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Spicy Soy-Glazed Short Ribs

Updated February 23, 2016
This image courtesy of Joseph DeLeo

These ribs can be served as a snack or party dish, hot or at room temperature. They’re also good warmed up the next day in a 375°F oven for 15 minutes. To make this a main-course dish, serve the ribs over steamed white rice, with more of the sauce spooned over the rice.

4-quart slow cooker

Chili-garlic sauce is a chunky red-chile sauce that can be found in the Asian-foods section of most supermarkets.

Serves6 as an appetizer

Cooking Methodslow cooking

CostModerate

Easy

Total Timehalf-day

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Cocktail Party

Recipe Coursehot appetizer, main course, snack

Dietary Considerationegg-free, gluten-free, lactose-free

Equipmentcrock pot

Mealdinner

Taste and Texturefruity, garlicky, hot & spicy, meaty, savory, sweet, umami

Ingredients

  • 3½ pounds beef short ribs
  • 2 bunches scallions, trimmed and thinly sliced on the diagonal
  • 1 clove garlic, minced
  • 1 1-inch piece fresh ginger, peeled and minced
  • 1/3 cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup molasses
  • ¼ cup brown sugar
  • ¼ cup chili-garlic sauce (see Note)
  • ¼ cup plum or hoisin sauce (optional)
  • Juice of 2 limes
  • 1 tablespoon toasted-sesame oil
  • 1 teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons sesame seeds

Instructions

Trim any excess fat or sinew off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.

In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.

In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.

Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds and the remaining scallions. Serve.

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this recipe looks great. but what's a weight watchers point?

33 weight watchers points per serving

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