Five Spice Short Ribs with Hoisin Barbecue Sauce
Indulge in the rich, savory flavors of Five Spice Short Ribs with Hoisin Barbecue Sauce, an irresistible recipe perfect for a cozy dinner or an impressive feast. These fall-off-the-bone beef short ribs are seasoned with the bold, aromatic warmth of Chinese five-spice powder and slow-braised in a savory broth infused with soy sauce, rice vinegar, garlic, and ginger. A glossy hoisin barbecue glaze, enhanced with honey and a touch of sriracha, adds a sweet and tangy kick before the ribs are caramelized to perfection under the broiler. Garnished with vibrant green onions and crunchy sesame seeds, this dish seamlessly combines the best of Asian-inspired and barbecue flavors. Ideal for special occasions or weekend gatherings, this braised short rib recipe is a hearty crowd-pleaser you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Beef short ribs
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tsp Chinese five-spice powder
- 2 tbsp Vegetable oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 2 cups Beef broth
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 cup Hoisin sauce
- 2 tbsp Honey
- 1 tsp Sriracha
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Sliced green onions, for garnish
- 1 tbsp Sesame seeds, for garnish
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt, pepper, and Chinese five-spice powder, ensuring an even coat on all sides.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until brown, about 2-3 minutes per side. Remove the ribs and set them aside.
Reduce the heat to medium and add the diced onion. Sauté until softened, about 5 minutes.
Add the minced garlic and ginger, and cook for another 1 minute until fragrant.
Pour in the beef broth, soy sauce, and rice vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the short ribs to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a lid or tightly with aluminum foil.
Transfer the pot to the preheated oven and braise the short ribs for 2.5 to 3 hours, or until they are tender and fall easily off the bone.
While the short ribs are cooking, prepare the hoisin barbecue sauce by combining hoisin sauce, honey, and sriracha in a small bowl. Set aside.
Once the short ribs have finished braising, carefully remove them from the pot and transfer them to a baking sheet lined with foil.
Skim excess fat from the cooking liquid in the pot and strain, if desired. Place the pot back on the stove over medium heat and bring the liquid to a simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually whisk the slurry into the simmering liquid to thicken. Cook for 2-3 minutes until the sauce has thickened to your desired consistency.
Brush the short ribs generously with the prepared hoisin barbecue sauce and broil under high heat for 3-5 minutes, or until the glaze caramelizes slightly.
Serve the short ribs with the thickened sauce from the pot, garnished with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
5757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 24330 mg | 1058% | |
| Total Carbohydrate | 403.8 g | 147% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 291.7 g | ||
| Protein | 353.8 g | 708% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 726 mg | 56% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 6471 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
