Recipe: Tasty Oriental Brazed Ribs

Oriental Brazed Ribs. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. These simple, Japanese-style, braised baby back ribs with rice make for an easy meal that's full of flavor. These simple, Japanese-style, braised baby back ribs with rice make for an easy meal that's full of flavor..

The Asian flavors used in these short ribs create a bold, yet warming dish with a little help from Chinese Five spice, dark soy sauce and star anise. Asian Braised Short Ribs are seriously finger-licking good. The Asian influences are Chinese, Japanese, Thai and Korean. You can cook Oriental Brazed Ribs using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Oriental Brazed Ribs

1. Prepare 2 lbs of short ribs.
2. You need 1/2 of small onion.
3. You need 2 cloves of garlic.
4. You need 1 tsp of fresh ginger.
5. You need 1 tsp of ground coriander.
6. You need 1/4 cup of soy sauce.
7. It's 1/4 cup of sherry.
8. It's 1/4 cup of oyster sauce.
9. You need 1 cup of beef stock.
10. It's 1/4 cup of Brown sugar.

Star anise, cinnamon stick, and clove. Stir anise and cinnamon are the main spices for braised Chinese pork ribs, Wuxi style. Clove, however, is omitted in some versions. The flavor of star anise and cinnamon are quite intense and a small amount goes a long way.

Oriental Brazed Ribs step by step

1. For the rub, in a blender add the onion, garlic, ginger and coriander and blend..
2. Rub the ribs and set aside for 20 minutes..
3. Sear ribs in a dutch oven with 2 Tbs oil. Remove and set aside..
4. Combine the remaining ingredients in the dutch oven and bring to a boil. Add the ribs and reduce to a simmer. Let simmer for 1 hr, or until the meat is falling off the bone..
5. Remove the ribs and reduce the sauce by half. Serve over rice or pasta..

Season the short ribs with the five spice and shake off the excess. This Chinese Spare Ribs Recipe (香燜一支骨) has a set of distinctive flavor. The recipe comes with video demonstration and cook's note. Combine flour and cold water until smooth; gradually stir into drippings. Pour pan juices into a saucepan and skim fat.