Slow-Baked Asian-Glazed Beef Ribs
Slow-baked bone-in beef ribs infused with garlic, ginger, five-spice, and hoisin, finished with a sticky, caramelized glaze under the broiler.
Ingredients
- 1.2kg bone-in beef ribs
- 8 garlic cloves, pressed
- 1 thumb-size piece fresh ginger, grated
- 3 small spring onions, roughly cut
- 120ml soy sauce
- 60ml hoisin sauce
- 3 tbsp maple syrup
- 2 tbsp Shaoxing wine
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tbsp dark soy sauce
- Black pepper, to taste
Instructions
- Whisk the pressed garlic, grated ginger, spring onions, soy sauce, hoisin, maple syrup, Shaoxing wine, rice vinegar, sesame oil, five spice, dark soy sauce, and black pepper together.
- Marinate the beef ribs in a sealed bag in the fridge for up to overnight, flipping halfway.
- Preheat oven to 135°C and double-line a baking tray with foil.
- Place ribs fat-side up on the tray, cover tightly with foil, and bake for 3.5 to 4 hours until tender. Reserve leftover marinade.
- Boil the reserved marinade in a saucepan for 10–15 minutes until reduced and thick.
- Uncover ribs, brush with the glaze, and broil for 5 minutes. Rest loosely covered for 20 minutes before serving.
Notes
| Protein: 48g | Fat: 42g | Carbs: 22g | Fiber: 1g |
(Note: Macronutrients calculated per serving based on 3 hearty portions total)
Tips
- Storage & Shelf Life: Store leftover ribs in an airtight container in the fridge for up to 3 to 4 days. Reheat gently covered in the oven or microwave.
- Meat Thickness: If your ribs are particularly thick, lean toward the full 4-hour mark to guarantee fall-apart tenderness.