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| 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long |
| 1/2 cup Worcestershire sauce |
| 4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest |
| 2 tablespoons coarse brown sugar crystals |
| 1 teaspoon Thai or Chinese chili paste |
| 1 tablespoon Chinese five-spice powder |
| 1 tablespoon minced fresh ginger |
| 1 tablespoon minced garlic |
| Salt and freshly ground black pepper |
| 1 tablespoon unsalted butter, softened. |
| 1. Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone. |
| 2. Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, |
| five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring |
| to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until |
| meat is fork- tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with |
| 3. Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to |
| about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by |
| bit. Pour sauce over ribs, and serve. |
| info@barringtonsoftware.com |
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