Are you on the Bachan’s bandwagon yet? Bachan’s Japanese BBQ Sauce has become a favorite in kitchens everywhere and is now widely available in grocery stores. Its bold, savory-sweet profile makes it an effortless shortcut for spectacular dishes. These Smoked Bachan’s Beef Short Ribs showcase the sauce perfectly: smoked to add depth, then braised until fall-off-the-bone tender.
Smoked Bachan’s Braised Beef Short Ribs
Beef short ribs are one of the most flavorful cuts of beef, prized for their meat-to-fat ratio and the rich, gelatinous character the bones contribute during slow cooking. Located near the cow’s belly, short ribs have excellent marbling and connective tissue that melt during long, gentle cooking. The result is juicy, tender meat with a deep, beefy flavor that pairs beautifully with Bachan’s Japanese BBQ Sauce.
When you smoke short ribs first, you add a layer of complexity—wood smoke and low, steady heat develop an exterior bark and subtle smoky notes. Finishing the ribs by braising them in a mixture of Bachan’s sauce and beef broth infuses additional savory-sweet flavors while keeping the meat moist and fork-tender.
Recipe Shopping List
You probably already have some of these pantry staples. For exact quantities and full instructions, see the recipe card below.
- Bone-in beef short ribs
- Salt
- Pepper
- Garlic powder
- Bachan’s Japanese BBQ Sauce
- Beef broth
How to Make This Recipe
Below is a clear overview of the process. Follow the full recipe card for specific measurements and timing.
- Preheat: Heat your smoker to about 200°F for low-and-slow smoking.
- Season: Generously season the short ribs on all sides with salt, pepper, and garlic powder.
- Smoke: Place the ribs on the smoker and smoke for roughly 3 hours, until they develop color and smoke flavor.
- Braise: Transfer the smoked ribs to a high-sided pan. Mix Bachan’s sauce with beef broth and pour over the ribs. Increase the heat to 325°F and braise until fork-tender, turning occasionally for even braising, about 2 hours.
- Serve: Remove ribs when tender and serve with steamed rice, mashed potatoes, or your favorite sides, spooning some of the braising liquid over the meat.
Smoked Bachan’s Short Ribs FAQ
Will this recipe work with other cuts of beef?
Yes. Many cuts can substitute for short ribs, but cooking times and results will vary. Good options include:
- Chuck roast or chuck steak: Well-marbled and ideal for braising.
- Oxtail: Rich with bone and marrow; smaller pieces may cook faster.
- Beef shank: Tough but flavorful; benefits from long, slow braises.
- Brisket: Great for slow cooking; different texture but excellent flavor.
- Beef plate: Similar origin and marbling—close substitute.
- Boneless stew meat: Works in stews or braises but lacks the bone-in presentation.
Adjust temperatures and braising time based on the cut you choose. Pay attention to the meat-to-fat-to-bone ratio, which affects richness and mouthfeel.
Can this dish be made ahead of time?
Absolutely. Braised short ribs often taste even better the next day as flavors meld. They reheat well and can be kept warm in a slow cooker or reheated gently on the stovetop.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the braising liquid on the stovetop for best texture. An oven set to low heat or a slow cooker also works. If you use a microwave, reheat briefly at medium power and monitor to prevent drying.
Serve these ribs with classic sides like steamed basmati rice, garlic mashed potatoes, or stir-fried vegetables to balance the rich sauce and smoky meat.
Round out your meal with
- Steamed basmati rice
- Seasonal vegetables or a simple green salad
- Garlic mashed potatoes
Smoked Bachan’s Beef Short Ribs
Short ribs are seasoned, smoked, then braised in Bachan’s Japanese BBQ Sauce and beef broth until tender and richly flavored.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Ingredients
- 4 pounds bone-in short ribs
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 1 cup Bachan’s Japanese BBQ Sauce
- 1 cup beef broth
Instructions
- Preheat your smoker to 200°F.
- Season the short ribs evenly with salt, pepper, and garlic powder.
- Place the ribs on the smoker and smoke for about 3 hours, building color and smoke flavor.
- Transfer ribs to a high-sided, oven- or grill-safe pan.
- Mix Bachan’s sauce with beef broth and pour over the ribs so they are mostly covered.
- Increase the smoker or oven temperature to 325°F and braise the ribs for about 2 hours, turning occasionally, until they are fork tender.
- Remove from heat and serve with rice, mashed potatoes, or vegetables, spooning braising liquid over the meat.
Notes
Nutrition calculations often assume consuming all braising liquid; most people will use less. Adjust seasoning and braising time to your preference. If you prefer a thicker sauce, reduce the braising liquid on the stovetop until it reaches the desired consistency.
Nutrition Information (estimate)
Yield: 6 | Serving Size: 1
Amount Per Serving: Calories: 1010; Total Fat: 69g; Saturated Fat: 30g; Trans Fat: 4g; Unsaturated Fat: 38g; Cholesterol: 302mg; Sodium: 1550mg; Carbohydrates: 20g; Fiber: 1g; Sugar: 16g; Protein: 78g.
Nutrition data is an estimate and will vary based on brands and portion sizes.
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