Sweet N' Sticky Beef Short Ribs
SWEET N' STICKY BEEF SHORT RIBS is a easy Asian Fusion recipe that serves 4. 750 calories per serving. Recipe by Cal Reynolds on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $14.90 total, $3.73 per serving
Ingredients
- 2 lb Beef Short Ribs (bone‑in, trimmed into individual ribs)
- 1 tsp Kosher Salt (for seasoning)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 0.25 cup Coconut Aminos (soy‑free, gluten‑free alternative to soy sauce)
- 2 tbsp Honey (raw or light honey)
- 1 tbsp Fresh Ginger (peeled and grated (about 1 inch piece))
- 2 cloves Garlic (minced)
- 0.5 tsp Crushed Red Pepper Flakes (adjust to desired heat)
- 2 tbsp Ghee (clarified butter, high smoke point)
- 2 cup Cooked Rice (white jasmine or basmati, prepared according to package)
- 2 stalks Green Onion (thinly sliced, for garnish)
- 1 tbsp Sesame Seeds (toasted, for garnish)
Instructions
Season the Ribs
Pat the short ribs dry with paper towels. Sprinkle both sides evenly with salt, black pepper, and garlic powder, then gently rub to adhere.
Time: PT5M
Heat the Pan
Place the skillet over medium‑high heat and add the ghee. Allow the ghee to melt and become shimmering but not smoking.
Time: PT2M
Sear the Short Ribs
Lay the ribs in the hot pan without crowding. Sear for about 4 minutes on each side, or until a deep brown crust forms.
Time: PT8M
Temperature: Medium‑high heat
Prepare the Sauce
While the ribs are searing, combine coconut aminos, honey, grated ginger, minced garlic, crushed red pepper flakes, and a pinch of salt and pepper in the mixing bowl. Whisk until smooth.
Time: PT2M
Simmer the Ribs in Sauce
Reduce the heat to medium‑low, pour the sauce over the seared ribs, and stir to coat. Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Time: PT5M
Temperature: Low simmer
Serve
Spoon cooked rice onto serving plates, top with the sticky short ribs, drizzle extra sauce over the top, and garnish with sliced green onions and toasted sesame seeds.
Time: PT3M
Nutrition Facts
- Calories
- 750
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 40 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Paleo‑Friendly
Allergens: Dairy (ghee), Honey
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck short ribs, Beef short plate
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: 2 cloves fresh garlic
- Instead of Coconut Aminos: Soy sauce, Tamari
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Additional garlic powder
- Instead of Crushed Red Pepper Flakes: Fresh chopped chili
- Instead of Ghee: Unsalted butter, High‑heat oil (e.g., avocado oil)
- Instead of Cooked Rice: Quinoa, Cauliflower rice
- Instead of Green Onion: Chives
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Large Skillet or Sauté Pan
- Small Mixing Bowl
- Whisk or Spoon
- Tongs
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
- Pot or Rice Cooker
- Serving Plate
Critical Steps — Do Not Skip
- Pat the ribs dry before seasoning to ensure a proper crust.
- Do not overcrowd the pan when searing; work in batches if necessary.
- Allow the sauce to thicken on low heat; rushing this step results in a watery glaze.
Chef Tips from the Video
- Let the ribs rest for 2 minutes after the sauce has thickened; this redistributes juices.
- For extra caramelization, finish the ribs under a broiler for 1‑2 minutes after the sauce has thickened.
Troubleshooting
Sauce remains watery after simmering.
Increase simmer time by 2‑3 minutes, uncovered, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Ribs are tough and not tender.
Continue cooking on low heat, covered, for an additional 5‑10 minutes until the meat is fork‑tender.
Ribs stick to the pan.
Make sure the ghee is hot before adding the ribs and avoid moving them until a crust forms.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked ribs (separated from rice) in a freezer‑safe bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Sear the ribs and prepare the sauce up to step 5; refrigerate and reheat gently before serving.
- Cook the rice ahead of time and re‑steam or microwave before plating.
Frequently Asked Questions
What is the cultural significance and history of Sweet and Sticky Beef Short Ribs in Asian‑fusion cuisine?
The dish blends classic American barbecue love for beef short ribs with Asian flavor staples like coconut aminos, ginger and garlic. It reflects the modern fusion trend of using soy‑free sauces to create sweet‑savory glazes that appeal to health‑conscious diners.
What are the traditional regional variations of sweet sticky beef short ribs in Asian cuisine?
In Korean cuisine, a similar dish uses gochujang and soy sauce for a spicy‑sweet glaze. In Chinese Cantonese cooking, short ribs are braised with hoisin and star anise. The Cal Reynolds version swaps soy sauce for coconut aminos for a gluten‑free twist.
How is Sweet and Sticky Beef Short Ribs traditionally served in Asian‑fusion restaurants?
It is typically presented over a bed of steamed rice, drizzled with extra glaze, and garnished with fresh scallions and toasted sesame seeds to add texture and a pop of color.
What occasions or celebrations is Sweet and Sticky Beef Short Ribs associated with in modern American‑Asian fusion dining?
The dish is popular for casual dinner parties, weekend family meals, and even as a special‑occasion main course because it feels indulgent yet can be prepared quickly.
What other Asian‑fusion dishes pair well with Sweet and Sticky Beef Short Ribs?
Light side dishes such as cucumber‑sesame salad, stir‑fried bok choy, or pickled radish balance the richness of the ribs. A simple miso soup also makes a harmonious starter.
What are the most common mistakes to avoid when making Sweet and Sticky Beef Short Ribs at home?
Common errors include overcrowding the pan, which prevents a proper crust, and adding the sauce too early before the ribs are seared. Also, not allowing the glaze to reduce will leave the dish watery.
Why does this Sweet and Sticky Beef Short Ribs recipe use coconut aminos instead of regular soy sauce?
Coconut aminos provide a lower‑sodium, gluten‑free alternative that still delivers the umami depth of soy sauce, aligning with the health‑focused approach of Cal Reynolds’ channel.
Can I make Sweet and Sticky Beef Short Ribs ahead of time and how should I store them?
Yes. After searing and simmering, let the ribs cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the glaze has thickened too much.
What texture and appearance should I look for when the Sweet and Sticky Beef Short Ribs are done?
The ribs should have a deep, caramelized crust and the sauce should be glossy and coat the meat in a thick, sticky layer. The meat should be tender but still hold its shape.
How do I know when the Sweet and Sticky Beef Short Ribs are fully cooked?
The internal temperature should read at least 145°F (63°C). The ribs will also feel firm yet give slightly under gentle pressure, and the glaze will have reduced to a syrupy consistency.
What does the YouTube channel Cal Reynolds specialize in?
Cal Reynolds focuses on quick, approachable home‑cooking videos that blend classic comfort foods with healthier, often gluten‑free or paleo‑friendly twists, using straightforward techniques for busy cooks.
How does the YouTube channel Cal Reynolds' approach to Asian‑fusion cooking differ from other cooking channels?
Cal Reynolds emphasizes ingredient swaps like coconut aminos for soy sauce and uses high‑heat searing with minimal equipment, delivering flavorful dishes in under 30 minutes, whereas many other channels may rely on longer braising or more complex preparations.
Last updated: September 3, 2026
