Sticky Teriyaki Tamarind Short Ribs

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There’s something irresistible about short ribs when they’re cooked low and slow until they’re fall-off-the-bone tender. This Sticky Teriyaki Tamarind Short Ribs recipe takes that comfort to a whole new level with a rich, sticky glaze that’s equal parts sweet, tangy, and savory.

The marinade + sauce...

Inspired by a dish from Ember, a restaurant in Montana, I stumbled upon one of the chef's posts and decided to freestyle it with my own twist. The result? A dish that’s bold, flavorful, and perfect for a festive meal like Christmas dinner. You can get their video here.

Just outta the oven...

The magic here comes from the balance of flavors—the deep umami of soy sauce, the subtle sweetness of mirin and muscovado sugar, and the sharp tang of tamarind paste.

Cooking the ribs sous vide for 10 hours locks in moisture and makes the meat incredibly tender. A final broil in the oven caramelizes the glaze into a sticky, glossy coating that clings to every bite. It’s the kind of dish that makes people stop mid-conversation because it’s just that good.

If you’re looking to impress at your next dinner gathering or just want to treat yourself to something special, give this recipe a go.

It’s surprisingly approachable, even if you’re new to sous vide cooking, and the reward is absolutely worth the time. These ribs are rich, sticky, and downright addictive—just be prepared for them to disappear fast!

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Ingredients:

(Serve 4)

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

• Shallots Finely Diced, 5

• Sea Salt, Pinch

• Black Pepper, Pinch

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 2”

• Soy Sauce, 240g

• Mirin, 240g

• Sake, 240g

• Fish Sauce, 2 TBSP

• Rice Vinegar, 2 TBSP

• Mushroom Soy Sauce, 2 TBSP

• Tamarind Paste, 1/4 Cup

• Light Muscovado Sugar, 150g

• Pork Short Ribs, 1kg

• Slurry, 2 TBSP Cornstarch + 2 TBSP Water

• Scallions Finely Sliced, For Garnish

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Equipment:

• Sauce Pot

• Sous Vide

• Oven

• Vacuum Sealer

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Directions:

1. In a sauce pot over medium heat, add oil.

2. Once the oil is hot, add in the shallots.

3. Season with salt and pepper.

4. Sauté until translucent.

5. Add in garlic and ginger.

6. Sauté until aromatic.

7. Remove from heat and add in soy, mirin, sake, fish sauce, rice vinegar, mushroom soy and tamarind paste.

8. Stir to combine well and return to heat.

9. Bring it up to a simmer and add in the sugar

10. Stir and cook until the sugar has completely dissolved.

11. Taste and adjust for seasonings with sugar.

12. Preheat sous vide to 75 degrees celsius or 167 fahrenheit.

13. Remove the membrane from the short ribs and transfer them to a vacuum bag.

14. Pour in the teriyaki sauce and seal with a vacuum sealer.

15. Sous vide for 10 hours.

16. After 10 hours, remove the ribs and transfer to a baking tray lined with parchment paper.

17. Cook and reduce the sauce.

18. Add in slurry and cook until thickened or coats the back of a spoon.

19. Brush the teriyaki sauce onto the ribs.

20. Broil at 200 degrees celsius or 400 fahrenheit for 8 to 10 mins or until lightly caramelized.

21. Remove from the oven, flip, glaze and broil for another 8 to 10 mins or until lightly caramelized.

22. Glaze with more sauce.

23. Garnish with scallions and serve immediately.

Succulent...

I could finish the entire platter in 1 sitting...

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Recipe Video: