Ohhh yes. This is the slow-cook symphony moment. Let’s make it feel like the house smells incredible and everyone keeps wandering into the kitchen “just to check.”

Low, Slow & Glossy

1. Prep the Ribs

Trim any excess surface fat if needed, then pat the ribs completely dry — this is key for a proper sear. Season generously with salt and black pepper. Don’t hold back; these are thick, rich cuts that can handle it.

2. Sear for Deep Flavour

Heat a heavy skillet over medium-high until properly hot. Add a slick of oil, then lay the ribs in carefully.
Sear for 5–7 minutes, turning to brown all sides. You’re not cooking them through — you’re building that deep, caramelised crust that makes the final dish unforgettable.

3. Build the Marinade

In a bowl, whisk together soy sauce, hoisin, mirin, brown sugar, garlic, ginger, and chili flakes (if using). It should smell savoury, slightly sweet, and a little punchy. This is your flavour bath.

4. Slow Roast to Tenderness

Transfer the seared ribs to a Dutch oven. Pour the marinade over them and scatter the sliced onion around and between the ribs.

Cover tightly and roast at 275–300°F (135–150°C) for 3–4 hours.

Low. Slow. No rushing.

By the end, the meat should be fork-tender — practically surrendering from the bone.

5. Reduce to a Glossy Glaze

Remove the ribs carefully and set aside. Pour the braising liquid into a skillet. Bring to a simmer and reduce for about 10–15 minutes, until thickened and glossy.
If needed, stir in your cornstarch slurry to give it that silky, cling-to-the-meat finish.

6. Broil for That Final Caramel

Place the ribs on a lined tray and brush generously with the reduced glaze. Broil on high for 2–3 minutes until bubbling and beautifully caramelised. Watch closely — this is where the magic (and potential drama) happens fast.

7. Serve & Garnish

Plate over fluffy jasmine rice or glossy noodles. Spoon extra glaze over the top.
Finish with fresh green onions and a scatter of sesame seeds for crunch and brightness.

And then enjoy that quiet moment when everyone takes their first bite and just… pauses.

If you want, we can now craft the hero-shot description for this dish — dark, moody lighting, lacquered ribs, steam rising.