Food Network
Home> Recipes> Grilling>
Sticky Five-Spice Short Ribs Recipe

Sticky Five-Spice Short Ribs

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 47

Showing 1-10 of 47

Sort by:

Newest

  • on December 17, 2012

    Flag

    Great! Lots of complements, can also use with pork.... Not sure the searing before in necessary to build the favors. Have made without that step

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 18, 2012

    Flag

    Yum, yum, YUM! Have made this recipe twice, and it's definitely one I'll go to again and again. The first time I used 3 boneless short ribs and made them for my husband and me. So delicious and tender enough to eat without a knife. The second time, I used 4 bone-in ribs. Definitely liked the boneless best. Served them with Ina Garten's Crunchy Noodle Salad. What a combo!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 07, 2011

    Flag

    These are amazing!!! I've made them about a dozen times now and modified the technique to use boneless skinless chicken thighs and just cooked them on top of the stove-top so you can get the same great flavor in 45 minutes on a weeknight.
    You really can lose quite a bit of the salt in the pre-sear seasoning mix ... especially if you are doing it with chicken thighs. I also just use pinot grigio (which I always have in the house instead of the Asian wine indicated in the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2011

    Flag

    This recipe is totally awesome. No one can stop eating them. I am making this again this weekend. in fact, I am making more of the sauce because it never seems to be enough for us. And, I am going to make it a bit more spicy since we love the "heat" in our food. Absolutely wonderful.

    Thanks Aida!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2010

    Flag

    Ok, what else can I say? This dish was remarkable! OMG. I prepared it today for Sunday dinner and it was a hit. The sauce was tasty and the ribs were seasoned perfectly. The sauce was so good; I couldn't help but think of other things to make it with. For example, make the sauce alone and reduce on top of stove for a sauce over grilled pork tenderloin, grilled salmon or you could even use it as a sauce for a roast (pork or beef. Cook with some roasted root vegetables and you have a winner.

    For you single ladies out there; this will make a great date night dinner. Not alot of effort but a whole lot of result! Bon Appetit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 27, 2010

    Flag

    I mixed the sauce and then tasted it and was quite doubtful. However, the end result was delicious. As another reviewer said, I omited the salt and I didn't miss it at all. It was easy to make and was very tender.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 09, 2010

    Flag

    They are the most tender and flavorful ribs, my husband loved them...I made them two weeks ago and he wants them again tonight...They go great with garlic mashed potatoes and green beans....Thanks for the recipe-AWESOME!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2009

    Flag

    I will make these again and again! I did all the work - except for the last 30 min. in the oven - the day before a dinner party, then stored sauce separate from the ribs in the fridge. Dislodged the layer of fat, and heated the rest of the way. So, so good! Everyone loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 01, 2009

    Flag

    I made these last night, and just finished eating the delectable left-overs. I had lots of ribs, so I multiplied the sauce by 1 1/2, there was PLENTY. They weren't sticky persay, but thick, saucy, and delicious. Pretty salty though. Next time, I will not salt the meat, just use the five spice. The oyster sauce is salty enough. I served it with japanese rice and peas. My entire family loved it, including the youngest.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2009

    Flag

    Followed this recipe almost exactly, but I ran out of oyster sauce, so I did half oyster, half hoisin sauce. The flavor was fantastic and the meat was really deliciously tender, but they never quite got sticky. Next time, I'll skim the fat off the top of the braising liquid since it developed quite a thick layer. These ribs were pretty amazing overall.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.