Asian Barbecued Short Ribs

Total Time: Prep: 25 min. Bake: 1-3/4 hours,Makes: 8 servings

Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a midwestern meat plant, gave me this recipe. It was an immediate hit with my family! —Connie McDowell, Lincoln, Nebraska


  • 4 pounds bone-in beef short ribs
  • 1 tablespoon canola oil
  • 1 medium onion, sliced
  • 3/4 cup ketchup
  • 3/4 cup water, divided
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • Optional: Julienned green onions and sesame seeds


  1. In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, about 2 minutes. Return ribs to the pan.
  2. Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
  3. Cover and bake at 325° until ribs are tender, 1-3/4-2 hours.
  4. Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.


1 each: 240 calories, 13g fat (5g saturated fat), 55mg cholesterol, 854mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 20g protein.

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