Spicy Braised Beef Ribs

Course: Main Course

Cuisine: Asian, Korean, North American

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 427kcal

Author: Lord Byron's Kitchen

Beef ribs are braised in a sweet and sticky sauce prepared with red pepper paste and chilies. These moist and tender ribs are perfect for a cold winter night’s dinner! Using easy to find Asian ingredients, these Spicy Braised Beef Ribs are easy to prepare and are simmered until the meat is practically falling off the bone!

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Ingredients

2 pounds beef ribs, separated (cut between each bone)

Sauce Ingredients:

3 cups water
1 cup sugar
1/2 cup low-sodium soy sauce
1/4 cup corn syrup (can be substituted with molasses)
1/2 cup red pepper paste (gochujang or your favourite thick red pepper paste)
10 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon dried chili flakes
1/2 teaspoon ground black pepper

Garnish and Finishing Ingredients:

1/4 cup cornstarch, whisked with 3 tablespoons water
1 teaspoon seasame seeds, for garnish
finely chopped chives or green onions

Instructions

Add all of the sauce ingredients to a large dutch oven and stir to combine. Turn the heat to medium and allow the sauce to heat up.
In the meantime, rinse the beef ribs under cold running water. Gently massage each piece taking the time to feel for small bone fragments and remove any if found.
Once all of the ribs have been cleaned, add them to the pot with the sauce and increase the heat to high.
As the sauce and rib mixture comes to a boil, some foam will gather at the top. Use a spoon to scoop out the foam and discard it.
Once all of the foam has been removed, reduce the heat to simmer and place a lid on the pot.
Simmer the spare ribs for 1 hour, checking at the 45 minute mark to stir.
Add the sliced hot peppers and cover to simmer for 15 additional minutes.
Next, whisk together the cornstarch and water to make a slurry.
Remove the lid and slowly pour in the slurry mixture while stirring the ribs and sauce. This will thicken the sauce.
Once thickened, turn off the heat and allow the ribs to rest for 5 minutes, uncovered, before serving.
Plate and garnish. Enjoy!

Notes

Once the ribs are fully cooked and the sauce is thickened, you might want to transfer the ribs to a baking pan and place them under the broiler for a minute or two to add a little browning, char, and flavour. This step is completely optional.

Nutrition