Asian Spiced Short Ribs
|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|
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.