Sweet, sticky, totally tender ribs for the game

By Alison Ladman

Associated Press

Published: Tuesday, Jan. 29 2013 3:44 p.m. MST

In this image taken on January 7, 2013, sweet and sticky slow cooked short ribs served on skewers are shown in Concord, N.H. (AP Photo/Matthew Mead)

Associated Press

The day of the big game calls for big, stick-to-your-ribs grub.

So we went with that as a theme, creating a recipe for boneless beef short ribs that are inspired by all the sweet and sticky goodness of Chinese-style pork ribs. To keep you in front of the television instead of the stove, we kept the recipe simple. Start by dumping everything in a bowl to marinate. When you're ready to cook, transfer it to a baking sheet and pop it in the oven. Done.

They should be good to go right around half-time.

SWEET AND STICKY SLOW-COOKED SHORT RIBS

The servings indicated are for appetizer portions. If the friends gathered around the game are hearty eaters, or this is to be served as a main course, plan accordingly.

Start to finish: 11/2 hours (plus marinating)

Servings: 12

1/2 cup hoisin sauce

1/2 cup rice vinegar

1/2 cup low-sodium soy sauce

1/4 cup packed brown sugar

1/2 teaspoon red pepper flakes

1/2 teaspoon five-spice powder

2 tablespoons toasted sesame oil

3 cloves minced garlic

3 pounds boneless beef short ribs, cut into long, thin strips (1/4 inch thick by 1 inch wide)

In a medium bowl, whisk together the hoisin, rice vinegar, soy sauce, brown sugar, red pepper flakes, five-spice powder, sesame oil and garlic. Reserve 1/2 cup of the mixture in a small bowl. Add the short ribs to the original mixture and toss to thoroughly coat. Cover the bowl and refrigerate at least 8 hours, or overnight.

When ready to cook, heat the oven to 275 F. Line 2 rimmed baking sheets with foil and place a rack over each pan.

Arrange the short ribs on the rack and bake for 45 to 60 minutes, or until tender. Brush the ribs with the reserved 1/2 cup of marinade and increase the oven temperature to 450 F. Return to the oven and cook for another 10 minutes, or until browned and caramelized. Thread a skewer through each piece of meat to serve.

Nutrition information per serving: 270 calories; 130 calories from fat (48 percent of total calories); 14 g fat (5 g saturated; 0 g trans fats); 65 mg cholesterol; 11 g carbohydrate; 0 g fiber; 8 g sugar; 23 g protein; 650 mg sodium.

Alison Ladman is a recipe developer for the Associated Press.

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