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Ribs worthy for the best of Super Bowl parties

  • 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)

    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)

  • 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)

    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)

  • 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)

    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)

  • 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)
  • 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)
  • 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)

The day of the big game calls for big, stick-to-your-ribs grub, and these boneless beef short ribs fit the bill.

To make sure the ribs are meltingly tender, they cook low and slow while you watch the first half of the game.

SWEET AND STICKY
SLOW-COOKED SHORT RIBS

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 degrees. 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. Makes 12 appetizer-size servings.

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