Ingredients
-
1
-
2
-
2
-
2
-
2
-
1/2
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
braised asian ribs, these are just wonderful tender ribs with great flavor. we like this with stir fried rice or lo mein., This was not good for my family at all. We were expecting a sweet burst of flavor to compliment all the bitter and acidic flavors going on and never got it. I would say it’s missing sugar in the ingredients list but everyone else seemed to like this, so obviously it’s doing something for somebody as is… If you think teriyaki pad thai sweet and sour is what asian food should bring to mind then this recipe is not for you, however other people did enjoy it so don’t let me talk you out of it if it looks good to u, Restaurant quality recipe. Took me a long time to try this recipe after Chia shared it but Im very thankful she did. Dont ever skip the cinnamon and anise. Top with minced parsley. For variation, sprinkle a few salted Chinese black beans sold in packs in Asian stores (taw-shu). Thanks a lot for sharing, Chia.
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Steps
|
1
Done
|
Heat Oil in a Large Dutch Oven. |
|
2
Done
|
Add Ribs, Garlic, Cinammon, Zest, and Anise Seed. |
|
3
Done
|
Cook Quickly, Searing Both Sides, About 5 Minutes. |
|
4
Done
|
Add Sherry, Soy Sauce, Vinegar, Tomato and Thyme. |
|
5
Done
|
Cover, Reduce to Low and Simmer 15 Minutes. |
|
6
Done
|
Add 1/4 C Stock, Cover and Cook on Low Heat 45 Mins-1 Hour, Turning Every So Often So the Sauce Gets on Both Sides. |
|
7
Done
|
If It Gets Too Thick or Sticks Add More Broth. |
|
8
Done
|
Remove the Ribs from the Pan and Deglaze It With the Remaining 1/2 C Stock. |
|
9
Done
|
Return the Ribs to the Pan, Coat With the Sauce, Serve. |
