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Sticky Five-Spice Short Ribs Recipe

Sticky Five-Spice Short Ribs

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

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Average Rating:

Total Reviews: 47

Showing 11-20 of 47

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  • on August 12, 2009

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    We had these short ribs last night and my husband and I really enjoyed their taste.
    As I didn't have any fresh ginger in the house, I substituted candied ginger--sounds crazy, but they came out fantastic! At first I thought the amount of oyster sauce was too much, but I was wrong as the flavors married beautifully. Next time I will leave all the ribs and seeds in the pepper, as I removed them this time thinking it might have been too hot for my husband, but it wasn't. I made basmati rice to help soak up the sauce, over which I placed some crisply fried shallots. Tons of flavor. Thanks for a great recipe. I have been cooking for 51 years, and this was my first time making short ribs. It won't be my last, however! These were as good as Azeka's Kalbi ribs down in Kihei, Maui Hawaii, and that's saying something!

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  • on August 10, 2009

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    I am making this today and can't wait to try it. I read all the reviews. I would guess that the two people that gave it 1 star are not familiar with Asian spices and sauces. All the ingredients are delicious to me because I have eaten Asia food all over the world. The best in Hawaii and San Francisco. Oyster sauce adds a fabulous flavor to dishes.

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  • on August 08, 2009

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    The're in the oven as I write. Smells so......good. Just wonder if this recipe would also work using a slow cooker?-

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  • on July 13, 2009

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    I loved this recipe, however my husband does not eat beef or pork. Do you think this recipe can be made using chicken thighs instead?

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  • on June 13, 2009

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    This was so easy to make. I followed all the directions and everyone enjoyed it very much. Plus it made the house smell great :

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  • on June 08, 2009

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    I made these last night and I can't believe how delish they were, especially considering the small effort required. My husband practically licked the pot. I used the recipe as written and used Shao Xing rice wine (which I bought in China Town. This is a perfect dinner party dish, too.

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  • on June 06, 2009

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    this was amazing. I loved the flavors. Couldn't find beef short ribs so I used chuck blade steak and it turned out perfect! Tender and flavorful! I also could not find the Chinese (? wine, and I don't like sherry, so I used a white reisling. This is definately a keeper. thanks Aida!

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  • on June 02, 2009

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    I made this recipe last week. It was so simple to make and tasted as good as it looked. I have already passed this recipe onto friends.

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  • on May 31, 2009

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    I prepared this dish and it was wonderfullly decilous! The previous reviewer who did not like this recipe ("S", you do not know how to cook and you are very ruid! Thanks, Aida for all your recipes.

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  • on May 29, 2009

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    I followed the recipe !00% except I used pork country style ribs on sale, and added one more pepper for a little more heat. The ribs came out excellent! Bravo Aida, I agree with with your co-host when he described them as 'crazy good'. I will definitely use this recipe as a braising liquid for cuts of meat including beef short ribs in the original recipe.

    BTW ... I agree with the reviewer that states it makes the house smell great - it did. I disagree with the reviewer re: not giving the meat any flavor - yo, there's something wrong with your taste buds ... go to the doctor and have it checked out.

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