Hoisin-Glazed Beef Ribs

Ease of Preparation: Medium

Yield: 3-4 servings

Chef Siobhan Detkavich is cooking for… Sagittarius! So… what does a Fire Sign with a ruling planet of Jupiter eat? Sagittarius are ruled by the planet Jupiter, largest of all the planets… a giant planet calls for giant ribs, wouldn’t you say? By glazing these slow-cooked, fall off the bone beauties with a sweet and tangy hoisin glaze, they’ll have giant flavour, too!

Ingredients:

Hoisin Glaze:

• 1 cup (240 ml) hoisin sauce
• 2 tablespoons (30 ml) rice wine vinegar
• 1 tablespoon (15 ml) chili flakes
• 2 tablespoons (30 ml) honey

Hoisin-Glazed Beef Ribs

• 1 side/4 full-length bones of beef short ribs weighing approximately 2.2 pounds (1 kg), frenched
• Salt and pepper
• 1-quart (1 L) beef stock
• Hoisin Glaze

Stir-Fried Bok Choy:

• Vegetable oil, for stir-frying
• 4 heads baby bok choy, halved and thinly sliced on a bias
• 2 cloves garlic, peeled and thinly sliced
• 1 1-inch (2.5 cm) knob ginger, peeled and chopped
• 2 bird’s eye chilies, thinly sliced
• 4 green onions, thinly sliced, whites and greens separated
• Reserved Hoisin Glaze
• Salt and pepper
• 1 teaspoon (5 ml) toasted sesame oil

Method:

For the Hoisin Glaze:

In a bowl, combine the hoisin sauce, rice wine vinegar, chili flakes, and honey. Mix well.

For the Hoisin-Glazed Beef Ribs:

Preheat the oven to 325 F (160 C)

Season short ribs well with salt and pepper.

Place the ribs in a glass baking dish.

Pour beef stock into the baking dish. Cover tightly with foil.

Transfer baking dish to the oven and cook for 3 ½ hours.

 Remove from oven and let rest 15 minutes. Raise oven temp to 475 F (245 C). Transfer ribs onto a baking sheet with a rack.

Brush Hoisin Glaze all over the meat.

Add ribs back in the oven. Roast for 10-12 minutes, until sauce is caramelized.

For the Stir-Fried Bok Choy:

While the ribs are in the oven, prepare the bok choy

Heat a wok filmed with vegetable oil over medium-high heat.

Add the bok choy and cook for 1-2 minutes.

Add the garlic, ginger, chilies, and the white parts of the green onions to the wok. Cook for 30 seconds – 1 minute.

Drizzle in the remaining Hoisin Glaze, tossing to coat.

Remove the wok from the heat. Season the vegetables with salt and pepper. Add the sesame oil and toss to coat.

To Assemble:

Remove ribs from oven, let cool for 2 minutes.

Transfer Stir-Fried Bok Choy to serving plates. Top with Hoisin-Glazed Beef Ribs.

Serve warm.