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Here is a delicious and super easy recipe for Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns. Pillowy Bao Buns filled with tender pieces of short ribs and tangy Asian slaw.
This recipe was made with pre-made bao buns that just needed to be steamed prior to eating them. You can find them at many markets with an international section. They are also super easy to make at home.
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 sliced Fresno chili jalapeño is a great substitution
- 1/4 cup white vinegar
- 2 tablespoon 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 of radishes cleaned and thinly sliced
- 3 sliced tat soy heads 3 cups (bok choy is a great substitution)
- 1 medium carrot julienned (if you have a julienne peeler)
- 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 (I got these at my local Asian grocer)
INSTRUCTIONS:
- Preheat oven to 325 degrees. Over medium to medium-high heat, brown the boneless ribs in the olive oil in a heavy-bottom pan with a lid. Do not use the lid while browning. While the meat is browning, make the sauce.
- Mix all marinade ingredients in a bowl and set aside while you finish the meat. You don’t want to cook the meat through, just get a nice crust.
- Pour the marinade over the ribs and top with 1 bunch roughly chopped green onions. Place the lid on top and braise 2.5-3 hours.
- 30 minutes before the meat is done, mix up the slaw. Place all slaw ingredients into a bowl and mix. Set aside.
- Fifteen minutes before the beef is done, steam the buns. Heat 2 inches of water in a large skillet over medium-high heat. Place your bamboo steamer oven the water, and heat to a boil. Place the buns on parchment in the steamer for 8-10 minutes.
- Pull the meat out and shred it. Place the beef into warm buns and fill with slaw. Enjoy!
More Recipe Suggestions:
Crispy Fish Tacos with Cilantro Lime Slaw
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
French Onion Beef Short Rib Soup
Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns
Here is a delicious and super easy recipe for Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns. Pillowy Bao Buns filled with tender pieces of short ribs and tangy Asian slaw.
Servings 4 -6 Servings
Equipment
- Bamboo Steamer (For Dumplings, Bao Buns, Dim Sum, Potsticker, etc.)
- Dutch Oven (Versatile w/lid that becomes a skillet)
- Julienne Peeler (Multi-use tool)
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 sliced Fresno chili jalapeño is a great substitution
- 1/4 cup white vinegar
- 2 tablespoon 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 of radishes cleaned and thinly sliced
- 3 sliced tat soy heads 3 cups (bok choy is a great substitution)
- 1 medium carrot julienned (if you have the appropriate peeler)
- 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 (I got these at my local Asian grocer)
Instructions
- Preheat oven to 325 degrees. Over medium to medium-high heat, brown the boneless ribs in the olive oil in a heavy-bottom pan with a lid. Do not use the lid while browning. While the meat is browning, make the sauce.
- Mix all marinade ingredients in a bowl and set aside while you finish the meat. You don’t want to cook the meat through, just get a nice crust.
- Pour the marinade over the ribs and top with 1 bunch roughly chopped green onions. Place the lid on top and braise 2.5-3 hours.
- 30 minutes before the meat is done, mix up the slaw. Place all slaw ingredients into a bowl and mix. Set aside.
- Fifteen minutes before the beef is done, steam the buns. Heat 2 inches of water in a large skillet over medium-high heat. Place your bamboo steamer oven the water, and heat to a boil. Place the buns on parchment in the steamer for 8-10 minutes.
- Pull the meat out and shred it. Place the beef into warm buns and fill with slaw. Enjoy!
