Fivespiceshortribswithhoisinbarbecuesauce Recipes

BRAISED FIVE SPICE BEEF SHORT RIBS

Steps:

• Wrap five spices mix and star anise in cheese cloth.
• In an 10 quart, place ribs, spice mix and enough water to cover ribs. Cook over medium heat with lid on and allow meat to slow simmer 1 hour and reduce liquid by half. Remove ribs and save braising liquid. In same pot, add oil, garlic, ginger, tomatoes, celery and onion. Stir fry for a minute and add brandy and short ribs. Mix tomatoes sauce to taste, sugar, braising liquid and pour over ribs. Return to simmer until the sauce has thickened. Add oyster sauce to taste. Before serving remove the cheese cloth.

STICKY FIVE-SPICE SHORT RIBS

Steps:

• 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.

CHINESE FIVE-SPICE RIBS

Steps:

• Preheat oven to 300°F.
• Mix rub ingredients together well.
• Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
• Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
• While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
• HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250°F.

FIVE-SPICE HOISIN RIBS WITH SCALLIONS (GREEN ONIONS)

Steps:

• Preheat oven to 275 degrees F.
• Rub the ribs with five-spice powder, salt and pepper.
• Divide between 2 roasting pans (non stick preferably).
• Cover tightly with foil and cook for 1 hour.
• To make the sauce, heat oil over med. heat and stir fry ginger and garlic.
• Add remaining sauce ingredients.
• Remove ribs from oven and mix very well with sauce.
• Return to oven and cook, covered, for about 30 minutes.
• Remove foil and finish cooking for another 30 minutes.
• Meat should be very, very tender.
• Garnish with scallions.

FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE

Steps:

• Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
• In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
• Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
• Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
• When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
• Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.

FIVE-SPICE SHORT RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Score the meaty side of the ribs with a knife in a diamond pattern.
• Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
• Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
• In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
• About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.