Fall-apart tender ribs slow-braised in a sweet-savory Asian BBQ sauce, served over chewy udon noodles with veggies and sesame. Rich, saucy, sticky perfection.
📋 ingredients
beef ribs & sauce:
- 1.5–2 kg beef short ribs (bone-in for best flavor)
- Salt & pepper
- 1 tbsp oil (for searing)
- 1/2 cup BBQ sauce
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar or honey
- 2 tbsp rice vinegar (or lime)
- 1 tbsp sriracha or chili paste (optional heat)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup beef broth
for serving:
- 400–500g udon noodles (fresh or dried)
- 1–2 cups shredded carrots or matchsticks
- 1 bell pepper, sliced
- Green onions, sliced
- Sesame seeds
- Fresh cilantro (optional)
🥣 directions
brown the ribs
Season ribs with salt and pepper. Sear in a hot pan with oil until browned on all sides (optional but boosts flavor). Place in slow cooker.
mix the sauce
Whisk BBQ sauce, soy sauce, hoisin, sugar/honey, vinegar, sriracha, garlic, ginger, and beef broth. Pour over ribs.
slow & low
Cook on low 7–8 hours or high 4–5 hours until tender and nearly falling off the bone.
finish & noodles
Cook udon according to package.
Transfer ribs out carefully (they’ll be tender!) and skim excess fat from sauce.
Add carrots and peppers into the slow cooker sauce and cook 15–20 min until slightly softened. Add noodles and toss gently to coat in sauce.
serve
Plate noodles and veggies, top with ribs. Garnish with green onions, sesame, and cilantro. Spoon extra sauce over everything.
💡 tips
- Add broccoli in the last 30 minutes so it stays bright and crisp
- Thicken sauce with a cornstarch slurry if you want it stickier (1 tbsp cornstarch + 1 tbsp water)
- A squeeze of lime right before serving wakes everything up
⏲ cook time: 7–8 hours low / 4–5 hours high
serves: 4–6
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