The deep, rich flavor of hoisin blended with classic barbecue sauce gives these Asian BBQ ribs a distinctive, savory profile. Serve them with stir‑fried vegetables and rice for a colorful, satisfying meal.
I’m a huge fan of short ribs — they’re one of my favorite cuts because they’re versatile and forgiving. You can braise them in wine, slow-cook them in a traditional barbecue sauce, or dress them with an Asian-inspired glaze like this one. This recipe grew out of my love for barbecue and a newfound appreciation for hoisin sauce: its sweet, savory complexity enhances the barbecue base and creates a deliciously bold, Asian-flavored dish. The low-and-slow cooking makes the meat fall-apart tender—knives are optional. Let’s get cooking.
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds boneless beef short ribs or boneless country-style ribs, cut into 3″ pieces
- Salt and freshly ground black pepper, to taste
- 3/4 cup hoisin sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper (or to taste)
- 2 bunches asparagus spears
- 2 bell peppers (red, yellow, orange, or a mix)
- 3 cups cooked jasmine or basmati rice, prepared according to package directions
Instructions
- Preheat the oven to 250°F (120°C).
- Heat a large frying pan over medium-high heat and add enough olive oil to coat the bottom. Working in batches, sear the ribs for 2–3 minutes per side until nicely browned. Season lightly with salt and pepper as they cook.
- Transfer the browned ribs to a large roasting pan. Cover the pan with foil and bake for 2 hours—low and slow to render the meat tender.
- While the ribs cook, prepare the sauce near the end of the first cooking period. In a bowl combine the hoisin sauce, ketchup, brown sugar, minced garlic, and crushed red pepper. Stir until smooth and set aside.
- After 2 hours, remove the pan from the oven and carefully remove the foil. Transfer the ribs briefly to a sheet of foil or a plate while you pour off excess grease and cooking liquid from the roasting pan.
- Return the ribs to the pan, spoon the hoisin-barbecue sauce evenly over each piece so they are well coated, cover with foil again, and return to the oven for another hour.
- About 15 minutes before the ribs finish, prepare the vegetables. Rinse the asparagus and snap off the woody ends — the stalk naturally breaks where the tender part begins. Cut the asparagus into 1″–2″ pieces. Slice the bell peppers into strips similar in size to the asparagus.
- Heat a large sauté pan over medium-high heat and add a little olive oil to coat the bottom. When the oil is hot, add the asparagus and bell peppers. Stir constantly and cook 5–7 minutes until the vegetables are just fork tender; avoid overcooking so they stay crisp and bright.
- Remove the ribs from the oven and transfer to a serving dish. Pile the stir-fried vegetables on top or alongside, and serve over cooked jasmine or basmati rice.
Taste and adjust seasoning if needed, then serve hot. The combination of hoisin and barbecue sauce yields tender, flavorful ribs with a sweet-savory glaze that pairs perfectly with crisp vegetables and fragrant rice. Enjoy!
Asian BBQ Ribs with Stir Fry Vegetables and Rice
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds boneless beef short ribs or country-style ribs, cut into 3″ pieces
- Salt and fresh ground pepper, to taste
- 3/4 cup hoisin sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper, or to taste
- 2 bunches asparagus spears
- 2 bell peppers (red, yellow, orange, or a mix)
- 3 cups cooked jasmine or basmati rice, prepared according to package directions
Instructions
- Preheat oven to 250 degrees.
- Coat the bottom of a large frying pan with olive oil and place over medium-high heat. Sear the ribs, in batches, for 2–3 minutes per side. Season lightly with salt and pepper. Transfer browned ribs to a large roasting pan, cover with foil, and cook for 2 hours.
- Near the end of the cooking time, combine hoisin sauce, ketchup, brown sugar, minced garlic, and crushed red pepper in a bowl and stir to combine.
- Remove the pan from the oven, remove the foil, and move the ribs to foil while you pour off excess grease and cooking liquid. Return the ribs to the pan, spoon the sauce evenly over them, replace the foil, and return the pan to the oven for 1 hour.
- Snap the tough ends off the asparagus and cut into 1″–2″ pieces. Slice the bell peppers into similar-sized strips. About 10–15 minutes before the ribs are done, heat a large sauté pan over medium-high heat with a bit of olive oil. Add the asparagus and bell peppers and cook, stirring, for 5–7 minutes until just fork tender. Remove from heat.
- Remove the ribs from the oven, transfer to a serving dish, pile the vegetables on top or alongside, and serve with cooked rice.
Nutrition
Carbohydrates: 58 g |
Protein: 51 g |
Fat: 32 g |
Saturated Fat: 11 g |
Cholesterol: 135 mg |
Sodium: 984 mg |
Potassium: 1359 mg |
Fiber: 5 g |
Sugar: 24 g |
Vitamin A: 2579 IU |
Vitamin C: 60 mg |
Calcium: 84 mg |
Iron: 9 mg
Nutrition information is an estimate calculated from generic ingredients and should be used as a guideline only.
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