Asian-style sticky short rib

Asian-style sticky short rib

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 5 minutes
  • 3 1/2 hours
  • Klein Constantia Riesling 2012


  • 2 kg short rib
  • 1 x 6 cm ginger piece, thinly sliced
  • 4 garlic cloves, sliced
  • 2 red chillies, chopped
  • 250 ml soya sauce
  • 6 T brown sugar
  • 3 star anise
  • 250 ml apple juice
  • 125 ml water

Cooking Instructions

Place all the ingredients in a potjie or a flat-bottomed cast-iron pan over low coals. Cook, covered, for 3 hours.

Once the short rib is cooked and tender, remove it from the potjie and reduce the sauce until sticky, about 20 minutes. Serve the short ribs smothered in the sticky sauce.

Cook’s note: If cooking in the oven, cook at 160°C for 3 hours. The sauce can be reduced in a pan over a medium heat.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Anelde Greeff
    May 12, 2015

    This is incredibly delicious! My advice is to make extra sauce.