7-Spice Garlic BBQ Short Ribs
- Garlic Mixture:
- 2 tablespoons vegetable oil, plus more if needed
- 8 cloves garlic, minced
- BBQ Marinade:
- 1/4 cup Asian pear puree (preferably from Korean Shingo pears)
- 2 heaping tablespoons Chinese yellow rock sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon shichimi togarashi (Japanese 7-spice powder)
- Pinch 5-spice powder
- 1 medium yellow onion, thinly sliced
- 1 inch scallion, sliced
- 2 pounds uncut boneless short ribs
- 2 tablespoons vegetable oil
For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool.
For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes.
Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container.
Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours.
Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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