I love ribs. Pork ribs, baby back ribs, beef ribs and short beef ribs. Traditionally, ribs are barbecued and smothered with BBQ sauce. I wanted to try something different with short ribs. Something with an Asian flair. Tenderizing short beef calls for long, slow cooking or braising — typically 3 to 4 hours. So, unless you have the time to prepare, don’t try to make this dish in an hour. I use a slow cooker to prepare this dish. I prep the meat and then add the sauce. It’s easy to prepare, but it does take patience.
2-3 lbs. short beef ribs, cut between the bones into individual ribs
3/4 cup soy sauce
1/4 cup rice wine vinegar
3/4 cup beef broth, plus more if needed
3 cloves garlic, minced
1 (5-inch) stalk lemongrass, minced
3 tablespoons ginger, minced
1/2 cup brown sugar
1/2 cup sliced green onion bottoms, white part only
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
1 bundle baby bok choy
Score the meaty side of each rib in a few places. Place ribs in a slow cooker. Add remaining ingredients, except the bok choy, and cover. Set slow cooker to low. Move the ribs around occasionally, until meat is tender — about 3 to 4 hours. Transfer the meat to a platter. Skim as much fat off the top of the sauce as possible. Add bok choy. Cook until tender. Transfer boy choy to platter. Spoon some sauce over bok choy. Serve hot with rice.