Asian Barbecued Short Ribs
TOTAL TIME: Prep: 25 min. Bake: 1-3/4 hours
YIELD: 8 servings.
Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a midwestern meat plant, gave me this recipe. It was an immediate hit with my family! —Connie McDowell, Lincoln, Nebraska
Ingredients
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4 pounds bone-in beef short ribs
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1 tablespoon canola oil
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1 medium onion, sliced
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3/4 cup ketchup
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3/4 cup water, divided
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1/4 cup reduced-sodium soy sauce
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2 tablespoons lemon juice
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1 tablespoon brown sugar
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1 teaspoon ground mustard
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 bay leaf
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2 tablespoons all-purpose flour
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Optional: Julienned green onions and sesame seeds
Directions
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1.
In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, about 2 minutes. Return ribs to the pan.
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2.
Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
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3.
Cover and bake at 325° until ribs are tender, 1-3/4-2 hours.
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4.
Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.
Nutrition Facts
1 each: 240 calories, 13g fat (5g saturated fat), 55mg cholesterol, 854mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 20g protein.
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