BBQ- Braised Vietnames Short Ribs with Sweet Vinegar Glaze

By rickfanciullo

Requires a min of 2 hours marinade or really 24 hours.

Ingredients

• Ribs:
• 1 T mild pure chile powder (ancho or hot hungarian paprika)
• 1 t five spice powder
• 1 t dark brown sugar
• Kosher salt and pepper.
• 4 pounds English-style beef short ribs.
• Braising Liquid:
• 2 T's peanut oil
• 2 cups chopped yellow onion
• 1 T chopped garlic
• 2 t's fresh ginger, minced
• 3 cups low salt chicken broth
• 1/4 cup + 2 t's rice wine vinegar
• 3 T's dark brown sugar
• 2 T's Asian fish sauce
• 1 T soy sauce
• 1 whole star anise
• Serving:
• 3 scallions, thinly sliced
• Cilantro Sprigs

Details

Servings 4

Preparation

Step 1

1. Season short ribs - combine the chile powder, five spice, brown sugar, 2 t's salt and 1 t pepper and sprinkle over meat. - Cover and refrigerate for min 2 hours, but better overnight.

Prepare Meal

1. sear ribs over medium high heat until all sides are nicely browned - 1 to 2 minutes per side. Let cool briefly and tie with a couple of loops of butcher's twine.

2. Braise - prepare grill for indirect grilling.

a. Place an 8 quart heavy duty pot over medium heat and when hot add oil. Add onions and cook, stirring occasionally until soft - 5 minutes. Add the garlic and ginger and stir for 1 minute. Add broth, 1/4 vindgar, 1 T brown sugar, fish sauce, and the soy sauce. Add the star anise, bring to boil and remove from heat.

b. Put the ribs in the pot and set the pot on the grill over the non heat area. Cover the pot and close the grill lid and cook for 30 minutes. Check and rearrange ribs so that they remain submerged in the simmering liquid. Cook an additional 30 minutes and check -again arrange so submerged. Cook another 30 minutes and check for tenderness. They should be fork tender, but not falling apart. If not fork tender, continue to cook, checking every 15 minutes. When tender, remove from pot and set aside.

c. pour the liquid into a heatproof vessel (pyrex measuring cup) and let sit until fat rises to the top. Skim off and discard fat. Taste. If too watery, return to pot and boil over high heat until flavorful.

3. Glaze
a. Prepare grill for direct grilling over medium high heat. Pour 1 cup of the braising liquid into a small sauce pan and stir in the remaining 2 T's brown sugar and 2 T's rice vinegar. Over medium heat- high heat reduce the liquid until it becomes syrupy - 12 minutes.
or about 1/3 cup.

b. Brush the glaze over one side of each short rib and grill glazed side down until glaze begins to bubble and lightly darken - 2 to 3 minutes. Brush another surface with glaze and cook similar, continue until all sides have been glazed and cooked.

c. Transfer ribs to a warm plate and drizzle with the remaining braising liquid and garnish with scallions and cilantro.

Serve with rice noodles or rice or spicy slaw with radiccio and green mango.