Asian-Style Glazed Short Ribs

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March 15, 2017


Chef’s Note: It is important to toast your whole spices until it becomes aromatic. It releases and adds layer of flavor to your dish.

  • Prep: 2 hrs
  • Cook: 4 hrs 5 mins
  • 2 hrs

    4 hrs 5 mins

    6 hrs 5 mins

  • Yields: Serves 10


5 kilograms short ribs


1 cup soy sauce

¾ cup white wine vinegar

¼ cup garlic, minced

2 tablespoons Ginger, minced


1 cup meat drippings

1 cup water

¼ cup muscovado sugar or brown sugar

1 teaspoon 5-spice powder

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons oyster sauce

1 toasted star anise

1 tablespoon toasted coriander

½ cinnamon stick

2 tablespoons Korean chili pepper paste

a handful cilantro, chopped

a pinch of white sesame seeds

a pinch of red chili flakes



Preheat oven 250°F.

In a medium bowl, mix all ingredients for marinade, then add the meat.

Cook short ribs at 250°F in the oven for 5 hours.

After short ribs is done cooking remove excess oil and get 1 cup of it’s drippings. Put it in a sauce pot over medium heat and add water, 5 spice powder, soy sauce, hoisin sauce, oyster sauce, star anise, coriander, cinnamon, coffee extract, sugar and pepper paste. Reduce until sauce thick and coats the back of a spoon.

Mix the sauce with the meat.

Garnish with cilantr, sesame seeds and chili flakes.

Asian-Style Glazed Short Ribs
(Featured in December - January 2017 Issue)

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