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Short ribs are long on flavor for Super Bowl

With Super Sunday upon us, it’s time to bone up on party foods.

BY ALISON LADMAN Published: January 30, 2013
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The day of the big game calls for big, stick-to-your-ribs grub.

So we 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...

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SWEET AND STICKY

SLOW-COOKED SHORT RIBS

The servings indicated are for appetizer portions. If the friends gathered around the game are hearty eaters, or this is to be served as a main course, plan accordingly.

Start to finish: 1½ hours (plus marinating)

Servings: 12

½ cup hoisin sauce

½ cup rice vinegar

½ cup low-sodium soy sauce

¼ cup packed brown sugar

½ teaspoon red pepper flakes

½ teaspoon five-spice powder

2 tablespoons toasted sesame oil

3 cloves minced garlic

3 pounds boneless beef short ribs, cut into long, thin strips (1¼ inch thick by 1-inch wide)

•In a medium bowl, whisk together the hoisin, rice vinegar, soy sauce, brown sugar, red pepper flakes, five-spice powder, sesame oil and garlic. Reserve ½ cup of the mixture in a small bowl. Add the short ribs to the original mixture and toss to thoroughly coat. Cover the bowl and refrigerate at least 8 hours, or overnight.

•When ready to cook, heat the oven to 275 F. Line 2 rimmed baking sheets with foil and place a rack over each pan.

•Arrange the short ribs on the rack and bake for 45 to 60 minutes, or until tender. Brush the ribs with the reserved ½ cup of marinade and increase the oven temperature to 450 F. Return to the oven and cook for another 10 minutes, or until browned and caramelized. Thread a skewer through each piece of meat to serve.

Nutrition information per serving: 270 calories; 130 calories from fat (48 percent of total calories); 14 g fat (5 g saturated; 0 g trans fats); 65 mg cholesterol; 11 g carbohydrate; 0 g fiber; 8 g sugar; 23 g protein; 650 mg sodium.

SOURCE: Alison Ladman is a recipe developer for The Associated Press.

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