Asian Flanken Ribs Recipe

These Asian Flanken Ribs are bold, juicy, and come together with just a handful of ingredients. Whether you're pan-frying on a rainy day, firing up the grill, or using your air fryer - this recipe delivers big flavor with minimal effort. A family favorite and a crowd-pleaser, these short ribs are perfect for weeknights or BBQ season.

Jump to:

• Note on Updates
• About the Ingredients
• Soy Sauce, Sweet Soy Sauce, and Soy Paste
• How to cook Asian Flanken Ribs (Step by Step)
• Grill version
• Air Fryer version
• Asian Flanken Beef Ribs Recipe
• Storage & Reheating
• Frequently Asked Questions
• Pin for later!
• More Delicious and Easy Asian Beef Recipes

I've included stovetop, grill, and air fryer instructions-so no matter your setup, you can enjoy these ribs your way.

Note on Updates

When I first shared this recipe, it featured Taiwanese soy paste (醬油膏), garlic, and sugar/honey - my mom's way of making these ribs. That version is still one of my favorites, but I realized soy paste can be tricky to find outside of Asian grocery stores.

So I've updated this post to highlight a soy sauce + honey method as the main version. It's simple, accessible, and still delicious. If you do have sweet soy sauce or soy paste, I'll show you how to swap those in too!

About the Ingredients

Here are some tips about the ingredients to make sure you make some delicious Asian Flanken Ribs!

Flanken Ribs

Flanken style ribs (aka cross cut ribs) are pieces of meat thinly sliced across the rib section of beef bones. If you need visuals - here is a quick video of me explaining it! (Also follow me for cooking videos and cooking LIVE!)

@ohsnapletseat

I get this question quite often so I thought I'd share! Flanken ribs are the same part as short ribs just cut differently. Short ribs are cut between the bones and flanekn ribs aka cross cut ribs are cut across the bones. #LIVEhighlights #TikTokLIVE #LIVE #flankenribs #shortribs #asianshortribs

♬ original sound - Tina - Oh Snap! Let's Eat!

Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues, and are super tender after being marinated for a short time.

💡 Serving Tip: I normally serve the ribs as whole slices, but you can also use kitchen shears to cut between the bones after cooking. This makes smaller pieces that are easier to share family-style or enjoy as finger food. (See photo below of when I served them cut.)

Soy Sauce, Sweet Soy Sauce, and Soy Paste

There's a few different ways you can make this so let me introduce them:

• Soy Sauce + Honey (Main Version): Pantry staples that give you a savory-sweet glaze.
• Sweet Soy Sauce (ABC brand / Kecap Manis): Already thick and sweet, so you can use it instead of soy sauce + honey.
• Soy Paste (醬油膏): Thicker, sweeter, and syrupy. This is my mom's traditional version, made with soy paste and sugar for a glossy Taiwanese-style glaze.

⚠️ Important Note: Not all "thick soy sauces" are the same. For example, Koon Chun's Thick Soy Sauce (上珠油) is a Hong Kong-style sauce that's more savory and slightly bitter. It won't give you the same flavor as Taiwanese soy paste. Look for brands like Kimlan (金蘭) or Wan Ja Shan (萬家香) with the label 醬油膏.

How to cook Asian Flanken Ribs (Step by Step)

First, gather your ingredients:

• 1 lb flanken short ribs (aka cross-cut short ribs)
• ¼ cup soy sauce
• 2 tablespoons honey (or sugar)
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon cooking oil (for pan-frying)

In a large bowl, combine ribs, soy sauce, honey, garlic, sesame oil, and cornstarch. Mix well and marinate for at least 30 minutes (longer is better).

Heat cooking oil in a large skillet over medium-high heat. Once hot, add ribs (with marinade) in a single layer. Cook for about 1 minute per side, until caramelized and cooked through.

Serve hot, drizzling any leftover sauce from the pan over the ribs. (Optional: Use kitchen shears to cut between the bones before serving if you'd like individual pieces.)

Grill version

You can also grill these delicious ribs, as the important part really was the sauce we put together and the marinating!

All you have to do is set up your gas or charcoal grill over high heat, and once it's ready, place the ribs on the grate. Then grill for about 4-6 minutes on each side, and then remove and serve!

Air Fryer version

You can also make these flanken ribs in the air fryer! Preheat your air fryer at 400 degrees F. Then after you marinate it, air fry at 400 degrees F for 6-10 minutes (until cooked thoroughly), flipping halfway.

Storage & Reheating

• Storage: Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, freeze in a freezer-safe bag or container for up to 2 months.
• Reheating:
  • Stovetop: Reheat ribs in a skillet over medium heat with a splash of water or broth until warmed through.
  • Oven: Place ribs in a covered dish at 350°F for 10-15 minutes.
  • Air Fryer: Reheat at 350°F for 4-6 minutes, flipping once, until heated through.
• Tip: Brush or drizzle a little extra sauce (or soy + honey mixture) over the ribs before reheating to keep them juicy.

Frequently Asked Questions

Can I use other proteins instead of beef?
Yes! This marinade works well with salmon, chicken thighs, or pork. Just adjust the cook time depending on the protein and thickness.

What should I serve with these ribs?
They're great with steamed rice, fried rice, noodles, or grilled vegetables like zucchini, bok choy, or asparagus. A fresh cucumber salad also balances the richness really well.

Mine came out chewy - what happened?
Make sure to marinate for at least 30 minutes (longer is even better) to tenderize the meat. Also, don't overcook - flanken ribs are thin and cook quickly. If your slices are thicker, they may need a little extra time.

I used Koon Chun Thick Soy Sauce and the flavor was off - why?
Koon Chun's "Thick Soy Sauce" (上珠油) is a Hong Kong-style version that's more savory and slightly bitter. My mom's recipe uses Taiwanese soy paste (醬油膏), which is sweeter and syrupy. Using the wrong one will change the flavor.

Can I use sweet soy sauce (ABC brand / kecap manis)?
Yes! Sweet soy sauce is thick and sweet on its own, so you can use ¼ cup to replace the soy sauce + honey in the main recipe. The flavor leans a little more Indonesian-style, but it works beautifully.

What's the difference between the soy sauce, sweet soy sauce, and soy paste versions?

• Soy sauce + honey: The easiest, most accessible version (pantry-friendly).
• Sweet soy sauce (ABC brand): Shortcut option that's already thick and sweet.
• Taiwanese soy paste (醬油膏): My mom's traditional version - sweeter, syrupy, and authentically Taiwanese.

Pin for later!

More Delicious and Easy Asian Beef Recipes

• How about a easy and yummy stir fry? Try my Mongolian Beef Stir Fry! This flavorful dish is popular in Chinese restaurants, and also actually very easy to make at home!
• Only have ground beef? Not an issue - try this stir fry ground beef! It features ground beef stir fried with onions, mushrooms, garlic and sprinkled with green onions in a soy sauce mixture.
• Or if you like Korean cuisine, check out this Beef Bulgogi recipe! The marinade is super flavorful!
• Do you like it slow and cozy? Then make this Slow Cooker Chinese Braised Beef Stew! So easy and so delicious. You can serve with rice or noodles!