Do you like short ribs? I like short ribs. Okay, let’s get real, I love them. They are such a versatile cut with so many possibilities. They can be braised in a red wine sauce or cooked low and slow in a classic barbecue sauce (like this one here).
I like them so much, in fact, that I had to come up with another way to prepare them. This recipe was born out of my love for all things barbecue and my new found love for hoisin sauce. The deep, rich taste of hoisin works perfectly in a barbecue sauce and gives the dish an unmistakeable, Asian flavor that calls out for stir fry veggies and rice. The cooking method results in meat that is so tender, knives are optional.
It’s lip smackin’, finger lickin’ good! So, let’s get started.
The shopping list – Olive oil, 3 pounds boneless beef short ribs or country style ribs, salt and fresh ground pepper, hoisin sauce, ketchup, brown sugar, garlic, crushed red pepper, 2 bunches asparagus spears, 2 bell peppers (red, yellow, orange, or a mixture), jasmine or basmati rice.
My favorite cut of beef to use for this dish (which I may have casually mentioned up there) is boneless beef short ribs but you may see a cut labeled as boneless beef country style ribs at the store. These cuts are almost identical and you can use either for this recipe. Use whatever is available to you. Just be sure they are boneless beef, not pork ribs.
Cut the ribs into pieces about 3″ long.
Brown them in olive oil, in batches, seasoning with salt and pepper to taste as they cook. Cook them about 2 or 3 minutes per side or just till nicely browned.
Place the browned ribs in a large baking or roasting pan. Cover the pan with foil and bake in a 250 degree oven for two hours. Low and slow baby!
Now, go read a book, take a bath, give yourself a manicure, call a friend, or while away the time any way you see fit.
Cooking is tough business.
Towards the end of the cooking time, mix together the hoisin sauce, kethcup, garlic, brown sugar, and crushed red pepper in a 2 cup glass measure or small mixing bowl.
Combine the sauce well and set it aside.
Remove the pan from the oven and remove the foil. Move the cooked ribs to the foil temporarily while you pour off all the grease and cooking liquid from the pan.
Return the cooked ribs to the pan and pour the sauce evenly over the each piece, making sure to coat each one well. Replace the foil and place the pan back in the oven for another hour.
About 15 minutes before the end of the cooking time, prepare the veggies. Rinse the asparagus and snap off the ends. If you bend the stalk, there will be a natural place where it wants to break off, about a 1/3 of the way up from the bottom.
Using a sharp knife, cut the asaparagus into 1″ to 2″ pieces.
Do the same with the bell pepper, making the pieces about the same size as the asparagus pieces. It’s pretty to use a couple of different colors – I used red and yellow to accent the asparagus - nice!
Coat the bottom of a large saute pan with olive oil and place it over medium high heat. When the oil is nice and hot, carefully add the veggies. Cook and stir constantly for about 5 to 7 minutes. You don’t want overcooked, mushy, vegetables. Yuck! So watch them closely and pull the pan off the heat as soon as they are fork tender.
Remove the ribs from the oven and transfer them to a serving dish. Pour the veggies over the top. Oooohh pretty…
Serve it up over rice. I used basmati but any type of rice that suits your fancy will work just fine.
Asian BBQ Ribs with Stir Fry Vegetables and Rice
- Olive oil
- 3 pounds boneless beef short ribs or country style ribs, cut into 3″ pieces
- Salt and fresh ground pepper to taste
- 3/4 cup (8.5 ounce jar) hoisin sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper, or to taste
- 2 bunches asparagus spears
- 2 bell peppers (red, yellow, orange, or a mixture)
- Jasmine or basmati rice, prepared according to package directions
Preheat oven to 250 degrees.
Coat the bottom of a large frying pan with olive oil and place over medium high heat. Sear the ribs, in batches, for 2 or 3 minutes on each side. Season with just a touch of salt and pepper to taste. Transfer the browned ribs to a large baking or roasting pan. Cover the pan with foil and cook for 2 hours.
Towards the end of the cooking time prepare the sauce. In a mixing bowl combine hoisin sauce, ketchup, brown sugar, minced garlic, and crushed red pepper. Stir to combine.
Remove pan from oven. Remove foil and move cooked ribs to the foil and pour off all the grease and cooking liquid from the pan. Return the ribs to the pan, spoon the sauce evenly over the ribs, replace the foil, and return pan to the oven for 1 hour.
Snap ends off asparagus and discard. Cut asparagus spears into 1″ to 2″ pieces. Cut bell peppers into strips about the same size as your asparagus pieces. About 10 minutes before end of cooking time, place a large saute pan over medium heat and add just enough olive oil to coat the bottom of the pan. When oil is nice and hot, add the asparagus and bell peppers. Cook and stir for about 5 to 7 minutes, or until asparagus and bell pepper are just fork tender. Remove pan from heat.
At the end of the cooking time remove ribs from oven. Pour vegetables over and serve with prepared rice.