Hawaiian Flanken Short Ribs Made In Clay Pot Recipes

Steps:

• Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one.
• Combine 1st 8 ingredients into a paste.
• Rub paste all over and on all sides of short ribs.
• Put into soaked pot and pour broth over.
• Put cover over and place into a cold oven.
• Turn up to 400°F Cook for 3 hours.

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Steps:

• Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
• Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

Steps:

• Soak Clay Pot for 30 minutes in water ( top and bottom).
• Put 1/2 of onions and garlic into the bottom of the pot.
• Put ribs over.
• Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
• Put other half on onions and garlic over top.
• Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
• Serve over rice.

Steps:

• Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
• With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.