Sweet Asian Short Ribs Recipes

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

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.

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Steps:

• Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.
• Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.
• Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.

Steps:

• Slice into meat (not through) about every 1/2 inch.
• Rub in brown sugar and marinate for 1 hour at room temperature.
• In a bowl mix together rest of ingredients.
• Spread mixture onto ribs and refrigerate for 1 hour more.
• Place ribs on a hot grill for 5 minutes per side.
• Let rest for 10 minutes and serve with rice.

Steps:

• 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
• 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
• 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
• 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
• *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
• Variation
• How to cook full-size Sweet Soy-Grilled Short Ribs:
• You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.

Steps:

• Boil about 1 L of water in a pot, or enough to cover the ribs.
• Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
• Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
• Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
• Bring to a boil for about 10 minutes then reduce to a simmer.
• Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
• Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
• Serve with steamed rice and stir fried veggies for a great Chinese meal!