THE RECIPE JOURNAL · Main Course
Sweet and Sticky Asian Short Ribs
These tender ribs are packed with a deliciously sweet and sticky glaze that will have everyone asking for seconds. Perfect for a cozy dinner or special gathering, they’re easy to make and full of bold, savory flavors.
FROM THE KITCHEN • Sweet and Sticky Asian Short Ribs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by seasoning the short ribs with a good pinch of salt and pepper, then pop them into your slow cooker. In a separate jar or bowl, mix together the water, preserves, chili sauce, soy sauce, Worcestershire, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger. Give it a good shake or stir until everything is well combined. Pour this sauce over the ribs, making sure each piece gets nicely coated. Cover and cook on low for about 6 to 9 hours, until the meat is tender enough to fall off the bone. If you’re short on time, cooking on high for 3 to 6 hours works too. Once done, give the ribs a little stir in the sauce before serving.
Why you’ll love it
These ribs are packed with rich, savory flavors balanced by a touch of sweetness. The meat becomes tender and juicy after slow cooking, making every bite melt in your mouth. It's a perfect dish for both casual dinners and special occasions.
How to serve
Serve these ribs with steamed jasmine rice and a side of sautéed greens like bok choy or snap peas. A fresh cucumber salad or pickled vegetables can add a nice contrast to the sticky glaze and rich meat.
Storage & leftovers
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the meat tender and the sauce sticky. For longer storage, freeze the ribs for up to 2 months.
