There’s nothing quite like sinking your teeth into the perfect bite of Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe — a heavenly combination of tender, melt-in-your-mouth beef short ribs infused with a rich, sweet and spicy soy sauce, cradled inside fluffy steamed buns. This dish feels like a warm hug from the inside, balancing indulgence with freshness through a crisp homemade slaw. It’s a crowd-pleaser, a comforting treat, and honestly, one of those recipes you’ll find yourself making again and again because it just hits all the right notes.

Ingredients You’ll Need

The image shows a metal tray placed on a white marbled surface, holding six pieces of raw beef ribs with visible layers of red meat and white fat marbling. Around the tray, there are several small white bowls and metal cups with different ingredients: chopped green onions, a dark soy-like liquid, a clear yellow liquid, cracked black pepper and salt mixture, brown sugar in measuring spoons, a reddish chili sauce, a light creamy paste, fresh ginger pieces, and another dark liquid in a glass measuring cup. All items are neatly arranged, highlighting the raw meat in the center. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing the Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe. Each element plays a special role: from the umami-packed soy sauce to the vibrant crunch of the slaw, every ingredient is essential to creating that perfect harmony of flavors and textures.

Bone-in beef short ribs (3 lbs): These bring rich flavor and tenderness that’s perfect for slow braising.
Olive oil (1–2 tbsp): Helps sear the ribs and develops a beautiful caramelized crust.
Low-sodium soy sauce (¾ cup): Provides a savory depth crucial for the braising liquid.
Water (¾ cup): Balances the soy sauce and keeps the ribs moist during cooking.
Shaoxing wine (¼ cup): Adds a fragrant note; if unavailable, dry sherry works beautifully too.
Dark brown sugar (⅓ cup): Lends sweetness and richness to balance the soy’s saltiness.
Maple syrup (2 tbsp): Gives a subtle, natural sweetness with complexity.
Garlic paste (1 tbsp): Delivers an aromatic punch that warms the whole dish.
Ginger paste (1 tbsp): Introduces a fresh, zesty brightness that cuts through richness.
Chili paste (2–4 tsp): Adds heat and depth; I love using Sambal Oelek for that authentic kick.
Scallions (4, chopped): Infuse freshness and a mild oniony note throughout the braise.
Small red chili pepper (sliced, optional): For those who want an extra pop of heat and color.
Green cabbage (2 cups, shredded): Provides crisp texture for the slaw to contrast tender ribs.
Red cabbage (1 cup, shredded): Adds vibrant color and a slightly different crunch.
Carrot (1 medium, julienned): Sweetness and a lovely crunch for balance.
White vinegar (3 tbsp): Brightens up the slaw, cutting through the richness.
Honey (1 tsp): Offers a gentle sweetness to round out the tangy slaw.
Sesame seeds (1 tsp): A nutty garnish to sprinkle on the slaw for extra texture.
Kosher salt & freshly ground black pepper: Always essential for seasoning both the ribs and slaw perfectly.
Pre-made bao buns (10–15): These pillowy buns are the perfect edible vessel to hold all the deliciousness.

How to Make Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe

Step 1: Season and Sear the Short Ribs

Start by generously seasoning the bone-in short ribs with kosher salt and freshly ground black pepper. Heat 1–2 tablespoons of olive oil in a large heavy-bottomed pan over medium-high heat until shimmering. Brown the short ribs on all sides, getting a rich, caramelized crust. This step builds incredible flavor that the braising liquid will soak into later, so don’t rush it. Once seared, remove ribs and set aside.

Step 2: Prepare the Braising Liquid

In the same pan, stir together low-sodium soy sauce, water, Shaoxing wine, dark brown sugar, maple syrup, garlic paste, ginger paste, and chili paste. Add chopped scallions and the optional sliced red chili pepper for an extra touch of heat and color. Bring this mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan—those will add layers of flavor.

Step 3: Braise the Short Ribs

Return the seared short ribs to the pan, nestling them in the braising liquid. Cover with a tight-fitting lid or foil and braise on low heat for about 3 to 3½ hours, or until the ribs are fall-off-the-bone tender. Alternatively, you can transfer the covered pot to a 300°F oven. The slow, gentle cooking tenderizes the meat perfectly while letting it soak up the sweet and spicy soy sauce flavors.

Step 4: Make the Crispy Slaw

While the ribs are braising, prepare the slaw by combining shredded green and red cabbage with julienned carrot. Whisk together white vinegar, honey, kosher salt, and black pepper to taste, then toss everything together. Sprinkle with sesame seeds at the end to add a lovely toasted crunch. This vibrant, tangy slaw gives the steamed buns a fresh counterpoint that keeps every bite lively.

Step 5: Warm the Bao Buns

About 15 minutes before the short ribs are ready, steam or warm your pre-made bao buns. You can steam them for 5-8 minutes until pillowy and hot, or heat gently in a covered microwave or pan. Soft, warm buns are key to balancing the hearty ribs and crunchy slaw.

Step 6: Assemble the Bao Buns

Carefully pick apart the braised short ribs, shredding them into thick, juicy pieces. Spoon a generous amount into each bao bun, then top with a mound of the crisp slaw. Drizzle with a little of the reduced braising sauce if you want to intensify the flavor even more. Serve immediately and get ready for a flavor explosion!

How to Serve Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe

The image shows a soft white folded bun filled with layers starting at the bottom with shredded white and purple cabbage mixed with orange carrot strips, creating a colorful, crunchy base. On top of the vegetables, there is a generous serving of dark brown shredded meat glazed with a shiny sauce and sprinkled with small white sesame seeds. The bun is placed on a white plate with blue floral patterns, and some green herbs are visible on the side. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the look and flavor, add fresh scallion slices or thin rings of red chili pepper on top for a pop of color and extra zing. A scattering of toasted sesame seeds or a few sprigs of fresh cilantro can bring a fragrant, nutty element that plays beautifully with the sweet and spicy notes of the dish.

Side Dishes

Light, refreshing sides work best here to complement the richness of the braised short ribs. Think simple miso soup, pickled cucumbers, or steamed edamame sprinkled with a little coarse sea salt. These sides keep the meal balanced and let the Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe shine as the star attraction.

Creative Ways to Present

For a fun twist, serve the bao buns deconstructed on a platter with small bowls of slaw, shredded ribs, and garnishes so guests can build their own. Alternatively, pair with a side of homemade kimchi for an extra layer of fermented tanginess or drizzle a homemade sriracha mayo over the top for creamy heat that ties everything together beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs and slaw store very well in separate airtight containers in the refrigerator for up to 4 days. Keep the bao buns wrapped separately to maintain their softness.

Freezing

You can freeze the cooked short ribs for up to 3 months in a freezer-safe container or zip-top bag. Slaw is best fresh but can be frozen if tightly sealed, though texture will soften upon thawing. Bao buns freeze well too — just wrap them in foil or plastic wrap and thaw before steaming again.

Reheating

Gently reheat braised short ribs in a covered pan over low heat, adding a splash of water or reserved braising liquid to prevent drying. Steam or microwave bao buns until warm and fluffy again, and refresh the slaw by tossing it with a tiny splash of vinegar or lemon juice if needed to brighten flavors.

FAQs

Can I use boneless beef short ribs instead of bone-in?

Absolutely! Boneless ribs will work fine and may even be easier to shred, but bone-in adds extra richness to the braise. Just adjust cooking time if necessary—the meat may cook slightly faster.

What if I don’t have Shaoxing wine? What can I substitute?

If you’re missing Shaoxing wine, dry sherry is your best substitute. It provides similar depth and aroma that complements the soy sauce in the braising liquid perfectly.

Can I make the slaw ahead of time?

Yes! The slaw can be made a few hours ahead and kept refrigerated. Just add the sesame seeds right before serving to maintain their toasty crunch.

Are pre-made bao buns the best choice, or should I make them from scratch?

Pre-made bao buns are a convenient and delicious option that saves a lot of time. If you love baking and want an extra special touch, homemade buns are wonderful too but definitely take more effort.

How spicy is this Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe?

The level of spice is very customizable! The chili paste amount can be adjusted depending on your heat preference. Starting with less and adding more to taste is an excellent way to control the burn.

Final Thoughts

If you’re craving a dish that’s packed with flavor and comforting textures, the Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe is an absolute must-try. It makes for an impressive meal that’s surprisingly easy to pull off, and the layers of sweet, spicy, savory, and fresh notes all come together like a dream. Whether you’re cooking for family, friends, or just yourself, this recipe is bound to become a beloved favorite on your dinner rotation.