Recipe courtesy of Aida Mollenkamp
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Sticky Five-Spice Short Ribs
Total:
2 hr 8 min
Active:
3 min
Yield:
3 to 4 servings
Level:
Easy
Total:
2 hr 8 min
Active:
3 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

  • 1 1/2 cups dry sherry or Shaoxing wine
  • 1/2 cup oyster sauce
  • 1/3 cup packed light brown sugar
  • 2 1/2 pounds short ribs, English cut
  • 1 tablespoon kosher salt
  • 2 teaspoons five-spice powder
  • 1 tablespoon vegetable oil
  • 6 medium garlic cloves, smashed
  • 1-inch piece ginger, sliced
  • 1 small serrano or Thai bird chile, or jalapeno pepper, halved

Directions

Heat the oven to 350 degrees F and arrange a rack in the middle.

Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.

Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

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