Short ribs are long on flavor for Super Bowl

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.