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)
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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