Sweet and Spicy Soy Glazed Beef Ribs

I wasn’t sure I was going to have an opportunity to make this sweet and spicy soy-glazed beef ribs. The Boston area recently just became hot. When I say hot, I should clarify that this is by the standards of a Boston area resident. The high 80s to low 90s seem hot now. Back in the days, when I lived in California, these same temps always felt so moderate. I guess I am truly a New Englander now. Luckily for me, yesterday, we had a temporary dip in temperature into the 70s and I felt like I could use the oven again. So, I quickly made this sweet and spicy soy glazed beef ribs.

Sweet and Spicy Soy Glazed Beef Ribs

A plate of sweet and spicy soy glazed beef ribs dusted with sesame seeds and sping onions on a white plate.
Sweet and Spicy Soy Glazed Beef Ribs Potrait

When it comes to ribs, I tend to have a lot of FOMO because I don’t eat pork. So, I will often opt for chicken when I am at a BBQ place as a safe option. Learning how to cook beef ribs is one way of banishing that fear of missing out. It often feels like a cumbersome process because of the fear of it won’t be as tender as I want. Plus, that massive piece of bone can feel so daunting for a basic kitchen. This sweet and spicy beef ribs recipe banishes all that fear.

The process of cooking this recipe is mostly hands-off. You are really just searing the beef ribs and making the soy glaze. The total amount of supervisory time is about 30 minutes. Beyond that, the beef ribs basically sit in the oven at a low temperature of 250F and come tender enough to fall off the bone.

A bowl of lo mein noodles with chunks of soy glazed beef ribs, spring onions and vegetables. There is a pair of chopsticks on the edge of the plate.
Bonus point:

Make more ribs than you need because the leftover also makes a damn good noodle dish using Lo Mein noodles from the Asian grocers. The recipe for making the leftover is on my Instagram page.

Sweet and Spicy Soy Glazed Beef Ribs

Easy peasy beef ribs slowed cooked in the oven and glazed with a heavenly sticky sweet and spicy soy glaze.
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Course Dinner
Cuisine American, Chinese


  • 2 Ibs Beef Ribs
  • 1 cup Soy Sauce
  • 2 tbsp Sesame Oil
  • 3 Cloves Garlic
  • 2 Tbsp Ginger (Grated)
  • 1/2 Tsp Fish Sauce
  • 1/4 Cup Honey
  • 1 Tbsp Sugar
  • 1 Tbsp Salt
  • 1 Tsp Freshly Grinded Black Pepper
  • 1 Tsp Chilli Flakes
  • 2 Tbsp Canola/Vegetable Oil


Making The Soy Glaze

  • Combine garlic, ginger, chilli flakes, soy sauce, sesame oil, fish sauce, sugar and honey in a saucepan.
  • Bring mixture to a boil and reduce heat. Allow mixture to reduce by half to a sticky consistency. Take off heat.

Cooking Beef Ribs

  • Preheat oven to 250F.
  • Combine salt and black pepper in a bowl. Sprinkle over the beef ribs. Make sure salt and pepper mixture cover most the surface of each beef rib.
  • In a frying pan or cast iron pan, heat up the canola oil. Sear each side of the ribs until crusty and brown. You may not be able to get most of the surface of the beef rib. Do your best.
  • Once both sides of the beef ribs are seared, place in a baking tray with some depth. Cover foil and place in the oven for 2 hours.
  • After two hours, carefully take the beef ribs out of the oven to test it. If beef ribs are tender, you can move on to the next stage. If beef ribs are not tender yet, allow to cook for an additional fifteen minutes.
  • Turn up the temperature on the oven to 450F. While the oven heats up, coat the cooked beef ribs gently with the soy glaze.
  • Place the soy-glazed beef ribs back in the 450F oven. Cook for 5 minutes to allow soy-glaze to crystallize on the beef ribs.
  • Take soy-glazed beef ribs out of the oven. Allow to cool down for a bit before serving.
Keyword beef, beef ribs, crystallized ginger, fish sauce, garlic, honey, ribs, soy sauce

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