Honey Garlic Beef Ribs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 426 |
| pro | 36 g |
| total fat | 21 g |
| sat. fat | 9 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 88 mg |
| sodium | 1,017 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 26 |
| vit C | 3 |
| folate | 7 |
These ribs, coated with a thick, glossy sauce, are moist and rich.
Ingredients
- 1/4 cup teriyaki sauce
- 2 tbsp sherry
- 2 tbsp rice vinegar
- 10 garlic cloves, minced
- 3 lbs (1.5 kg) beef simmering short ribs, about 2 inches (5 cm) thick
- 1/4 cup hoisin sauce
- 2 tbsp liquid honey
Preparation
In bowl, whisk together teriyaki sauce, sherry, vinegar and garlic; set aside.
Cut ribs into one-rib pieces. Place in large shallow glass dish; pour teriyaki mixture over top, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 4 hours or for up to 24 hours.
Place ribs in single layer in large roasting pan; cover and roast in 350°F (180°C) oven for 1-1/2 hours. Uncover and stir hoisin sauce and honey into pan juices. Turn ribs over; roast until browned and tender, 30 minutes.
Transfer ribs to serving platter. Skim fat from pan juices; boil sauce over medium-high heat until reduced to 1 cup (250 mL), about 5 minutes. Pour over ribs.
Source : Canadian Living Magazine: October 2003
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