Asian Beef Ribs Recipe
Spicy sweet Asian beef ribs with a secret ingredient! Today’s beef ribs recipe not only delivers on flavor, it’s a great way to break in your grill this season.
Secretly, I’ve been grilling all year long… even in the dead of winter.
Yet, I hear rumors that some of you have yet to pull the cover of your grill in 2014.
Well my friends, it’s time!
So to inspire you to crank up the backyard flames, I’ve got an amazing beef ribs recipe that will set the bar high for all your other grilled favorites.
My asian-inspired beef ribs and brushed with a tangy glaze made with seasoned soy sauce, fish sauce, sriracha, garlic… and Musselman’s Apple Butter. Surprise!
You would not believe the level of depth and richness that apple butter can give to grilled ribs. Apple butter on ribs is a must-try this grilling season. The thick texture provides the most amazing bark on the outside of the ribs, sealing in all the juicy flavors.
And the dark fruity flavor of apple butter mixed with exotic asian ingredients? To die for.
Seriously.
I like to start this “grilled” beef ribs recipe in the oven. You can certainly grilled them the first few hours on low heat, but I find it’s easier to control the time and juiciness by baking the ribs first.
Then I brush the beef ribs with my special apple butter glaze, a second time, and grill them over high heat to form and crusty bark on the outside.
What you end up with is a beefy pile and crisp, juicy, fall-off-the-bone, melt-in-your-mouth, spicy-sweet goodness that you can’t stop eating. This beef ribs recipe is fight-over-the-last-rib, even battered-and-beaten-but-still-the-winner, good.
And yes, there will be finger licking.
Serve these beef ribs with your favorites southern sides, or get even more adventurous and try them with a side of kimchi.
Either way, your tastebuds (and family) will thank you.
Asian Beef Ribs Recipe
Ingredients
- 6 pounds beef ribs
- 1 cup Mussleman's Apple Butter
- 1/3 cup seasoned soy sauce like Golden Mountain
- 2 tablespoons Sriracha
- 2 tablespoons fish sauce
- 3 cloves garlic minced
- 1/2 cup sliced green onions for garnish
- 3 cups kimchi optional for serving
Instructions
- Preheat the oven to 350 degrees F. Place the beef ribs in a large roasting pan and pat dry.
- Then mix the Musselman's Apple Butter, seasoned soy, Sriracha, fish sauce, and garlic in a medium bowl. Brush half of the sauce over the ribs and save the rest for later. Cover tightly with foil and bake for 3 hours, until the meat easily pulls off the bone.
- Preheat the grill to high heat. Allow the beef ribs to rest for 15 minutes, then cut them apart between the bones. Brush them with more sauce and grill the ribs for 5-10 minutes per side until and crust or "bark" forms on the outside. Sprinkle with green onions, and serve warm, with a side of kimchi.
Nutrition
Disclosure: This post is sponsored by Musselman’s Apple Butter. All opinions are my own.
Look wonderful. Im wondering if the oven time could be exchanged for a slowcooker. Has anyone tried this?
Made these for Sunday dinner, family loved them! I would recommend 350 for 2.5 hours if the ribs dont have a lot of meat on them. And check them maybe halfway thru to turn in the amazing sauce!
Okay, we modified just a tiny bit…We used pork baby back ribs and left out the fish sauce since we didn’t have any on hand….lemme say, these ribs are better than any I’ve EVER tasted! The family LOVED them. A little rice and Kimchee compliments the meal. Definitely adding this to our rotation!!! TYVM!!!
Juicy recipe. I use a much thinner glaze; will have to try this apple butter, especially as a marinade! By the way, I love your Villeroy and Boch dishes! You always choose the perfect combination for displaying the food.
I bet this would be even more delicious on pork ribs and chops…since Apple and pork are the best combo ever!
Mmmmmm! Can I have a plate of these for breakfast?!
I love ribs, but I’ve had a hard time making them, anxious to try this recipe!
Love spiced up, homemade ribs! Sriracha rocks! These look wonderful, and Asian flavors work so well with beef.