Asian Beef Ribs Recipe
by Sommer Collier — last updated on Mar 16, 2025 
Asian Beef Ribs Recipe – Spicy sweet Asian beef ribs with a secret ingredient! This beef ribs recipe not only delivers on flavor, it’s a great way to break in your grill this season.
Why We Love This Asian Beef Ribs Recipe
We are big fans of grilling all year long. Yes, even in the dead of winter. Yet, I hear rumors that some of you have yet to pull the cover off your grill. Well my friends, it’s time!
So, to inspire you to crank up the backyard flames, I’ve got an amazing Asian beef ribs recipe that will set the bar high for all your other grilled favorites.
My Asian-inspired beef ribs are 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 Asian ingredients? This dish is to die for.
Seriously. So what are you waiting for? Let’s get cooking!
Ingredients You Need
- Beef ribs – use a meaty, well-marbled rack of beef ribs for the best flavor and tenderness
- Mussleman’s apple butter – at room temperature
- Soy sauce – use the seasoned kind like Golden Mountain, or low-sodium soy sauce if you prefer
- Sriracha – adjust the amount based on your preference
- Fish sauce – use a high-quality version
- Garlic – minced
- Green onions – sliced
- Kimchi – optional
How To Make Asian Beef Ribs
- Grab your beef ribs and pat them dry, this way the sauce sticks better. Place them in a roasting pan.
- In a bowl stir together the Musselman’s apple butter, seasoned soy sauce, Sriracha, fish sauce and minced garlic. Using a brush, coat the ribs with half of the sauce. Cover the pan and bake for about 3 hours.
- Remove the ribs from the oven and let them rest for 15 minutes. Brush the ribs with the remaining sauce and grill each side until a crust forms. Once the ribs are ready, top them with a sprinkle of green onions and a side of kimchi.
Serving Suggestions
There are so many delicious and fun ways to enjoy these juicy Asian beef short ribs.
You can serve them over jasmine white rice or sticky rice to soak up all of the juices, or with a side of pickled veggies like daikon, carrots or cucumber.
I also love to plate these over a creamy heap of mashed sweet potatoes to balance out the bold flavors of the beef ribs.
Recipe Variations
- Honey – If you can’t find the Musselman’s apple butter, you can totally use honey to give the ribs that sweet kick!
- Slow-cooker – You can make a slow-cooking version of this recipe by cooking the ribs on low for 6-8 hours or high for 4-5 hours until tender. Finish them off on the grill for a crispy crust.
- Miso paste – Add some miso paste into the glaze sauce mixture to give it an even bolder umami flavor.
Frequently Asked Questions
Yes! You can totally use pork ribs for this recipe, just keep in mind that they’ll cook through a little faster than beef.
Don’t worry! You can swap it with honey, maple syrup, or even unsweetened applesauce for a similar sweet taste and fall-off the bone meat.
Wrap the ribs in foil and reheat them in the oven for 20 minutes at 300 degrees Fahrenheit.
Store them in an airtight container and keep beef ribs in the refrigerator for up to 3 days.
The ribs should be fork-tender and should come off the bone easily!
You can add more Sriracha, chili flakes, or fresh chopped chilies. You can also leave out the spice altogether for a milder version!
Looking for More Asian-Inspired Recipes? Be Sure to Also Try:
- Instant Pot Asian Chicken Thighs
- Easy Onigiri Recipe (Japanese Rice Balls)
- Easy Sesame Chicken Burgers
- Chicken Yaki Udon
- Chinese Chicken and Broccoli
- Hunan Style Chicken
- Thai Baked Turkey Meatballs
- Bánh Xèo Recipe (Vietnamese Crepes)
- Beef Teriyaki Recipe
- Asian Beef Meatballs
- Pressure Cooker Bang Bang Shrimp Pasta
- Hamachi Crudo (Tuna Crudo)
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.
Notes
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.