Dd's Sticky Asian Short Ribs

 This looks like it fits the title well!  Good with rice.

STICKY ASIAN SHORT RIBS

 

2 #  short ribs, slice in half between ribs

Salt, black pepper

1 tsp. cornstarch, mixed with 1 TB water

Marinade:

1/4 c. soy sauce

1 1/2 TB rice wine vinegar

1 1/2 TB agave nectar

1TB sake

1 TB mirin

1 ½ tsp. siracha sauce

2 pieces ginger, sliced, crushed

3 garlic cloves, crushed

1 tsp. sesame seed oil

Garnish: chopped green onion

 

Season ribs lightly with salt and pepper. In a shallow container large enough for short ribs combine marinade ingredients well.  Coat ribs well; marinate at least 1 hour. 

In a saucepan over medium heat brown short ribs in oil. If necessary, brown in batches. 

Return short ribs to saucepan along with marinade. Bring to a boil; reduce heat. Allow to simmer 45 minutes turning ribs as needed. Stir in cornstarch slurry and cook until “sticky” and glossy.

Garnish with green onions. Serves 3-4.