 minutes, basting once or twice, until sticky and caramelized.
08 - Transfer ribs to a serving platter and sprinkle with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The meat pulls away from the bone with just a fork, no wrestling required.
  • That glaze clings to every ridge and gets deeply caramelized without burning.
  • It looks impressive but the oven does most of the heavy lifting while you relax.
02 -
  • Do not skip the foil in the first stage, the ribs need that trapped steam to tenderize properly.
  • Simmer the reserved marinade separately so it thickens into a proper glaze and does not stay thin and runny.
  • Baste at least twice in the final roast or the glaze will not build up into that signature sticky coating.
03 -
  • Let the ribs rest for five minutes after pulling them from the oven so the glaze sets slightly and does not slide off.
  • Use a silicone basting brush instead of bristle, it handles the thick sticky glaze much better and cleans up easier.
  • If the glaze starts to darken too quickly in the final roast, tent the ribs loosely with foil and lower the heat just a touch.

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