Asian Glazed Short Ribs

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good. 

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.

Asian Glazed Short Ribs
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 pounds boneless short-ribs[br]
  • [b]RUB[/b][br]
  • 2 Tablespoons Chinese Five Spice
  • 1/2 Tablespoon Salt
  • 2 Teaspoons Sugar
  • 2 Teaspoon Black Pepper
  • [b]SAUCE[/b][br]
  • 1/2 Cup – Prepared Hoisin Sauce
  • 1/8 Cup – Dry Sherry
  • 1/8 Cup – Soy Sauce
  • 1/8 Cup – White Sugar
  • 1/8 Cup – Prepared Ketchup
  • 1 Tablespoon – Unseasoned Rice Vinegar
  • 2 Cloves – Fresh Garlic, minced
  • 1 Teaspoon – Dried Ginger
  • [i]Optional[/i] Scallions and sesame seeds for garnish
Instructions
  1. In a small bowl combine all ingredients for the rub. Set aside
  2. Pat ribs with paper towel to remove any natural moisture.
  3. Liberally apply rub to both sides of ribs.
  4. Cover ribs with plastic wrap and refrigerate at least 6 hours.
  5. Preheat oven to 325 degrees. Place ribs in a baking dish and cover.
  6. Bake ribs approximately 3 hours or until tender.
  7. Meanwhile, prepare sauce by mixing all sauce ingredients in a saucepan.
  8. Bring ingredients to a boil, stirring often.
  9. Reduce heat and cook for 10 minutes.
  10. When ribs are tender and cooked through, transfer them onto a foil lined rimmed baking sheet.
  11. Generously slather ribs with sauce.
  12. Return ribs to oven and continue cooking to set sauce about 8 minutes.
  13. Remove ribs from oven and let sit for 10 minutes.
  14. Serve with a sprinkle of sesame seeds and chopped scallions.
Notes
12 PP per serving

I have a headache.  I try to push past it, but it keeps interfering with my day.  I have thoughts of just walking into the back room and just taking a real long nap.  The problem is, I am not a very good sleeper.  It’s tough enough for me to sleep at night.  If I take a nap, lord only knows what will happen as the night creeps upon me.

Instead I divert my attention to the five spice short ribs that are marinating in the fridge.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.I am not so sure if I am going to like this rub.  Five Spice is so unique in flavor that I worry it may have been a mistake.  Perhaps I should have gone with a more traditional rub.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.But then I remember how much I love Asian inspired cuisine.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.

The nagging headache never did go away, but when I sat down to finally eat this dish, well, let’s just say, I temporarily left my body and was in la la land.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.Heaven, Shangri-La.  I think you get the picture.

The dish totally made me forget my woes.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.Even though it was only temporary.  I enjoyed every last lick, err, bite.

Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.

Thanks for stopping by and have a great day.

Marlene

 

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