Asian Sticky Short Ribs

• 份量: 7 servings

食材

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)

步驟

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.

營養

• 卡路里: 356 kcal
• 總脂肪: 15 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 8 g
• 反式脂肪: 0.01 g
• 膽固醇: 70 mg
• 鈉: 1398 mg
• 總碳水化合物: 22 g
• 膳食纖維: 1 g
• 總糖: 16 g
• 蛋白質: 24 g