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Jewish Recipes --> Recipes --> Kosher Meat --> Kosher Beef

Chinese Short Ribs
Serves: about 8

Recipe Ingredients:

  • 3-1/2 lb. veal spare ribs -or- 2 kilo (4-1/2 lb) chicken wings
  • 2 whole heads garlic (about 100 gm.), cloves peeled and crushed
  • 3 tbsp. oil
  • 1/2 lb. ready made hoisin sauce  (1/2 a can) -or- 12 tbsp. homemade hoisin sauce
  • 2-1/2 cups water, divided
  • 3 tbsp. sugar
  • 2 level tsp. salt (omit if the wings are salt-kashered)
  • 1/2 tsp. white pepper
  • 3 tbsp. brandy
  • 1 tbsp. cornstarch
  • red food coloring (that's the restaurants' secret, and adds nothing to the taste)
  • 4 level tbsp. honey
Heat the oil and sauté the garlic until transparent. Add hoisin sauce, stir for a few seconds and add 2 cups water. Mix remaining 1/2 cup water with sugar, salt, pepper, brandy, cornstarch and food coloring, add to the sauce and stir until combined and bubbling. Take off heat and add the honey.

For short ribs: Choose ribs that are more meat than fat, since the fat melts and is discarded. Arrange the ribs in a big roasting pan and roast in medium-high heat (190 C/375 F) for 1/2 hour.

Take out the pan and pour off the fat. Now pour on the ready sauce and bake 1-1/4 hours more. Every 20-30 minutes baste with the sauce and check how the ribs are doing. They should be a deep golden-brown, and the ends a deep brown. Serve with fried rice or noodles.

For chicken wings: Remove the end little piece from each wing (keep to make soup) and cut into two pieces. Place in a big roasting pan, pour on the ready sauce and roast in medium-high heat (190 C/375 F) for 2-1/2 hours.

Baste every 20-30 minutes and when the wings are a deep golden brown turn them over.

Kosher Meat --> Kosher Beef

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods