Recipe Category: Asian
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Ingredients
- 2 pounds beef short ribs or your favorite ribs
- 1/4 cup flavorless cooking oil
- 1/4 cup chopped cilantro sprigs
SPICY TOMATO GLAZE
- 1 1/2 cups best-quality tomato spaghetti sauce
- 1 cup dry red wine
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon Asian chile sauce
- 1/4 cup chopped cilantro sprigs
- 4 cloves garlic — finely minced
- 2 tablespoons finely minced ginger
Method
- Trim all fat from the short ribs.
- If using pork ribs, ask the butcher to cut the ribs across the bones into 2-inch-wide strips.
- Peel off the membrane on the underside of the ribs.
- Then cut each strip into 6-inch lengths.
- To make the glaze, combine all the glaze ingredients in a bowl.
- Stir well.
- To braise the ribs, place a heavy stewpot over medium heat.
- Add the cooking oil.
- When the oil gives off little wisps of smoke, add the ribs.
- Fry the ribs until they are lightly browned.
- Tip out and discard the oil.
- Add the glaze to the pot holding the ribs.
- Bring to a low boil, cover the pot, and decrease the heat to low, so the glaze is at a simmer.
- Cook the ribs until the meat is tender, about 2 hours for beef and 1 hour for pork.
- About every 15 minutes during cooking, stir the ribs.
- Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the glaze.
- Return the ribs to the pot and bring to a simmer if you do not plan to serve the ribs within the hour, they maybe refrigerated in the glaze up to 24 hours before returning the ribs to a simmer.
- You can keep the ribs warm for up to 1 hour; on lowest heat, before serving.
- Transfer the ribs to heated dinner plates, sprinkle with cilantro, and serve glazed with the sauce.
Full List of Asian Recipes
Full List of Ribs Recipes