Chinese-style short ribs hit the spot

The Associated PressJanuary 30, 2013 

The day of the big game calls for big, stick-to-your-ribs grub.

So we went with that as a theme, creating a recipe for boneless beef short ribs that are inspired by all the sweet and sticky goodness of Chinese-style pork ribs. To keep you in front of the television instead of the stove, we kept the recipe simple. Start by dumping everything in a bowl to marinate. When you’re ready to cook, transfer it to a baking sheet and pop it in the oven. Done.

To make sure the ribs are meltingly tender, they cook low and slow while you watch the first half of the game. They should be good to go right around half-time. And if beef isn’t your thing, the same approach will work with pork ribs and chicken wings (though you’ll need to adjust the cooking time).

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service