Sweet and Sticky Short Rib Skewers

The servings indicated are for appetizer portions. If the friends gathered around the game are hearty eaters, or this is to be served as a main course, plan accordingly.

Photo by Chad Y.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup hoisin sauce

  • 1/2

    cup rice vinegar

  • 1/2

    cup low-sodium soy sauce

  • 1/4

    cup packed brown sugar

  • 1/2

    teaspoon red pepper flakes

  • 1/2

    teaspoon five-spice powder

  • 2

    tablespoons toasted sesame oil

  • 3

    cloves minced garlic

  • 3

    pounds boneless beef short ribs, cut into long, thin strips (1/4 inch thick by 1 inch wide)

Directions

In a medium bowl, whisk together the hoisin, rice vinegar, soy sauce, brown sugar, red pepper flakes, five-spice powder, sesame oil and garlic. Reserve 1/2 cup of the mixture in a small bowl. Add the short ribs to the original mixture and toss to thoroughly coat. Cover the bowl and refrigerate at least 8 hours, or overnight. When ready to cook, heat the oven to 275 F. Line 2 rimmed baking sheets with foil and place a rack over each pan. Arrange the short ribs on the rack and bake for 45 to 60 minutes, or until tender. Brush the ribs with the reserved 1/2 cup of marinade and increase the oven temperature to 450 F. Return to the oven and cook for another 10 minutes, or until browned and caramelized. Thread a skewer through each piece of meat to serve.

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