Slow Cooker Sticky Orange-Ginger Short Ribs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 8 hours on LOW (or 4 hours on HIGH)
• Total Time: 8 hours 20 minutes on LOW (or 4 hours 20 minutes on HIGH)

Quick Ingredients

• 4 lb bone-in beef short ribs, English-cut
• 2 tsp kosher salt, 1 tsp black pepper
• 1–2 tbsp neutral oil (searing)
• 1 cup orange marmalade
• 1/2 cup low-sodium soy sauce
• 1/4 cup unseasoned rice vinegar
• 1/2 cup beef broth (or water)
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, finely grated
• 2 whole star anise
• 1 tbsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp finely grated orange zest
• 1 1/2 tbsp cornstarch + 1 1/2 tbsp cold water (slurry)
• Cooked jasmine rice or mashed potatoes, to serve
• Sliced scallions, sesame seeds, extra orange zest, for garnish

Do This

• 1. Pat ribs dry; season all sides with salt and pepper.
• 2. Sear ribs in 1–2 tbsp oil over medium-high, 3–4 minutes per side; transfer to slow cooker.
• 3. Whisk marmalade, soy, rice vinegar, broth, garlic, ginger, star anise, sesame oil, red pepper flakes, and orange zest; pour over ribs.
• 4. Cook 8 hours on LOW (or 4 hours on HIGH) until fall-apart tender.
• 5. Remove ribs; strain and defat liquids into a saucepan. Simmer 5–8 minutes, then whisk in cornstarch slurry; cook 1–2 minutes until glossy and thick.
• 6. Brush ribs with sauce and broil 2–3 minutes to lacquer (watch closely); flip and repeat if desired.
• 7. Serve over jasmine rice or mashed potatoes; spoon over extra sauce and garnish with scallions, sesame seeds, and orange zest.

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Why You’ll Love This Recipe

• Set-it-and-forget-it slow cooker convenience with restaurant-worthy results.
• Balanced sweetness and citrus from orange marmalade, rounded by soy, ginger, and star anise.
• End-of-cook broil creates a shiny, sticky glaze that clings to tender, fall-apart beef.
• Versatile: serve over fragrant jasmine rice or pillowy mashed potatoes.

Grocery List

• Produce: Fresh ginger, garlic, 1 orange (for zest), scallions, optional cilantro
• Dairy: Butter and milk/cream (only if making mashed potatoes)
• Pantry: Bone-in beef short ribs, orange marmalade, low-sodium soy sauce, unseasoned rice vinegar, beef broth, cornstarch, star anise, toasted sesame oil, red pepper flakes, kosher salt, black pepper, neutral oil, jasmine rice or potatoes, sesame seeds

Full Ingredients

Beef Short Ribs

• 4 lb bone-in beef short ribs, English-cut (about 8–10 pieces)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1–2 tbsp neutral oil (canola, avocado, or vegetable) for searing

Sticky Orange-Ginger Sauce

• 1 cup orange marmalade (thick-cut if available)
• 1/2 cup low-sodium soy sauce
• 1/4 cup unseasoned rice vinegar
• 1/2 cup beef broth (or water)
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, finely grated
• 2 whole star anise
• 1 tbsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp finely grated orange zest

To Finish the Sauce

• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp cold water

For Serving

• 4 cups cooked jasmine rice (about 1 1/3 cups uncooked) or 6 cups mashed potatoes

Garnish

• 2–3 scallions, thinly sliced
• 1 tsp sesame seeds
• Extra orange zest, to taste

Step-by-Step Instructions

Step 1: Season and sear the short ribs

Pat the short ribs very dry with paper towels. Season all sides with the kosher salt and black pepper. Heat a large heavy skillet over medium-high heat with 1–2 tablespoons neutral oil until shimmering. Sear ribs in batches without crowding, 3–4 minutes per side, until deeply browned. Transfer browned ribs to the slow cooker, arranging them in a single snug layer.

Step 2: Make the orange-ginger sauce

In a bowl or large measuring cup, whisk together the orange marmalade, low-sodium soy sauce, rice vinegar, beef broth, minced garlic, grated ginger, star anise, toasted sesame oil, red pepper flakes (if using), and orange zest until smooth and combined.

Step 3: Slow-cook until fall-apart tender

Pour the sauce over the short ribs in the slow cooker, turning the ribs to coat. Cover and cook on LOW for 8 hours (best texture) or on HIGH for 4 hours, until the meat is fork-tender and starting to separate from the bones. If convenient, turn the ribs once halfway through for even glazing.

Step 4: Separate ribs and sauce; remove excess fat

Using tongs, carefully transfer the ribs to a rimmed sheet pan. Remove and discard the star anise. Pour the cooking liquid through a fine-mesh strainer into a saucepan. Skim and discard as much surface fat as possible. If time allows, chill the liquid briefly to help fat rise and solidify for easier removal.

Step 5: Reduce and thicken the glaze

Bring the strained liquid to a lively simmer over medium heat and reduce for 5–8 minutes, or until it has thickened slightly and flavors have concentrated. In a small bowl, mix cornstarch and cold water until smooth, then whisk the slurry into the sauce. Simmer 1–2 minutes more, stirring, until the sauce is glossy and coats the back of a spoon. Taste and adjust: add a splash of rice vinegar for brightness or a teaspoon of soy for salt, as needed.

Step 6: Lacquer under the broiler

Position an oven rack 6 inches from the broiler and preheat the broiler to HIGH. Brush the ribs generously with the thickened sauce. Broil 2–3 minutes until bubbling and sticky with lightly charred edges. Flip, brush again, and broil 1–2 minutes more. Watch closely to prevent scorching—the sugars can burn quickly.

Step 7: Serve and garnish

Spoon jasmine rice or mashed potatoes into warm bowls or plates. Nestle the lacquered short ribs on top and spoon over extra sauce. Garnish with sliced scallions, a sprinkle of sesame seeds, and a whisper of orange zest. Serve immediately.

Pro Tips

• Choose meaty, English-cut short ribs (about 2–3 inches wide) for the best ratio of meat to bone.
• Pat ribs dry before searing; moisture prevents browning and crust development.
• Use low-sodium soy so the glaze stays balanced after reduction; you can always add salt later.
• Skim fat from the cooking liquid for a clean, glossy sauce—chilling the liquid speeds this up.
• For a brighter citrus pop, zest the orange directly over the pot just before serving.

Variations

• Spicy Orange: Add 1–2 tsp chili-garlic sauce or 1 tbsp gochujang to the sauce for a gentle kick.
• Pork Swap: Use 4 lb bone-in country-style pork ribs; cook times are similar, but start checking tenderness 30 minutes earlier.
• Five-Spice Twist: Replace star anise with 1 tsp Chinese five-spice powder for a warmer, more aromatic profile.

Storage & Make-Ahead

Refrigerate cooled ribs and sauce in separate airtight containers for up to 4 days. The sauce will gel slightly; that is normal. Freeze for up to 3 months. Reheat gently in a covered skillet over low heat, adding a splash of water if needed. For a fresh-from-the-oven finish, brush with sauce and broil 1–2 minutes to re-lacquer before serving. This dish is ideal for make-ahead: cook fully, chill overnight, remove solidified fat from the sauce, then reheat and glaze.

Nutrition (per serving)

Approximate values (without rice or mashed potatoes): 680 calories; 32 g protein; 28 g carbohydrates (20 g sugars); 44 g fat (18 g saturated); 1 g fiber; 980 mg sodium.