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close up: sticky asian short ribs
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4.67 from 3 votes

Sticky Asian Short Ribs

Sweet and sticky Asian short ribs are slow cooked until tender and coated in a thick, spicy sauce that’s good enough to eat on its own!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: main dishes
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin


For Short Ribs:

For Sauce:


  • Add vegetable oil to large saute pan over medium-high heat. Grease inside of slow cooker with non-stick cooking spray, or use a slow cooker liner.
  • Season both sides of beef short ribs with salt, curry powder and Chinese five spice. Sear in hot oil on both sides until browned. Transfer seared ribs to slow cooker. Deglaze the pan with beef broth and set aside.
  • In a small bowl, whisk together applesauce, fresh ginger, Chinese five spice, curry powder, chili paste, black bean sauce, deglazed pan drippings with broth, and apple cider vinegar.
  • Pour mixture over browned beef short ribs and place lid on crockpot. Cook for 6 hours or until meat is fork tender and falling apart.
  • Remove meat from slow cooker, transfer to serving platter and cover with foil to keep warm.
  • Transfer sauce to a small saucepan over medium heat. Add honey and cook sauce until thick and reduced in half. Pour sauce over beef short ribs and garnish with toasted sesame seeds and chopped cilantro leaves.


Calories: 398kcal | Carbohydrates: 24g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 705mg | Potassium: 806mg | Fiber: 2g | Sugar: 20g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 6mg