1. Marinate the Ribs
Mix beef ribs with soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper.
Let marinate for at least 30 minutes (overnight for more flavor).
2. Sauté the Garlic
Heat oil in a large pan or wok over medium heat.
Add minced garlic and sauté until fragrant.
3. Cook the Ribs
Add the marinated ribs and sear until browned on all sides.
4. Caramelize the Ribs
Add water, lower heat, and simmer.
Stir occasionally until sauce thickens and coats the ribs in a caramelized glaze.
5. Serve
Remove ribs from the pan and serve hot with rice or your favorite side.
Tips
Tenderness: Cook low and slow for fall-off-the-bone meat. Slow roasting, braising, or using a pressure cooker works best.
Flavor: Baste ribs during cooking to caramelize the glaze. Marinating overnight enhances taste.
Variations:
Asian-Style: Use soy sauce, honey, garlic, ginger, sesame oil, and chili flakes. Glaze with hoisin or teriyaki sauce.
Classic Barbecue: Dry rub with paprika, brown sugar, cumin, mustard powder, and finish on the grill with BBQ sauce.
Storage
Refrigerate: Cool completely, store in airtight container, up to 3 days.
Freeze: Wrap in plastic and foil or use a freezer bag, up to 3 months. Thaw in fridge before reheating.
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