Hoisin Short Ribs
3 lbs. beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tbsp. vegetable oil
10-12 garlic cloves, smashed
1" piece of ginger, peeled and sliced into 1/4" slices
12 oz. good ale or beer (or use chicken stock, or a bit of both)
3 tbsp. rice wine vinegar
1 cup hoisin sauce (add only at the end)
Season the ribs generously with salt and pepper. Heat the vegetable oil to high in a large skillet or Dutch oven with a lid. Brown the ribs on all sides, a few at a time. Remove the ribs and pour off some, not all of the fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours - do not add hoisin sauce until later on.
After the ribs have simmered for 2 1/2 hours, heat the oven to 300 degrees F.
Pour the hoisin sauce over the ribs and cook in the oven, uncovered, for 30 minutes.
Remove ribs, ginger and strain off fat from top of the pot. Serve ribs with sauce and enjoy.