Slow Cooker Asian-style Glazed Beef Ribs Recipe

Slow cooker Asian-style glazed beef ribs

Course Main Course
Cuisine Asian Fusion
Keyword slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 4
Author Connie Veneracion


  • 1 kilogram beef short ribs cut into serving size pieces
  • 1/3 cup light soy sauce (I used Kikkoman)
  • 4 tablespoons lime juice (or lemon or kalamansi)
  • 1/4 cup sugar
  • 1/2 teaspoon whole peppercorns
  • 1 star anise
  • 4 finger chilies slit open
  • 4 cloves of garlic crushed
  • 2 inch piece of ginger peeled and thinly sliced
  • 1 bay beaf
  • sesame seeds toasted
  • scallion sliced
  • fresh cilantro


  • Parboil the beef in lightly salted boiling water for about 10 minutes (see “What is blanching and how is it different from parboiling?“). This will help the beef pieces retain their shape during the low, slow cooking.
  • Scoop out, strain and transfer to the slow cooker.
  • Mix together the soy sauce, lime juice and sugar. Throw in the peppercorns, star anise, chilies, garlic, ginger and bay leaf. Taste. If you’re not satisfied with the balance of flavors, make the adjustments now.
  • Pour the sauce mixture over the beef.
  • Turn the slow cooker on to HIGH. After two hours, set the slow cooker to LOW and cook the beef overnight or for about eight to 10 hours.
  • Strain the beef. Keep hot.
  • Strain the sauce and measure. Stir in half as much sugar. Boil over medium heat, uncovered, until syrupy.
  • Pour the glaze over the beef. Sprinkle with sliced scallions, torn cilantro and toasted sesame seeds. Serve at once.
  • If you’re preparing the beef ribs a day or two in advance, transfer the beef and all the contents of the slow cooker to a shallow container so that the beef pieces are in a single layer and all are touching the sauce. A wide baking dish is ideal. Cover tightly with foil and keep in the fridge.
  • Thirty minutes before serving time, reheat the beef, still covered, in a 325F oven for about 20 minutes.
  • Lift out the meat and move to the food warmer or serving platter. Strain the sauce and make the glaze. Proceed as above.


Updated from a recipe originally published on December 4, 2013.