published Dec 20, 2021, updated Sep 03, 2024 What makes Asian short ribs so unique, addictive, and downright delicious? Two things: tender, melt-in-your-mouth beef and a thick, spicy sauce. The key to the meat’s tenderness is the “low and slow” cooking method. As for the sauce, I make use of a handful of the ingredients I find most essential for Asian cooking: Chinese five spice, ginger, chili paste, and black bean sauce. The combination is amazingly aromatic and umami — a balancing act of sour, sweet, and salty flavors. Though these sticky Asian short ribs are very easy to prepare, it does take at least 6 hours of cooking time to put together. When you’re shorter on time, try this Instant Pot short rib recipe or my saucy Chinese Five Spice Ribs.

Slow Cooker – The easiest way to cook low and slow without keeping your oven on for hours.

Storing and Reheating

Leftovers can be eaten within 4 days. Store in an airtight container along with the sauce. This is a fantastic leftover meal as the sauce just continues to flavor the meat! Reheat sticky Asian short ribs in the microwave in short bursts of 15 to 30 seconds until warmed through to ensure they don’t overcook. You may want to remove the meat from the bone so that it’s easier to reheat. Love this recipe? Share it with the world on Pinterest.

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