It was Shawn’s Birthday Saturday and to celebrate I declared a Rib-n-Whiskey Fest. It was a full night of fun, food, guitars and WHISKEY. I took this recipe from epicurious.com and made some modifications, mainly to the cooking method. This was a grilling recipe that I baked and the results were amazing! This was one of the five Rib dishes served.
1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
2 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
About 2 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces
Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator overnight.
Preheat oven to 450.
Place ribs on shallow baking sheet and cook at 450 for 60 min.
Turn oven down to 220 and cook ribs for 3 more hours.
The meat should be falling off the bone and making your house smell like sweet heaven!