According to Andrew Zimmern, this classic Philippine rib recipe is so delicious it will be impossible for you to resist making again and again.
Slideshow: Amazing Short Ribs
1 1/2 cups cane sugar or unseasoned rice wine vinegar
1 cup minced scallions, plus thinly sliced scallions for garnish
2/3 cup soy sauce
1/2 cup oyster sauce
1/4 cup finely grated peeled fresh ginger
6 garlic cloves, finely grated
4 Serrano chiles, stemmed and minced
3 pounds flanken-cut beef short ribs (1/3 inch thick), torn into 2-inch lengths
2 cups cornstarch, for dusting
Canola oil, for frying
2 tablespoons black vinegar
2 tablespoons water
1 tablespoon soy sauce
1 Serrano chile, stemmed and minced
Pinch of sugar
How to Make It
Step 1 Marinate the Ribs
In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles. Add the ribs and stir to coat. Cover the baking dish and refrigerate overnight.
Step 2 Marinate the Ribs
Set a rack over a large baking sheet. Spread the cornstarch in a large baking dish. Remove the ribs from the marinade and let any excess drip back into the dish. Dust the ribs in the cornstarch and transfer to the rack.
Step 3 Marinate the Ribs
In a large saucepan, heat 2 inches of canola oil to 325°. Line another baking sheet with paper towels. Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to the paper towel-lined rack and season lightly with salt. Repeat with the remaining ribs.
Step 4 Meanwhile, Make the Sauce
In a bowl, whisk all of the ingredients until combined.
Step 5 Meanwhile, Make the Sauce
Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.
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