DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS
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.
CHINESE SPARERIBS WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories appetizer
Time 2h28m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
- Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
- When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
- Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to approximately 250 degrees F.
- Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
- While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
CHINESE BARBEQUED SPARERIBS
This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer.
Provided by JRIVIERA77
Categories World Cuisine Recipes Asian Chinese
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 932 calories, Carbohydrate 20.5 g, Cholesterol 242.6 mg, Fat 71.5 g, Fiber 0.8 g, Protein 48 g, SaturatedFat 22.9 g, Sodium 1009.5 mg, Sugar 16.1 g
FILIPINO RIBS
Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Filipino
Yield 11
Number Of Ingredients 12
Steps:
- Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
- Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
- Preheat oven to 400 degrees F (200 degrees C).
- Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Nutrition Facts : Calories 773.2 calories, Carbohydrate 19.4 g, Cholesterol 197.9 mg, Fat 59.3 g, Fiber 0.7 g, Protein 39.3 g, SaturatedFat 18.8 g, Sodium 710.2 mg, Sugar 16.7 g
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
HAWAIIAN RIBS
My husband doesn't usually request pork for dinner, but these ribs are the exception. He enjoys the slightly sweet sauce.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.
Nutrition Facts :
THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
KANSAS CITY SPARERIBS
Steps:
- Make dry rub:
- Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.
- Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.
- Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
- Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.
HAWAIIAN SPARERIBS
My mother used to make this for the family when I was little. And only once in blue moon thing, so it was a real treat when we got it. It came out of a recipe book that mom would get sections for when she bought gas at gas station. Everytime you filled the car up you got a new section. The book is huge and has everything you want to know about cooking, etiquette, and proper table settings. The book is almost wore out, but this will always be my favorite recipe out of it!
Provided by PASharpshooterinAZ
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees Celsius.
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt and ginger. (I personally don't use the ginger).
- Cook stirring constantly until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
- *Ribs may be boiled prior to baking.
Nutrition Facts : Calories 711.4, Fat 53.3, SaturatedFat 17.1, Cholesterol 181.8, Sodium 771, Carbohydrate 20.3, Fiber 0.4, Sugar 16.8, Protein 36
HAWAIIAN STYLE SPARERIBS
These savory ribs are delicious and so tender. They can be made ahead and marinated, then put on the grill to brown when you're ready for dinner. Great time saver for when company is coming. They can also be baked in the oven.
Provided by ugogirl
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into serving pieces.
- Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat.
- Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight.
- Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired.
- Serve on platter with pineapple slices and mandarin orange segments.
CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 8 to 10 servings (1 1/2 cups glaze)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
- To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
- In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
HAWAIIAN SPARERIBS
This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!
Provided by KREED1023
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g
JAPANESE SPICY SPARE RIBS
Tender pork ribs are oven-grilled, then stir-fried in a sticky, sweet and sour spicy sauce. This serves 2 for a main course or 6 for a starter.
Provided by Runira
Categories World Cuisine Recipes Asian Japanese
Time 46m
Yield 4
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; set a baking rack on top.
- Rub salt and pepper over the pork ribs; place on the prepared baking sheet.
- Cook in the preheated oven, flipping once, until meat pulls away easily from the bone, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Heat oil in a large skillet or wok over medium heat. Add celery, ginger, and garlic; cook and stir until fragrant, 2 to 3 minutes. Reduce heat to low. Mix in soy sauce, chile pepper, sake, tomato puree, sugar, balsamic vinegar, and salt; stir until sauce is combined. Remove from heat.
- Toss pork ribs in sauce until coated.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 5.8 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.4 g, Protein 15.3 g, SaturatedFat 6 g, Sodium 593.5 mg, Sugar 4.4 g
ASIAN SPARERIBS
Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.
Provided by Parsley
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
- *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
- Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
- Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.
Nutrition Facts : Calories 547.2, Fat 40.3, SaturatedFat 14.3, Cholesterol 118.3, Sodium 1226.8, Carbohydrate 14.5, Fiber 1.1, Sugar 9.8, Protein 29.6
PAN-ASIAN TERIYAKI SPARERIBS
Steps:
- Position rack in middle of oven and preheat to 375°F. Sprinkle ribs with pepper. Wrap each rib rack tightly with heavy-duty foil. Set packets on large rimmed baking sheet. Bake ribs until just tender, about 1 hour 15 minutes. Cool ribs 30 minutes in foil. Unwrap foil. Pour all juices from ribs into medium bowl. (Can be made 1 day ahead. Cover ribs and pan juices separately and chill.)
- Spoon off and discard fat from surface of pan juices. Stir teriyaki baste and next 4 ingredients into pan juices.
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill ribs until heated through and well glazed, turning and basting often with teriyaki mixture, about 20 minutes total.
CHINESE BARBECUED SPARERIBS
Make and share this Chinese Barbecued Spareribs recipe from Food.com.
Provided by MeliBug
Categories Pork
Time 1h45m
Yield 24 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
- Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
- turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8
SPARERIBS, KOREAN STYLE
Steps:
- Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.
- Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they're ready. If not, add another 1/4 cup of water and repeat the process.
- Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.
WUXI SPARERIBS
I got this recipe from my October issue of Gourmet and made it for dinner tonight. It is the best Chinese dish I have ever made, authentic to the bone! The meat is so tender and the sauce is heavenly. I served it over plain white steamed rice!
Provided by Grace Lynn
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
- Transfer scallion to a work surface and return pot of water to a boil.
- Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
- Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
- Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
- Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
- Whisk together cornstarch and remaining tablespoon water in a cup.
- Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
- Remove from heat and stir in sesame oil.
- Serve sprinkled with chopped scallion and cilantro.
Nutrition Facts : Calories 364.4, Fat 27.9, SaturatedFat 8.7, Cholesterol 90.9, Sodium 601.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.3, Protein 18.9
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