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!
Servings: 4
Ingredients
For Short Ribs:
- 1 tbsp vegetable oil
- 2 lbs beef short ribs
- 1 pinch Kosher salt
- 1 tsp curry powder
- 1 tsp Chinese five spice
For Sauce:
- 2 cups beef broth
- 1 cup unsweetened applesauce
- 1 tbsp grated fresh ginger or 1 tsp ground ginger powder
- 1 tbsp Chinese five spice
- 2 tsp curry powder
- 1 tbsp chili paste I use sambal oelek
- 1 tbsp black bean sauce
- 3 tbsp apple cider vinegar
- 3 tbsp honey
Garnish
- 1 tsp toasted sesame seeds
- 3 tbsp chopped cilantro
Instructions
- 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.
Nutrition
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