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 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.