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.
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!
Tried this recipe?Let us know how it was!