I get constant messages from family and friends about the recipe for these ribs, so for the sake of my phone space--you're welcome.
This dish has no real connection to my upbringing nor my culture, so I don't have a funny chicken story to share or another dancing uncle to mention here.
However, I wouldn't be who I am if I didn't have an emotional connection or story related to this recipe.
In college, I would hear about the top ramen meals and microwaved mac and cheeses...and I couldn't relate. Living with someone who loved to cook as much as I did, we always had an incredible meal come out of our tiny kitchen. Meals that we'd always share.
On Fridays, I cooked for the Sabbath, but since I was alone in college, I cooked for just me and my roommate/best friend and we'd bond over a delicious meal. Over time, our friends started to spend their Fridays at our living room. They'd come to hang out with us and get some free food of course (understandable of college kids). We'd have as little as 0-2 guests or we'd have 6 people smush together around a table that barely fit 5...and it'd be the best. Sometimes, there would be so many people that we'd just set the table buffet-style and everyone would grab a plate of food and sit on any cushion they can find.
Every week, I'd cook something from my culture--grapeleaves, pilaf, etc (I'll post these soon, don't worry.) and then I'd try something new. This recipe was my something new.
These short ribs were such a hit and so easy to make, because I'd just set it and forget it. Cooking this for large groups especially allowed me to focus on making other dishes while also ensuring a filling meal will be served. In our house, we were taught that there must be enough food for everyone to be able to overeat and still have leftovers. Everyone who enters must be fed and hydrated, otherwise I would hear it from my ancestors...likely in my dreams or something.
Interestingly enough, this dish rarely has leftovers. It is a sticky and unctuous mix of sweet, savory, and spicy. But if you don't like the flavor of anise, I'll write down a substitute for you--don't worry. For those who do like it, I hope you enjoy this recipe and serve it to a big crowd like it's meant to be. College kids not required.
Short Ribs
(Makes sense given my 4'11 height)
Ingredients
Serves 4-5 people
6 lb Short Ribs (typically come in 3 inch cuts)
1 c Soy Sauce
1 c Brown Sugar
1 c Water
3-4 inch knob of Ginger, thickly sliced (like 1 inch cuts)
4 cloves of Garlic, smashed
1 Fresh Chili, sliced thinly
1 Scallion, sliced thinly
1 tsp Chili Flakes
1/2 tsp white pepper
1 tsp black pepper
pinch of Sesame Seeds
1 Star Anise pod
1 tbsp rice wine vinegar
Salt to taste
Steps
Slow Cooker
In the slow cooker pot, add the soy sauce, brown sugar, ginger, garlic, 1/2 of the sliced chili, chili flakes, star anise, and mix together.
Now prepare the short ribs. Sprinkle the white and black pepper all over your short ribs, so it's coated evenly. Add just a pinch of salt.
In a cold pan, place your short ribs facing down (bone up). Turn the heat to medium-high. This will allow the fat to render out of the ribs. Around 2-4 minutes later or until well-browned, flip to the next side. Repeat with all the sides of the ribs. Place into the slow cooker pot.
Add the water to the pot and cook on high for 4 hours (or low for 8 hours).
Once cooked, it should be super tender and falling of the bone. Remove the ribs from the pot. If possible, place the pot on the stove. If not possible, then pour the sauce into another pot.
Bring to a boil and reduce. While reducing, skim the fat off the top with a ladle. when the sauce reduces by half. Add the rice vinegar and ribs back to coat.
Top with sliced scallions, the rest of the chili, and a pinch of sesame seeds on top. Served with white rice, mashed potatoes, or wasabi mashed potatoes (my favorite).
No Slow Cooker
Preheat the oven to 325 F.
In a braising pan or Dutch oven, add the soy sauce, brown sugar, ginger, garlic, 1/2 of the sliced chili, chili flakes, star anise, and mix together.
Now prepare the short ribs. Sprinkle the white and black pepper all over your short ribs, so it's coated evenly. Add just a pinch of salt.
In a cold pan, place your short ribs facing down (bone up). Turn the heat to medium-high. This will allow the fat to render out of the ribs. Around 2-4 minutes later or until well-browned, flip to the next side. Repeat with all the sides of the ribs. Place into your braising pan or Dutch oven.
Add the water and cover with foil or lid. Cook for 2-3 hours or until tender, checking on it every hour or so.
Once cooked, it should be super tender and falling of the bone. Remove the ribs from the pot. If possible, place the pot on the stove. If not possible, then pour the sauce into another pot.
Bring to a boil and reduce. While reducing, skim the fat off the top with a ladle. when the sauce reduces by half. Add the rice vinegar and then the ribs to coat.
Top with sliced scallions, the rest of the chili, and a pinch of sesame seeds on top. Served with white rice, mashed potatoes, or wasabi mashed potatoes (my favorite).
Substitution Suggestions
Vegan: Can use this recipe to make the ribs itself. Might not need to slow cook for that long.
Vegetarian: Can use this recipe to make the ribs itself. Might not need to slow cook for that long.
Gluten-Free: This dish is gluten free.
Dairy-Free: This dish is dairy free.
Kosher: This dish is kosher.
Halal: This dish is halal.
No Short Ribs: Can use chuck, flank, beef back ribs, beef shank, or lamb.
No Soy Sauce: This is a pretty key ingredient and I don't recommend you make this without it. Closest substitute is tamari.
No Brown Sugar: Use 1/3 c of honey or 1/2 c white sugar and 1 tbsp of molasses
No Ginger: Use ground ginger or galangal.
No Garlic: Use garlic powder, jarred garlic paste, or chives.
No Chili: Use 1/2 tsp of chili flakes or any spicy chili but adjust accordingly based on pepper heat and your spice tolerance.
No Scallion: Can use chives.
No Chili Flakes: Can use 1 extra fresh red chili.
No White Pepper: Use black pepper or any other pepper you have.
No Star Anise: Can use 1/4 tsp of fennel seed or omit it entirely and add 1/2 c of pineapple or orange juice instead.
No Rice Wine Vinegar: Can use apple cider vinegar or white wine vinegar.
If you got that joke above, I'm impressed! Any other substitutions you'd like? Let me know below!
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