Ingredients Jump to Instructions ↓

  1. 8 lbs 3632g / 128oz Beef short ribs - cut across the bone

  2. 2 Garlic cloves

  3. 1 cup 237ml Ketchup

  4. 1 cup 237ml Pineapple juice

  5. 1/2 cup 118ml Soy sauce

  6. 3 tablespoons 45ml Honey

  7. 2 tablespoons 30ml Bottled oyster sauce

  8. 1/2 tablespoon 7 1/2ml Chile paste

  9. 2 teaspoons 10ml Granulated garlic

  10. 2 Lemon

  11. 2 Orange

  12. 4 Scallions - chopped

  13. 1 Fresh ginger - (abt 2")

  14. 1 Red bell pepper - roasted, seeded, And chopped

  15. 1 Bay leaf

  16. 2 Camomile tea bags

  17. 4 tablespoons 60ml Sesame seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce. In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side. This recipe yields 8 servings.


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