Orange-barbecued short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ½ | cup | Ketchup |
| ¼ | cup | Sugar |
| Juice 1 orange | ||
| 2 | tablespoons | Grated orange zest |
| 2 | tablespoons | Ginger root -- minced |
| 1⅓ | tablespoon | Garlic |
| 3 | pounds | To 4 lb short ribs |
| Salt -- pepper | ||
| Flour | ||
| 3 | tablespoons | Oil |
| Green onion curls | ||
Directions
Combine soy sauce, ketchup, sugar, orange juice, orange zest, ginger and garlic in bowl. Set aside.
Season ribs to taste with salt and pepper. Dredge ribs in flour and shake off excess. Put oil in skillet, heat to smoking and fry ribs until brown.
Arrange browned ribs in single layer in rectangular baking dish. Pour reserved sauce over. Cover and bake ribs at 350 degrees 1½ to 2 hours or until ribs are fork tender. Baste ribs occasionally with sauce.
Remove ribs from sauce. Skim excess fat off sauce.
Serve ribs with sauce. Garnish with green onion curls.
NOTE: To make green onion curls: Cut onions into 3- to 4-inch lengths, keeping only the white parts. Trim root ends. Lay on cutting board and make 1-inch lengthwise slices around the onion. Repeat for the opposite end. Soak onions in cold water 1 to 2 hours before serving.
Onion ends will open into "blossoms." Each serving contains: 551 calories; 2,554 mg sodium; 113 mg cholesterol; 30 grams fat; 29 grams carbohydrates; 41 grams protein; 0.09 gram fiber.
Presented by: Donna Deane, Times Test Kitchen Director, L.A. Times article, "Short Time? Short Ribs", 3/9/95, page H14.
These ribs are even better the day after you make them - but they're terrific right out of the oven, too.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking