Asian-Style Sticky Glazed Beef Ribs

Ingredients:

• 1.5 cups dry sherry or Shaoxing wine
• 0.5 cup oyster sauce
• 1/3 cup light brown sugar
• 1 kg beef short ribs
• 1 tbsp coarse salt
• 2 tsp Five Spice Seasoning
• 1 tbsp. vegetable oil
• 6 medium cloves garlic, crushed
• 2.5 cm ginger root, thinly sliced
• 1 small serrano, Thai chili, or jalapeño pepper, halved

Preparation:

1. Preheat oven to 175°C with a rack in the middle position.
2. Mix the sherry, oyster sauce, and brown sugar until the sugar is completely dissolved; set aside. Pat the ribs dry with paper towels and season generously with salt and five-spice powder.
3. Place a 3-quart (3-liter) kazan or other shallow, heavy-bottomed pan with a tight-fitting lid over medium heat and add the oil. When the oil begins to smoke, add the ribs and sear until crisp, about 2 minutes per side.
4. Transfer the ribs to a plate and set aside. Drain most of the fat from the pan, reserving 1 tablespoon. Return the pan to the stovetop, add the garlic, ginger, and chili, and cook until fragrant, about 30 seconds. Add the sherry mixture and bring to a simmer.
5. Return the ribs to the pot and bring to a simmer. Cover and place in the oven. Simmer, stirring occasionally, until the meat is tender, about 1.5 hours. Increase the oven temperature to 200°C (400°F) and simmer, covered, until the ribs are sticky, about 30 minutes more.