Orange Honey Hoisin Short Ribs are succulent beef short ribs slow cooked in a bright Asian inspired sauce of orange honey and hoisin.
This post has been updated from its original October 21, 2015 publication with new content, re-edited photography, and clarified recipe card. This post was sponsored by Cox Honeyland and Gifts. I received Orange Honey to create a recipe with, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own.
Short ribs are awesome. They are one of my favorite cuts of meat to work with. Try this Slow Cooker Italian Short Rib Ragu if you haven’t.
What are short ribs?
Short ribs can be cut from the brisket, chuck, plate, or rib areas. A short portion of the rib bone is overlain by the meat in varied thickness. The two most common cuts of short ribs are flanken and English cut short ribs.
What’s the difference between flanken style and English cut short ribs?
Flanken style and English cut are the two most common types of short ribs. There are others, but these are the two you’d more readily find in your local supermarket.
Flanken style short ribs are thin pieces of meat cut across the bone. Each piece or rib generally has three or four elongated oval-shaped sections of bone.
This style does great in a marinade and then cooked quickly on high heat or grilled. They can be braised as well.
English cut short ribs are cut parallel to the bone and are quite thick. There is only a single bone per rib.
This style can be packaged two different ways. Traditionally they are closer in shape to a fat rectangle. However, I most often see them as a fat square with a slight bone overhang.
This cut needs braising in order to be tender. Additionally, they tend to have a lot more marbling, producing a lot of renderings. This needs to be removed before serving.
What is the difference between short ribs and beef ribs?
While both given the name ribs, they are very different. Beef ribs are also known as spare ribs or back ribs. These are the ones you mostly commonly see as a rack of ribs or slab of ribs.
The cooking method for short and back ribs are different. Back ribs can be grilled, roasted, or braised. However short ribs require braising in order to be tender. They can be braised so they fall apart or just long enough that the meat still adheres to the bone and then can be grilled or pan seared for a nice crust.
How to make Short Ribs in the slow cooker?
Season all sides of the short ribs with a generous amount of salt, pepper, and granulated garlic (garlic powder will work, but if using garlic salt, reduce the amount of regular salt.)
Heat a skillet over medium-high heat then add cooking oil. Sear each side of the short ribs until they develop a nice brown crust.
While these are searing or before, make the sauce. Combine ginger ale, hoisin, rice vinegar, garlic chili sauce, and orange honey in a pot.
Whisk to combine and bring to a high simmer either over medium heat.
Once the short ribs are seared, place them in a slow cooker.
Pour the hot sauce over the short ribs in the slow cooker. Place the lid on and cook.
Once done, remove the short ribs and allow them to rest. Remove as much grease as possible, (there will be a lot) and serve over rice or over smashed roasted garlic potatoes. Garnish with fresh scallions.
Dutch Oven Short Ribs
This recipe can be made in the Dutch oven.
Season and sear the short ribs as instructed. The searing can be done right in the Dutch oven. Simply set the seared short ribs on a plate if working in batches, then return all to the Dutch oven. Pour the sauce over and place the lid on.
Cook for 5 hours on 250°F (300°F will do if your oven doesn’t go that low, check after 4 hours.)
Orange Honey Hoisin Short Ribs
Orange Honey Hoisin Short Ribs are succulent beef short ribs slow cooked in a bright Asian inspired sauce of orange honey and hoisin.
Ingredients
- 4 lbs beef short ribs 3-5 lbs
- 1 tsp salt +/-, to taste
- 1 tsp black pepper +/-, to taste
- 1 tsp granulated garlic +/-, to taste
- 2 tbsp vegetable oil
Braising liquid
- 20 oz ginger ale
- ⅓ cup hoisin
- 3 tbsp rice vinegar
- 1 tbsp garlic chili sauce (sambal)
- ½ cup orange honey
- 2 oz green onions 2-3 medium
Instructions
-
Season the short ribs on all sides with the salt, pepper, and garlic.
-
Heat a large skillet over medium-high heat, once hot, add the oil.
-
Sear each side of the seasoned short ribs. (They may need to be cooked in shifts)
-
Add to the slow cooker once seared.
-
Over medium heat whisk together all the braising liquid ingredients in a medium sauce or larger.
-
Pour the sauce over over the short ribs in the slow cooker.
-
Cover and cook on low for 5 hours, depending on the thickness of the ribs. (Can be cooked on high for 2½-3 hours, but not recommended).
-
Garnish with green onions, serve, and enjoy.
Recipe Notes
Dutch Oven directions:
- Follow all the directions above except they can be seared right in the Dutch oven.
- Cook at 250°F for 5 hours.
67 Comments
LindY G Sherrod
October 22, 2015 at 4:03 pmI must try this recipe, yummmmmmie looking and I love cooking in my Crock Pot.
Michelle
October 22, 2015 at 8:39 pmIt’s a tasty recipe. Hope you enjoy it, Lindy.
Yolanda Dempsey
October 22, 2015 at 11:07 pmI would love to try the Party Time Snack Stack Gift Pack.
Michelle
October 25, 2015 at 1:49 amThank you.
Laura
October 23, 2015 at 12:08 amThe creamed honey. But forget about it for a second because OMG these ribs are amazing!!!!!!
Michelle
October 25, 2015 at 1:49 amHaha Thanks Laura
Alexandra Robertson
October 23, 2015 at 6:54 amThese are drool inducing for sure. I need to try these! I would love to try the creamed honey from them.
Michelle
October 25, 2015 at 1:50 amThank you Alexandra.
christine
October 23, 2015 at 7:34 amThat creamed honey sounds awesome!
Michelle
October 25, 2015 at 1:50 amThank you Christine.
linda spiker
October 23, 2015 at 7:41 amBeautiful! Pinned. BTW your raffle copter isn’t offering me a way to enter…
Michelle
October 25, 2015 at 1:52 amI have gone to it and it works on my end, what are you seeing?
Marye
October 23, 2015 at 8:03 amOh my goodness, these ribs look gorgeously delicious!!
Michelle
October 25, 2015 at 1:53 amThank you Marye.
Lauren
October 23, 2015 at 8:44 amLooks wonderful! I bet the flavors are great!
Michelle
October 25, 2015 at 1:53 amThey were scrumptious.
Julie @ Texan New Yorker
October 23, 2015 at 9:39 amMmmm, I love short ribs – it’s the perfect season for them too! These look wonderful, and best of luck clearing up your allergies! Those are soooo annoying, I know.
Michelle
October 25, 2015 at 1:53 amThank you Julie.
Melanie | Melanie Makes
October 23, 2015 at 12:32 pmLove the orange and honey flavor combination on these delicious looking ribs!
Michelle
October 25, 2015 at 1:54 amThank you Melanie.
Erin
October 23, 2015 at 2:05 pmI am a huge fan of honey for helping with allergies!! We go through so much honey in this house. I have never cooked short ribs before but this post is inspiring! I might have to give it a try. 😉 The flavors look amazing.
Michelle
October 25, 2015 at 1:54 amThey are really simple to work with. Nothing to be afraid of at all.
Nicky
October 23, 2015 at 2:21 pmThe flavor of honey is dishes is really amazing. You can add sweetness without refined sugars, Local honey is awesome for allergies. So I’m a huge fan with several of my kids having seasonal allergies.
I’ll never pass up creamed honey of any flavor. On a slice of toast or croissant…. there’ snothing better
Michelle
October 25, 2015 at 1:55 amThank you Nicky.
The Food Hunter
October 23, 2015 at 2:34 pmI love working with raw honey in recipes
Michelle
October 25, 2015 at 1:56 amIt’s a perfect natural sweetener.
Des @ Life's Ambrosia
October 23, 2015 at 2:56 pmMy family would LOVE these! My boys are HUGE hoisin fans. they would probably eat it with a spoon if I let them 😉
Michelle
October 25, 2015 at 1:57 amEw! But we all have our things. LOL.
Betty
October 23, 2015 at 4:02 pmI love short ribs. I will have to try your receipt they look so good.
Michelle
October 25, 2015 at 1:57 amYou’d love them.
Amy Stafford
October 23, 2015 at 4:46 pmI am a huge sucker for short ribs, I always order them when they are on the menu. Now I can enjoy them at home. Loving the sweet savory flavor comb.
Michelle
October 25, 2015 at 1:57 amThank you Amy.
Erin @ Dinners, Dishes, and Desserts
October 24, 2015 at 8:45 pmThese short ribs sound amazing. I am a sucker for anything with hoisin sauce! But then you add honey, and all of that delicious honey…yum!
Michelle
October 25, 2015 at 1:58 amThank you Erin.
Cookin Canuck
October 24, 2015 at 10:13 pmI never had allergies before I moved to Utah (and I’m lucky that they’re still not bad), but they started creeping up on me this year. If honey works, I need to follow that game plan! These ribs look so melt-in-your-mouth delicious!
Michelle
October 25, 2015 at 1:58 amUtah is just the worst, although they were pretty bad in Houston too. Give honey a try, find the makers closest to you.
eat good 4 life
October 25, 2015 at 8:26 amThese looks so juicy. My husband would totally love these ribs!
Healing Tomato
October 25, 2015 at 7:38 pmI have never tried orange honey. What an amazing concept. Must try it. Great recipe too.
Krystal
October 25, 2015 at 8:26 pmThese look so yummy
Andi @ The Weary Chef
October 25, 2015 at 11:37 pmI love these fun photos! I’m really proud of you for this new partnership, and it sounds perfect for both sides!
Ashlyn @ Belle of the Kitchen
October 26, 2015 at 12:34 amHoly moly do these ribs look good! And what a fun giveaway, too!
Debra @ Bowl Me Over
October 26, 2015 at 10:55 amOh my gosh those ribs look good and slow cooker to boot? Gotta love that!!
Victoria @ Creative Home Keeper
October 26, 2015 at 11:06 amThe honey almond popcorn sounds amazing!
Heather
October 26, 2015 at 7:45 pmThese ribs look incredible! I have to try them!
(And I’m entering the contest!)
Michelle
October 26, 2015 at 11:25 pmYah! Thank you.
Diane
October 27, 2015 at 11:51 amI’d love to have the 60 pound bucket of pure honey. It would last forever. 🙂
Michelle
November 3, 2015 at 2:58 amYes it would since it never goes bad.
Nancy Johnson Horn
October 27, 2015 at 11:13 pmThat looks delicious — I’d love to try the honey butter.
Michelle
November 3, 2015 at 2:49 amIt really is delicious.
Amy
October 27, 2015 at 11:38 pmI will try these. I love short ribs. I use them for stew when I make it. They have more flavor than Chuck for stew. They hold together better, and are better marbled and just taste better.
Michelle
November 3, 2015 at 2:48 amAgree with you all the way around.
Melanie
October 28, 2015 at 8:35 pmThe Gourmet creamed honey!
Michelle
November 3, 2015 at 2:46 amThey are delicious.
Rachael
October 29, 2015 at 9:12 pmI love working with local companies. I love honey, and this recipe sounds yum!
Michelle
November 3, 2015 at 2:45 amThanks Rachael
jamie
October 30, 2015 at 3:30 pmI love short ribs too!
Michelle
November 3, 2015 at 2:41 amThanks for stopping by Jamie
Lucy
October 30, 2015 at 9:17 pmI love honey chicken but I haven’t tried it on ribs. Sounds delicious! And that flavored creamed honey sounds amazing!
Michelle
November 3, 2015 at 2:40 amI love honey chicken too, but this was so delicious.
Nicole
November 3, 2015 at 2:22 pmPinned! Something I can serve for Thanksgiving.
Michelle
November 3, 2015 at 10:39 pmOh yum! It would be great for the holidays.
Beef Peanut Butter Curry - The Complete Savorist
November 17, 2015 at 2:52 pm[…] and red curry paste.It’s been 27 days since I last posted an Asian-style recipe (see it here). This is bad. I knew I was feeling off balance, and it turns out it’s because I have not had […]
Pomegranate Honey Chicken - The Complete Savorist
February 9, 2016 at 12:00 am[…] of all-natural honey flavors. Last time I used their orange honey to make some fantastic beef short ribs. This time, being the New Year and the time we should all eat a bit healthier (or we delude […]
Quick Queso Dip - The Complete Savorist
November 10, 2018 at 1:11 pm[…] Orange Honey Hoisin Short Ribs […]
Japanese Inspired Pot Roast - The Complete Savorist
October 17, 2019 at 2:34 pm[…] Orange Honey Hoisin Short Ribs […]
mimi rippee
February 18, 2020 at 10:43 amI think short ribs are my favorite cut of beef. Way more than steaks. So I love this recipe. I use hoisin a lot, but have never mixed it with orange. Great idea!
Rice Cooker Rice Pilaf - The Complete Savorist
June 22, 2020 at 5:52 pm[…] Orange Honey Hoisin Short Ribs […]