Chili-Orange Short Ribs
Ingredients
- 4 pounds beef short ribs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 medium leeks, trimmed and cut into 2-inch lengths
- 6 cloves garlic, sliced
- 1 1-inch piece fresh ginger, peeled and sliced
- 1 star anise, broken
- 1 dried chile de arbol pepper
- 1/2 cup dry sherry or beef broth
- 4 2-inch strips orange peel
- 1/2 cup orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons packed brown sugar
- 3 tablespoons chopped fresh cilantro
- Clementines or tangerines, peeled and sectioned
Details
Preparation time 20mins
Adapted from bhg.com
Preparation
Step 1
Place ribs on a broiler pan. Sprinkle with salt and pepper. Broil 4 to 5 inches from the heat for 10 minutes or until browned.
Place leeks in a 5- to 6-quart slow cooker. Place ribs on leeks. Add garlic, ginger, star anise, and dried chile pepper. In a medium bowl combine sherry, orange peel, orange juice, soy sauce, and brown sugar. Pour over ribs in cooker.
Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Using a slotted spoon or sieve, transfer ribs to platter; cover to keep warm. Strain cooking liquid; discard solids. Skim fat from cooking liquid. Sprinkle ribs with cilantro. Serve cooking liquid with ribs for dipping. Serve ribs with clementines.
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