Sticky Fall Off the Bone BBQ Sichuan Beef Ribs

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BBQ season always celebrates pork back ribs leaving beef ribs a mere afterthought. I love ribs! But truth is, I love beef ribs more!


They definitely bring out the inner cavewoman in me. On that point, despite my black hair, round face and chubby cheeks, I picture myself as more of a Wilma Flintstone (sorry Betty). Complete with her stylish one-shoulder, waist-cinching dress and fire engine red hair.

Time to roll up your sleeves and get your hands dirty. Pass the napkins Betty!


Note: If you love pork ribs, swap them in and follow the same directions! It is important to strain the braising liquid, you and your guest don’t want to bite into a Sichuan peppercorn – they are hot in a tongue numbing way, which is kind of awesome. If you feel for these in cooler weather, finish them in the oven instead of on the BBQ. Also, you may have extra sauce, bottle it and freeze it for up to 3 weeks!

Do yourself a favor and serve these with a couple of salads to balance off the meal a bit. You will thank me later.

BBQ Sticky Sichuan Beef Ribs


  • 4 lbs beef ribs, trimmed
  • 3/4 cup soy sauce
  • 1 1/2 cup Shaoxing rice wine or medium dry sherry
  • 1 piece of ginger, 3 inches peeled and sliced
  • 3 fat cloves of garlic, peeled and smashed
  • 1 onion, chopped
  • 3 star anise
  • 1/2 tsp white peppercorns
  • 1 tsp gochugaru chili flakes or regular chili flakes – more if you like heat
  • 6 Tbsp honey, divided
  • 2 tsp Sichuan chili peppers
  • 2 tsp sesame oil
  • 2 cup beef broth
  • 4 Tbsp Hoisin Sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp sugar
  • 1 Tbsp sesame seeds, toasted, for garnish

I’m offering two cooking methods here.

  1. Preheat oven to 325°F and cook for 3 1/2 hours.
  2. Preheat oven to 250°F and cook for 8 hours (I put the tray into the oven before bed and take them out in the AM).

In a large deep tray, mix all the ingredients except for the Hoisin sauce, sesame seeds, green onion, 2 Tbsp of honey, sugar and the ribs. Prepare the ribs by removing the silver skin. Submerge them into the tray turning to coat. Cover with a double layer of foil and place into oven – see number 1 and 2 and choose your desired cooking temperature, and length.


Gently remove the ribs trying to keep them in tact, set aside and strain the liquid into a medium sauce pan. Skim the fat. Bring to a simmer and reduce by half. Add the Hoisin, sugar, tomato paste and reserved honey. Continue to cook until thickened and sticky. This will be your ‘BBQ’ sauce.

30 minutes before eating, preheat your BBQ to 350°F. Place the ribs on the grill and coat generously with your BBQ sauce. Allow the edges to burn slightly. Once browned to you liking and completely heated through (about 25 minutes) plate them up and sprinkle with sesame seeds.


Serves 4 cave people with leftovers




    • Hi V! Happy to! Just bring a massive bib and be ready to get your fingers dirty! :)

    • Hi Lisa
      That’s awesome! One quick note-give yourself some time to reduce the sauce. It took me over an hour at a gentle simmer. If you’re having trouble finding Sichuan peppercorns, email me and I’m happy to drop some off for you.

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