Sticky Five-Spice Short Ribs
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Sherry (dry)1 cup
Oyster Sauce1130 g
Rib (short, english cut)1 tbsp
Kosher Salt1 tbsp
Vegetable Oil6 medium
Garlic Cloves (smashed)1 inch
Ginger (piece, sliced)1 small
SerranoDirections:
1
Heat the oven to 350 degrees F and arrange a rack in the middle
2
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside
3
Pat ribs dry with a paper towel and season well with salt and five-spice powder
4
Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil
5
When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side
6
Remove ribs to a plate and set aside
7
Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds
8
Stir in reserved sherry mixture and bring to a simmer
9
Return ribs to pan and bring to a simmer
10
Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours
11
Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes