Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze

Ingredients

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