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 are meltingly tender, they cook low and slow while you watch the first half of the game. They should be good to go right around halftime. The same approach will work with pork ribs and chicken wings (though you'll need to adjust the cooking time).
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)
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)
• 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.