Spicy Soy-Glazed Short Ribs

I got this recipe out of a book called Secrets of Slow Cooking. Curiously I had everything in my fridge, pantry and freezer to make it. There are quite a few ingredients and mixed together they created a wonderful smell that warmed the kitchen all afternoon. I prepared this dish around noon and it slow cooked all day.

Actually the only thing I didn’t have was 2 limes, so I substituted a lemon. My short ribs were big, meaty things and I’m thinking the recipe was for the smaller bite sized ones for appetizers.  Nevertheless, these ribs made a nice meal for the three of us. I served them with rice and my favorite avocado and grapefruit salad. I like the way the citrus complimented the sweet ribs.

Ingredients:

3 1/2 pounds beef short ribs

2 bunches scallions, trimmed and thinly sliced on the diagonal

1 clove garlic, minced

1 1 inch piece fresh ginger, peeled and minced

1/3 cup soy sauce

1/4 cup rice vinegar

1/4 cup molasses

1/4 cup brown sugar

1/4 cup chili-garlic sauce

1/4 cup plum or hoisin sauce (optional)

Juice of 2 limes

1 tablespoon toasted-sesame oil

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

2 Tablespoons sesame seeds

 

 

 

Begin with nice meaty short ribs. Trim away all excess fat.

 

 

 

 

In a heavy skillet over medium-high heat, brown the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker. Pour 1/2 cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.

 

In a medium bowl combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved.

 

 

Pour the mixture over the ribs.

 

 

 

Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.

 

In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.

 

 

Remove the ribs from the sauce and place on a large serving platter. Spoon a little of the sauce over the ribs and rice and sprinkle with the sesame seeds and the remaining scallions. Serve.

                         Enjoy!