Sticky Five-Spice Short Ribs

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This recipe was AMAZING! As soon as I watched the show, I went straight to the grocery store and bought everything to make this.. I could not find Oyster Sauce, so i made it with Worcestershire Sauce... I thought this might of been the easiest and tastiest ribs I have ever made!!! mmmm mmmm.. I will make this again for sure!!

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Amazingly tender...meat fell of the bone. fantastic, rich flavor. I followed the recipe exactly, and it was a 'Wow!' dinner. I will definitely make again!

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I love pork ribs and cook them all the time, but avoid beef ribs because I can't seem to quite get them right. This was without a doubt, the BEST beef rib I've had. Moist, sweet and tasty with a sauce that makes rice come alive. It was really easy to get together with the only "tough" part being the Shaoshing wine. I had originally purchased boneless ribs, but found the bone-in ribs on sale today, which was nice for the dogs as they have something to gnaw on as well. An absolute keeper of a recipe.

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I made these following the recipe exactly. They are AWESOME! We just had the leftovers and they were great, too! The meat fell off the bone and was so tender. And the sauce - YUM!!! My husband can't stop talking about these ribs! Thanks, Aida, another great recipe! I will definitely be making these again and again!

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Ribs were awesome! Reminded my husband and I of ribs we have had at high end restaurants. I cooked mine an extra half hour but otherwise followed the recipe exactly. I have never tried any of Aida's recipe's, but after having such a positive experience looking forward to trying more!

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My fiance loves the short ribs from our local chinese restaurant. I decided to surprise him with this recipe. Wow! He is still raving about the great meal! So easy and absolutely delicious. I knew that I had Sherry so I didn't look for the Shaoxing wine... Unfortunately I only had Dry Sack Sherry which is a medium sherry rather than dry. For that reason, I think the sauce turned out a little sweeter, but it was still fabulous. I also used a Serranno pepper, sliced in half but left the seeds intact - the subtle heat with the sweet sauce was phenomenal.

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Followed the directions exactly and the recipe worked like a charm. The ribs were moist, tender, sweet with just a touch of heat. My kids and husband loved them.