Sticky Ginger Shortribs & Napa Cilantro Slaw with Spicy Sesame Dressing

Short ribs are one of my favorite things in the whole world. They have such a rich succulent meaty taste with just the right amount of fat.  In the winter I am always looking for new inventive ways to slow braise them. But with the weather slowly warming it’s finally time for me to push aside my weathered companion, the Le Creuset pot that sits out all winter bubbling stews, soups, and braises and turn to my other dear friend–  the grill.  Oh but my beloved short ribs, we play together all year round.  
This recipe is perfect  for the warmer weather, fresh and light but with no sacrifice on the flavor.  The marinade for the meat is almost identical to the dressing for the salad which allows you to use up all your fresh ingredients.   I hate it when I have 1 or 2 leftover onions or a stump of ginger sitting in my fridge because I only needed a teaspoon.  The ribs are a savory blend of sweet, salty, garlicky goodness and must be eaten with your hands and plenty of napkins.  The slaw is so crunchy, with the Napa cabbage and peanuts but has a freshness from the cilantro and mint.  The dressing ties it all together with just a little heat from the chili flakes.  Had this for dinner and lunch the next day, the flavors just kept getting better. 
Sticky Ginger Shortribs
Serves 6-8
4 Pounds thinly sliced beef shortribs
Marinade
1 cup low sodium soy sauce
1 cup water
¼ cup brown sugar
¼ cup rice wine vinegar
5 large garlic cloves- minced
1 Tablespoon freshly grated ginger
Juice of 1 lime
2 green onions – thinly sliced
2 Teaspoons Chinese 5 spice
1 jar of a thick teriyaki baste- optional  (Kikkoman Teriyaki Pineapple Baste and Glaze)

In a glass Pyrex combine water and soy sauce- place in microwave for 1-2 minutes

Add in brown sugar, rice vinegar, garlic, ginger, lime juice and onion- stir well

Place ribs in a Ziploc baggie with marinade – allow to marinade for at least  hours or overnight

Remove ribs from marinade and tap off excess liquid- lay out onto a baking sheet and season each side with Chinese 5 spice.

Grill over medium to high heat for about 3 minutes per side

Brush with teriyaki sauce
Serve warm

Napa Cilantro Slaw

Serves 6-8

4 Cups Napa cabbage-thinly sliced
1 Cup red cabbage-thinly sliced
1 Large carrot-grated
2 Green onions (green part only) – thinly sliced
1 Tablespoon of toasted sesame seeds
1 Cup salted peanuts – roughly chopped
1 Cup chopped cilantro- about 1 small bunch

5 Large mint leaves-chopped

1 Small can mandarin oranges- drained/dried

In a large bowl combine all ingredients, slowly add in chilled dressing to taste
Do not dress salad more than 30 minutes before serving to avoid the slaw becoming to watery

Sesame Dressing

1/2 Cup low sodium soy sauce
2 Tablespoon brown sugar
½ Cup rice vinegar
1 Tablespoon fresh lime juice
1 Large garlic clove-minced
1 Teaspoon green onion (white part)
1 Teaspoon freshly grated ginger
½ Teaspoon red chili flake
¼ teaspoon black pepper
¼ teaspoon kosher salt
2 Tablespoons Sesame Oil
1 Cup peanut oil

In Pyrex warm soy sauce and brown sugar in the microwave for about 1 minute (to dissolve the sugar)

Add in vinegar, lime juice, garlic, ginger, chili flake and salt and pepper -mix well

Slowly whisk in sesame oil and peanut oil
Chill

1 comment… add one
  • Kait May 30, 2010, 2:25 pm

    This looks absolutely amazing. The sesame sauce sounds so good, I just want to have a spoonful.

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