Slow-cooked short ribs, pork or chicken

By cmschnettler

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)or pork or chicken tenders

Details

Servings 45
Adapted from delawareonline.com

Preparation

Step 1

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.

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 eight hours, or overnight.

When ready to cook, heat the oven to 275 degrees. Line two 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 degrees. 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. Makes 12 servings.