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Asian Spiced Short Ribs

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  Bone in beef short ribs 72 Ounce (6 Ribs, 12 Ounce Each)
  Kosher salt To Taste
  Ground fennel 1 Tablespoon (For Dusting)
  Ketchup 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs) (Such As Syrah)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Unsulfured molasses 1⁄2 Cup (8 tbs)
  Dried onion flakes 3 Tablespoon
  Asian fish sauce 2 Tablespoon
  Soy sauce 1 Tablespoon
  Garlic powder 1 Tablespoon
  Seeded minced chipotle chile in adobo sauce 1 Tablespoon
  Asian sesame oil 1 Teaspoon
  Water 3 Quart

1. Light a grill. Preheat the oven to 325° Season the ribs with salt and fennel. Grill over high heat, turning, until charred, about 12 minutes. Transfer to a roasting pan.
2. In a large bowl, mix the ketchup, wine, vinegar, molasses, onion flakes, fish sauce, soy sauce, garlic powder, chipotle, sesame oil and 1 tablespoon of salt. Whisk in the water. Pour the sauce over the ribs and bring to a simmer over 2 burners.
3. Cover the pan and bake, turning the ribs once, until the meat is very tender, about 2 1/2 hours. Lower the oven temperature to 200° Transfer the sauce to a large saucepan. Keep the ribs warm in the oven. Boil the sauce over high heat until reduced to 4 cups, about 1 hour.
4. Increase the oven temperature to 350° Pour the sauce over the ribs and roast until the ribs are glazed, about 15 minutes.

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Asian Spiced Short Ribs Recipe