Braising these sticky, full-flavored Asian Glazed Short Ribs make them finger-licking good.
- 2 pounds boneless short-ribs[br]
- 2 Tablespoons Chinese Five Spice
- 1/2 Tablespoon Salt
- 2 Teaspoons Sugar
- 2 Teaspoon Black Pepper
- 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
- In a small bowl combine all ingredients for the rub. Set aside
- Pat ribs with paper towel to remove any natural moisture.
- Liberally apply rub to both sides of ribs.
- Cover ribs with plastic wrap and refrigerate at least 6 hours.
- Preheat oven to 325 degrees. Place ribs in a baking dish and cover.
- Bake ribs approximately 3 hours or until tender.
- Meanwhile, prepare sauce by mixing all sauce ingredients in a saucepan.
- Bring ingredients to a boil, stirring often.
- Reduce heat and cook for 10 minutes.
- When ribs are tender and cooked through, transfer them onto a foil lined rimmed baking sheet.
- Generously slather ribs with sauce.
- Return ribs to oven and continue cooking to set sauce about 8 minutes.
- Remove ribs from oven and let sit for 10 minutes.
- Serve with a sprinkle of sesame seeds and chopped scallions.
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.
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.
The dish totally made me forget my woes.
Thanks for stopping by and have a great day.