HOISIN AND ORANGE BRAISED SHORTRIBS

HOISIN AND ORANGE BRAISED SHORTRIBS image

Yield 6

Number Of Ingredients 15

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2 pounds boneless short ribs or about 8 pieces
1 c. Soy sauce
¼ c. Rice wine vinegar
5 Cloves garlic, peeled and lightly chopped
3 Stalk lemongrass, cut into 1 inch pieces
3 T. peeled and minced fresh ginger
½ C. dark brown sugar
4 C. water
½ C. sliced green onions
3 Fresh jalapeño peppers, sliced thinly
1/3 C. orange juice
SAUCE:
1 Jar hoisin sauce (8.5 oz)
3/4 C. orange juice
1 T. fresh orange zest

Steps:

Preheat oven to 350. In a wide stockpot or Dutch oven, combine the soy sauce, rice wine vinegar, garlic, lemongrass, brown sugar, water, green onions, jalapeno, and orange juice. Stir to combine the brown sugar and add the short ribs, making sure they are fully covered by the liquid. Braise the short ribs for 4 to 5 hours. In a small sauce pan, add the hoisin sauce, orange juice and orange zest. Heat on medium heat until the sauce is slightly thicker. Can be done ahead of time and reheated. When ready to serve, take short ribs out of the braising and put on plate. Top with the hoisin sauce. Top with a few green onions and additional orange zest if desired.