Chinese Short Ribs, contributed by Moroni

[babylonsister]

Happy to post; my husband claims he doesn't like beef ribs so all we get is pork. Any preferences out there, and why? Thanks- babylonsister


Hi,
Tried to respond to your post but was not allowed as I am not a donor. These are pretty good. This is not my recipe. I think her name was Betty Crocker. Please post if you want.

Moroni

Chinese Short Ribs

Ingredients
4 pounds beef chuck short ribs cut into 2 to 3 rib portions
or get the regular short ribs (kinda short and thick, meaty and single rib 4 or 5 to a package)
.5 cup soy sauce (reduced salt soy sauce will work too or cut your regular stuff with H2O)
.25 cup dry white wine (optional of course)
6 cloves garlic, minced (buy a jar - much easier)
2 tablespoons ground ginger (adjust to taste + or - a little)
1 tablespoon sugar
1 tablespoon lemon juice
.5 teaspoon ground cloves (adjust to taste + or - a very little)
.5 teaspoon ground cinnamon (adjust to taste + or - a little)
.25 teaspoon aniseed, crushed

Clean ribs (remove bits of bone etc) Place beef ribs in a plastic bag; set in a deep bowl.
Combine Soy sauce, dry white wine, minced garlic, ground cinnamon and crushed
aniseed. Pour mixture over ribs in plastic bag. Close. Marinate in the refrigerator
4 hours or overnight (or longer, even days!). Turn bag occasionally.

1. Grill (my favorite way!) Use a very hot grill. Can be eaten medium or well done. Pepper or add additional seasons while on the grill if you decide you like a little extra "stuff" on yours.

or

2. Remove ribs from bag and place in a shallow roasting pan. Pour the marinade over the ribs. Cover and bake at 350F for 1.5 hours or until ribs are tender. Baste regularly.