Sticky Asian-Style Short Ribs

  • Serves: 4
  • Prep time: 15 mins
  • Cook time: 40 mins
  • Method: Roast


  • 4 beef short ribs, cut into 4 pieces
  • 240g char siu sauce
  • 1/4 cup sweet chilli sauce
  • 450g packet hokkien noodles
  • 1 bunch baby bok choy, trimmed, leaves separated
  • 1 small onion, thinly sliced
  • 1/2 cup coriander leaves
  • 1 cup bean sprouts
  • 1/4 cup lime juice


  1. Combine beef ribs, char siu sauce and sweet chilli sauce in a large bowl. Cover and chill for 2 hours to marinate.
  2. Preheat oven to 200° Celsius. Line a baking tray with baking paper. Preheat a pan to moderate heat. Use a pan that suits the number of pieces to be cooked. Add the beef ribs and cook for 10 minutes each side. Transfer beef ribs to prepared tray. Bake for 20 minutes until just tender. Remove beef ribs, cover loosely with foil, and rest in a warm place for 5-10 minutes before serving.
  3. Meanwhile, place the noodles and bok choy in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 minutes or until the noodles separate easily and bok choy has wilted. Drain well, then return to bowl. Add the onion, coriander, sprouts, juice and extra sweet chilli sauce. Toss well to combine. Set aside.


  • Serve beef ribs with the hokkein noodle salad.
  • Continue to bake the ribs for longer if not tender enough.
  • For a more intense flavour, try marinating your beef overnight.