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Ingredientes
- 5 lb short ribs
- 1 Tbsp. chili pwdr
- 1 Tbsp. grnd coriander
- 1 Tbsp. grnd cumin
- 1 lrg onion, roughly minced
- 2 lrg carrots, peeled, roughly minced
- 8 x cloves garlic
- 4 slc ginger
- 4 x Thai bird chilies or possibly Serrano chilies
- 2 c. red wine
- 1 c. Teriyaki sauce
- 1/2 c. dark soy sauce
- 3 sprg fresh thyme
- 2 quart water to cover
- 1/2 c. minced scallions
- 1/2 c. fresh minced cilantro
- Â Â Salt and black pepper to taste
- Â Â Corn oil for cooking
Direcciones
- Mix chili pwdr, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a warm, oiled grill, grill the ribs till all sides are wellbrowned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chilies. Deglaze with wine and reduce by 50 percent.
- Add in back the ribs, soy sauces, thyme and water to cover. Check for seasoning.
- The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hrs, till meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent.
- Return ribs to sauce, keep warm and add in scallions and cilantro just before serving.
