Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze

Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze
Photo by Scott Phillips

Ingredients

  • 1 tsp. five-spice powder
  • 1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)
  • 3 Tbs. dark brown sugar
  • 3 cups lower-salt chicken broth
  • 2 tsp. minced fresh ginger
  • 1 Tbs. chopped garlic
  • 3 scallions, thinly sliced (¼ cup)
  • + 10 more ingredients
    • ¼ cup plus 2 tsp. rice vinegar
    • 2 Tbs. peanut oil
    • 2 Tbs. Asian fish sauce
    • 4 lb. English-style beef short ribs
    • 2 cups chopped yellow onion
    • Kosher salt and freshly ground black pepper
    • 1 tsp. dark brown sugar
    • Cilantro sprigs
    • 1 whole star anise
    • 1 Tbs. soy sauce

In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1 tsp. pepper. Sprinkle generously all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

View full recipe at Fine Cooking

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