Asian Glazed Short Ribs (Airfryer/Pan Fried/Grilled)

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Asian Glazed Short Ribs have become an extremely popular dish due to their delicious sweet and tangy flavor profile and tender, fall-off-the-bone texture when cooked properly. This recipe is also highly adaptable, with many different ways to cook the ribs and create the glaze. The end result is a dish that will please a crowd with complex savory, sweet, and spicy flavors. This versatile recipe works for both everyday family dinners or impressive dinner parties. The ribs can be prepped in advance and thrown on the grill or in the oven just before guests arrive. Read on for everything you need to know to master making Asian Glazed Short Ribs at home.

Air Fryer Method for Asian Glazed Short Ribs

Air frying is one of the quickest and easiest ways to cook Asian glazed short ribs to tender, fall-off-the-bone perfection. Here’s what you’ll need:

Ingredients:

• 2 pounds bone-in beef short ribs
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 2 tablespoons toasted sesame oil
• 2 scallions, sliced

Steps:

1. Cut short ribs into individual portions if needed. Mix together all glaze ingredients and marinate ribs for 30 minutes.
2. Arrange ribs in air fryer basket in a single layer. Air fry at 390°F for 15 minutes.
3. Brush ribs with glaze and air fry for 8 more minutes. Flip ribs, brush with more glaze and cook 6-10 more minutes until glaze is caramelized and ribs are fall-apart tender.
4. Let ribs rest 3 minutes before serving. Garnish with scallions. Enjoy with rice and veggies!

The key for air frying is to cut ribs into individual pieces so they cook evenly. Flipping halfway through ensures the meat cooks through and the glaze nicely caramelizes.

Creating a Perfect Pan Sauce

A flavorful pan sauce takes these ribs to the next level. Try thiseasy method:

1. Sear the ribs in a hot skillet to get nice browning on all sides. Remove ribs and set aside.
2. Deglaze the pan with 1/2 cup broth, scraping up any browned bits from the bottom.
3. Add glaze ingredients and simmer until reduced and thickened to a syrupy sauce.
4. Add cornstarch slurry if needed to thicken further.
5. Toss ribs in glaze to coat before serving.

Browning the ribs first builds tons of flavor. Simmering the glaze concentrates the flavors. And cornstarch mixes with cool water into a quick thickening agent.

For best results, use chicken or beef broth and let the sauce reduce by half. The finished glaze will coat the ribs with an irresistible sticky sweet and savory layer.

Grilling Method for Caramelized Asian Ribs

Grilling Asian glazed short ribs over high heat makes the glaze bubble and caramelize into the most finger-licking sticky coating:

You’ll need:

• 2-3 pounds beef short ribs
• Oil for rubbing
• [Asian Glaze Ingredients](See glaze recipe below)

Steps:

1. Rub ribs all over with oil. Sprinkle with salt and pepper.
2. Sear ribs over direct high heat for 2-3 minutes per side until well browned.
3. Move ribs to indirect heat. Brush with glaze. Close grill lid.
4. Cook for 1-1.5 hours with lid closed until very tender, brushing with glaze every 10-15 minutes.
5. For the last 10 minutes put ribs over direct heat. Brush with glaze and let caramelize.
6. Remove ribs from grill and let rest 5 minutes before cutting and serving.

The key on the grill is searing first for maximum flavor, then using indirect heat to slowly render and tenderize the ribs. Brushing with glaze periodically glazes and candies the outside. Finish back over high heat for irresistible caramelized sticky ribs!

Asian Glaze Recipe for Short Ribs

The Asian glaze is what gives these short ribs their signature flavor. While you can buy a premixed glaze, making it yourself lets you customize it to your taste.

Core ingredients include:

• Sweet element – Honey, brown sugar, etc
• Sour element – Rice vinegar, lime juice, etc
• Umami flavor – Soy sauce, miso paste, hoisin
• Aromatics – Garlic, ginger, chili flakes

Here is a basic ratio to start with:

• 1/4 cup honey or brown sugar
• 3 tablespoons soy sauce or hoisin
• 2 tablespoons rice vinegar or lime juice
• 1-2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• Red pepper flakes to taste

To make the glaze:

• Combine all ingredients in a small saucepan
• Whisk together over medium heat until smooth and bubbly
• Let cool slightly before using to brush over ribs

Feel free to adjust to your tastes! For spicy glaze add more chili flakes or sriracha. For tangy glaze use more vinegar/lime. For sweeter glaze use honey or add maple syrup. You could also add spices like five spice powder or sesame seeds.

Sides to Serve with Asian Glazed Short Ribs

These succulent ribs pair well with a variety of sides that soak up the tasty glaze.

Some options include:

• Steamed jasmine rice
• Sautéed bok choy
• Roasted broccoli
• Coconut curry vegetables
• Sesame soba noodles
• Kimchi fried rice
• Miso soup
• Green salad with ginger dressing

Rice or noodles are classic pairings that work well to balance the rich ribs. Crisp, bright vegetables complement the savory umami glaze.

For a complete meal, aim for 1 rib protein, 1 carb/grain, and 1-2 vegetable sides. Some examples:

• Short ribs, jasmine rice, bok choy
• Short ribs, soba noodles, green salad
• Short ribs, fried rice, roasted broccoli

Mix and match to create a customized bowl that suits your tastes!

How to Plate Asian Glazed Short Ribs?

Follow these plating tips for an eye-catching presentation:

• Mound steamed white rice in a bowl or on a plate. Top with short ribs.
• Arrange ribs leaning against each other for height.
• Pour glaze over and around ribs so it pools at the bottom.
• Garnish with chopped scallions and sesame seeds.
• On the side, place sides like sautéed bok choy.
• For individual portions, serve 1 large or 2-3 small short ribs per person.

With the glaze drizzled over the top, the dish will look glossy and irresistible. The green scallions add fresh contrast while sesame seeds complement the Asian flavors.

For a more casual presentation, serve the ribs stacked high on a platter with sides in bowls for family-style dining. Provide extra glaze for drizzling at the table.

Tips and Tricks for Perfect Asian Glazed Short Ribs

Follow these tips to ensure your Asian glazed short ribs come out tender and full of flavor every time:

• Choose meaty ribs with lots of marbling for best results. Look for plates or flanken cut ribs.
• Trim excess fat to prevent smoking and flare-ups if grilling.
• Cut ribs into individual portions so they cook evenly.
• Cook low and slow – ribs need long braising or grilling time to become fall-off-the-bone tender.
• Keep glaze on hand to brush onto ribs multiple times during cooking.
• Rest ribs 5 minutes before cutting so juices redistribute.
• Add cornstarch to thicken glaze into a sticky sauce.
• Sub hoisin or oyster sauce for the soy sauce in the glaze.
• Use chicken or beef broth as the liquid for the glaze.

Proper cut of meat, low and slow cooking method, and frequent glazing are key for the ideal tender, saucy results.

Frequently Asked Questions

What cut of beef should I use?

Look for plate or flanken style short ribs. Chuck short ribs also work well. Avoid back ribs which have less meat.

Can I prep these in advance?

Yes! Cooked ribs keep refrigerated up to 4 days. Glaze can be made 1 week ahead.

What if ribs aren’t tender enough?

If not fall-apart tender, try simmering in glaze up to 2 hours until fork tender.

Can I use a slow cooker?

Cook on low up to 8 hours until very tender. Brush with glaze periodically.