Chili-Orange Short Ribs

By mrshermes2002

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

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.