Sesame Chili Citrus Sticky Asian Short Ribs
These sweet and sticky braised short ribs are fall-apart tender and filled with bold Asian flavors. The richness of the short ribs is balanced out when served with a fresh and flavorful homemade Asian slaw. This recipe can be made in the oven or on the grill in a cast iron Dutch oven.
Sticky Asian Short Ribs
Difficulty: Moderate
Prep time: 15 minutes
Cook time: 2 hours 10 minutes
Serves: 4
Ingredients: |
|
|
2 lbs. |
Short Ribs, thick-cut |
|
2 T |
Olive Oil |
| 1/2 cup | Low Sodium Soy Sauce |
| 1/4 cup | Lime Juice |
| 2 T | Hoisin Sauce |
| 2 T | Honey |
| 1 T | Brown Sugar |
| 2 T | Sesame Chili Citrus Wing Rub |
| 2 | Garlic Cloves, crushed |
| Slaw | |
| 1 lb. | Packaged Slaw Mix |
| 2 tsp | Sesame Chili Citrus Wing Rub |
| 3 | Scallions, thinly sliced |
| 2 T | Toasted Sesame Oil |
| 1/4 cup | Rice Wine Vinegar |
| 2 T | Lemon Juice |
| 1 T | Honey |
| 1 T | Ginger, grated |
| 1 T | Sesame Seeds, toasted |
Instructions:
- Preheat oven to 325 F.
- Heat olive oil in a Dutch oven over medium heat. Add short ribs and brown on each side, 2 to 3 minutes per side. Then briefly sear all ends.
- Meanwhile, whisk together the soy sauce, lime juice, hoisin, honey, brown sugar, Sesame Chili Citrus Wing Rub, and crushed garlic. When short ribs are nicely browned, pour sauce over them, then turn with tongs to coat.
- Cover Dutch oven and cook in the oven for 2 hours (turning ribs half way through cooking).
- Meanwhile, prepare the slaw: Place slaw mix in large mixing bowl and toss in Sesame Chili Citrus Wing Rub and scallions. Whisk together the sesame oil, vinegar, lemon juice, honey, and grated ginger. Pour over slaw mixture. Cover and refrigerate while short ribs are in the oven. When ready to serve, garnish with toasted sesame seeds and another sprinkling of Sesame Chili Citrus.
- Remove short ribs from the oven. The ribs should have pulled away from the bone. Transfer short ribs to a pan, and bring the sauce to a boil, whisking occasionally for 3 minutes. The sauce will thicken and become “sticky.” Return short ribs to sauce and coat. Garnish with scallions and toasted sesame seeds. Serve with a healthy serving of slaw.
