Ingredients
Servings 7
- 1 1/2 cups dry sherry or red wine
- 1/2 cup hoisin sauce
- 1/3 cup packed light brown sugar
- 2 1/2 pounds short ribs
- 1 tablespoon kosher salt
- 2 teaspoons five-spice powder
- 1 tablespoon vegetable oil
- 6 medium garlic cloves smashed
- 1- inch piece ginger sliced
- 1 small jalapeno pepper halved
Nutritional Facts
Nutrition Facts
Asian Sticky Short Ribs
Amount per Serving
Calories
356
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
70
mg
23
%
Sodium
1398
mg
61
%
Potassium
532
mg
15
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
24
g
48
%
Vitamin A
27
IU
1
%
Vitamin C
4
mg
5
%
Calcium
42
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat the oven to 350 degrees and arrange a rack in the middle.
- Mix together sherry, hoisin sauce, and brown sugar until evenly combined; set aside.
- Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil.
- When oil starts to smoke, add ribs and brown, about 2 minutes per side. Remove ribs to a plate and set aside.
- Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds.
- Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer.
- Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours.
- Increase oven to 400 degrees and cook, covered, until ribs are sticky, about 30 more minutes.
I can find veal ribs but isn’t hoisin sauce non-kosher? What can I use in place?
Yes, you can get kosher housing sauce
The instructions are truncated. ???