Description

These Smoked Bachan’s Beef Short Ribs are packed with deep umami flavors from Bachan’s Japanese BBQ Sauce, slow-smoked to perfection, and finished with a caramelized glaze. The combination of rich, tender beef and the sweet-savory Bachan’s sauce makes this dish a must-try for BBQ lovers. Serve these ribs with steamed rice, grilled veggies, or a fresh slaw for the perfect meal.

Ingredients

Units Scale

For the Ribs:

3–4 lbs beef short ribs (English-cut or plate ribs)
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tsp smoked paprika

For the Marinade & Glaze:

1 cup Bachan’s Japanese BBQ Sauce
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger
1 tsp sriracha (optional, for heat)

For Garnish:

1 tbsp toasted sesame seeds
2 tbsp chopped green onions

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Instructions

Step 1: Prep the Ribs

Pat the short ribs dry with a paper towel.
Rub them with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika.
Place the ribs in a dish or a ziplock bag and coat them with ½ cup of Bachan’s sauce. Let marinate for at least 1 hour (or overnight for deeper flavor).

Step 2: Smoke the Ribs

Preheat your smoker to 250°F using oak, cherry, or hickory wood for a rich, smoky flavor.
Place the ribs on the smoker, bone side down, and smoke for 4-5 hours until they reach an internal temperature of 200-205°F. Spritz with water or beef broth every hour to keep them moist.

Step 3: Glaze & Finish

In a small saucepan, combine the remaining ½ cup of Bachan’s sauce, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha. Simmer over medium heat for 5 minutes until slightly thickened.
In the last 30 minutes of smoking, brush the ribs with the glaze every 10 minutes to build up a sticky, flavorful crust.

Step 4: Rest & Serve

Remove the ribs from the smoker and let them rest for 15 minutes.
Slice between the bones and garnish with toasted sesame seeds and chopped green onions. Serve with extra Bachan’s sauce on the side!

Notes

For extra tenderness, wrap the ribs in butcher paper at 175°F and continue smoking until 200-205°F.
Want it spicier? Add more sriracha or a drizzle of chili crisp.

Pairs great with steamed jasmine rice, Asian slaw, or grilled bok choy.