Sweet and Sticky Short Rib Skewers

By á-4010

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.

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)

Preparation

Step 1

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.