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Sticky Asian Short Ribs

These sweet and sticky braised short ribs are fall-apart tender and filled with bold Asian flavors. The richness of the short ribs is balanced out when served with a fresh and flavorful homemade Asian slaw. This recipe can be made in the oven or on the grill in a cast iron Dutch oven. 

Sticky Asian Short Ribs 

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 2 hours 10 minutes
Serves: 4


2 lbs. 

Short Ribs, thick-cut

2 T 

Olive Oil 
1/2 cup Low Sodium Soy Sauce
1/4 cup Lime Juice
2 T Hoisin Sauce
2 T Honey
1 T Brown Sugar
2 T Seoul Train Sesame Citrus
Garlic Cloves, crushed
1 lb.  Packaged Slaw Mix
2 tsp Seoul Train Sesame Citrus
3 Scallions, thinly sliced
2 T Toasted Sesame Oil 
1/4 cup Rice Wine Vinegar
2 T Lemon Juice
1 T Honey
1 T Ginger, grated
1 T Sesame Seeds, toasted



    1. Preheat oven to 325 F.

    2. Heat olive oil in a Dutch oven over medium heat.  Add short ribs and brown on each side, 2 to 3 minutes per side.  Then briefly sear all ends.

    3. Meanwhile, whisk together the soy sauce, lime juice, hoisin, honey, brown sugar, Seoul Train, and crushed garlic.  When short ribs are nicely browned, pour sauce over them, then turn with tongs to coat.

    4. Cover Dutch oven and cook in the oven for 2 hours (turning ribs half way through cooking). 

    5. Meanwhile, prepare the slaw: Place slaw mix in large mixing bowl and toss in Seoul Train and scallions.  Whisk together the sesame oil, vinegar, lemon juice, honey, and grated ginger. Pour over slaw mixture. Cover and refrigerate while short ribs are in the oven.  When ready to serve, garnish with toasted sesame seeds and another sprinkling of Seoul Train.

    6. Remove short ribs from the oven.  The ribs should have pulled away from the bone.  Transfer short ribs to a pan, and bring the sauce to a boil, whisking occasionally for 3 minutes.  The sauce will thicken and become “sticky.” Return short ribs to sauce and coat. Garnish with scallions and toasted sesame seeds.  Serve with a healthy serving of slaw.
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