Asian Sticky Short Ribs

• portionen: 7 servings

Zutaten

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)

Anweisungen

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.

Nährwertangaben

• Kalorien: 356 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 8 g
• Transfett: 0.01 g
• Cholesterin: 70 mg
• Natrium: 1398 mg
• Gesamtkohlenhydrate: 22 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 16 g
• Eiweiß: 24 g