Hoisin Glazed Beef Short Ribs

One of my favorite ways to prepare ribs is to bake them. Actually, I should preface that by saying I also prefer boneless ribs; I feel like you get more bang for your buck and they're easier to eat. And now for this incredible recipe...

Why the hoisin sauce? Hoisin sauce is a sweet and tangy blend of soybean paste, sugar, sesame paste, garlic, spices, and chili peppers. It's exploding with incredible flavor, so you need little else. That said, I added a few extra ingredients - some that compliment hoisin's flavor (ketchup and Worcestershire sauce), and some to boost the flavors already going on, including vinegar (which balance the sweetness of the ketchup), chili powder, garlic and onion. 

These are over-the-moon incredible! Super messy, slightly sweet, slightly tangy and insanely flavorful. And, the oven does all the work!

Hoisin Glazed Beef Short Ribs

1 1/2 pounds boneless beef short ribs
1/2 cup ketchup
1/4 cup hoisin sauce 
1 teaspoon rice vinegar, regular or seasoned
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 300 degrees. Place the short ribs in a shallow baking dish. 
In a small bowl, whisk together the ketchup, hoisin sauce, vinegar, Worcestershire sauce, chili powder, garlic powder, onion powder, salt, and pepper. Spoon half of the mixture over the ribs and turn to coat. Cover with foil and bake for 2 1/2 hours. 
Uncover, spoon the remaining sauce over the ribs, turn to coat, and bake for another 30 to 60 minutes (uncovered), until the ribs are fork tender. 
Devour (with lots of napkins).

Serves 4