Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns

We must thank the Washington Beef Commission for bringing these fabulous Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns to the masses!

I was at my local Asian grocery store when I happened upon these beautiful, folded steam buns. I already have a steamer at home, so it all came together by accident. I thought, Oh my gosh, what would be incredible with these? Short ribs!

There’s a little market nearby that sells boneless short ribs for $5.99 per pound, so I drove right over to pick some up. I hope you try this recipe and love it as much as we did!

Washington Beef

Washington Beef is synonymous with high-quality, locally-raised beef that reflects the hard work and dedication of Washington’s ranchers. The state’s cattle industry is built on a foundation of sustainable farming practices, ensuring that the beef produced is not only flavorful but also responsibly raised. The Washington State Beef Commission plays a crucial role in supporting these ranchers by promoting the benefits of locally-raised beef and advocating for the industry’s growth. Through research, education, and marketing, the Commission works tirelessly to showcase the excellence of Washington’s beef, ensuring that consumers have access to some of the best beef in the country. Their commitment to quality, sustainability, and community makes Washington Beef a standout choice for any meal.

How to Make These Short Rib Bao Buns!

To make these sticky, spicy soy and ginger boneless short ribs, first brown the ribs in olive oil in a heavy-bottom pan over medium heat to create a nice crust. Then, mix together a marinade of soy sauce, brown sugar, garlic, ginger, chili, vinegar, sambal, and water, and pour it over the ribs. Add chopped green onions, cover, and braise in the oven at 325°F for 2.5 to 3 hours until the meat is tender. While the ribs cook, prepare a slaw with cabbage, radishes, bok choy, and carrots, then drizzle with honey, lime juice, and vinegar. Steam the bao buns just before serving, then assemble by shredding the ribs and serving them in warm buns with the fresh slaw. Enjoy the sweet, spicy, and savory flavor!

More recipes like this!

• Sticky, Spicy Asian Beef Bowls
• Sticky Sweet Spicy Asian Salmon & Rice Noodles
• Crispy, Sweet Chili & Sesame Shrimp
• Thai Green Curry Soup with Grilled Chicken Skewers
• Easy Ginger Beef Stir Fry

Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns

If you’re craving a dish that’s equal parts comfort and kick, look no further than these Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns. The melt-in-your-mouth tenderness of the short ribs, paired with a punch of ginger, soy, and spice, is all tucked into soft, pillowy bao buns for a satisfying meal that’s perfect for any occasion.

4 from 2 votes

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Prep Time 20 minutes mins

Braising Time 3 hours hrs

Course Dinner

Cuisine Asian

Servings 6

Equipment

• Heavy-bottomed pan with a lid
• Bamboo steamer
• parchment paper
• Large skillet
• Mixing bowls
• Peeler (for julienning the carrot)

Ingredients

  

Short Ribs

• 3 pounds boneless short ribs
• 1 tablespoon olive oil

Marinade

• 3/4 cup low-sodium soy sauce dilute with water if you don’t have low-sodium
• 1/2 cup dark brown sugar
• 4 cloves minced garlic
• 2 teaspoons grated ginger
• 1 Fresno chili sliced (jalapeño is a great substitute)
• 1/4 cup white vinegar
• 2 tablespoons sambal chili paste
• 1/2 cup water
• Salt and pepper to taste
• 1 bunch green onions scallions, chopped

Slaw

• 3 cups shredded green cabbage
• 1 bunch radishes cleaned and thinly sliced
• 3 tat soy heads about 3 cups (bok choy is a great substitute)
• 1 medium carrot julienned (use a peeler if available)
• 1 tablespoon sesame seeds
• 2 tablespoons honey
• Juice of 2 limes
• 1/4 cup white vinegar
• 1/2 teaspoon red chili flakes
• Salt and pepper to taste
• 16 pre-made steam buns available at your local Asian grocery store

Instructions

 

• Preheat the oven to 325°F.
• Heat the olive oil in a heavy-bottomed pan over medium to medium-high heat. Brown the boneless short ribs in the oil. Do not use the lid while browning the meat. You are not cooking the meat through; you just want to get a nice crust on all sides.
• While the ribs are browning, prepare the marinade. In a bowl, mix together the soy sauce, dark brown sugar, garlic, ginger, Fresno chili, white vinegar, sambal chili paste, water, salt, and pepper. Set the marinade aside.
• Once the ribs are browned, pour the marinade over them and top with the chopped green onions. Place a lid on the pan and braise the ribs for 2.5 to 3 hours.
• About 30 minutes before the meat is done, prepare the slaw. In a large bowl, combine the shredded cabbage, sliced radishes, tat soy or bok choy, julienned carrot, sesame seeds, honey, lime juice, white vinegar, red chili flakes, salt, and pepper. Mix well and set aside.
• Fifteen minutes before the meat is finished, steam the buns. In a large skillet, heat 2 inches of water over medium-high heat. Place a bamboo steamer over the water and bring to a boil. Place the buns on parchment paper in the steamer and steam for 8-10 minutes.
• Once the meat is done braising, remove the ribs and shred them with a fork.
• To serve, place the shredded beef in the warm steam buns and top with the slaw. Enjoy!

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