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By ALISON LADMAN
Associated Press
The day of the big game calls for big, stick-to-your-ribs grub.
So we went with that as a theme, creating a recipe for boneless beef short ribs that are inspired by all the sweet and sticky goodness of Chinese-style pork ribs. To keep you in front of the television instead of the stove, we kept the recipe simple. Start by dumping everything in a bowl to marinate. When you're ready to cook, transfer it to a baking sheet and pop it in the oven. Done.
To make sure the ribs are meltingly tender, they cook low and slow while you watch the first half of the game. They should be good to go around half-time. And if beef isn't your thing, adjust the cooking time and use pork ribs or chicken instead.
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Try totally tender ribs SWEET, STICKY SLOW-COOKED SHORT RIBS Start to finish: 1 hours (plus marinating) cup hoisin sauce Directions: 1. In medium bowl, whisk together hoisin, rice vinegar, soy sauce, brown sugar, red pepper flakes, five-spice powder, sesame oil and garlic. Reserve cup of mixture in small bowl. 2. Add short ribs to original mixture and toss to thoroughly coat. Cover bowl and refrigerate at least 8 hours, or overnight. 3. When ready to cook, heat oven to 275 degrees. 4. Line 2 rimmed baking sheets with foil and place a rack over each pan. Arrange short ribs on rack and bake for 45 to 60 minutes, or until tender. 5. Brush ribs with reserved cup of marinade and increase oven temperature to 450 degrees. 6. Return to oven for additional 10 minutes or until ribs are browned and caramelized. Skewer each piece of meat to serve. |