Orange & Lime Teriyaki-ish Short Ribs

Braising. It's miraculous. I love this method of cooking so much I chose it as part of the namesake for this website. This recipe is a perfect example of exactly what it can accomplish. Moist, tender, succulent, fall-off-the-bone meat PACKED with flavour. AND it's so, so simple.

I don't own a slow cooker (I wish I did) but this recipe can be easily tailored to using one. Simply brown the meat and then throw everything into the slow cooker, turn it on low (medium? - I don't know, I've never done it) and you should have supper ready in time for when you get home. 


Ingredients

  • 2 tbsp peanut oil

  • 3 lbs bone-in short ribs

  • 1 medium white onion, diced finely

  • 6 cloves of garlic, diced finely

  • 1 thumb sized piece of ginger, diced finely

  • 1 tsp dried red pepper flakes

  • 1 tsp dried thyme

  • 1/2 tsp ground all-spice

  • 1/4 tsp nutmeg

  • 2 kaffir lime leaves

  • 1/2 cup orange marmalade 

  • 2 tbsp siracha

  • 3 tbsp soy sauce

  • zest of one lime

  • 1 cup low sodium chicken broth

  • juice of 1 lime

  • salt and pepper

  • 2 tsp corn starch

  • finely sliced green onion for garnish 


Directions

  1. Pre-heat oven to 275 F. Heat oil in dutch oven over medium heat and brown spare ribs in batches of two.  Remove ribs and set aside.

  2. Add onion and cook until caramelized and dark brown, 15-30 minutes. Add garlic, ginger, red pepper flakes, dried thyme, all-spice, nutmeg, kaffir lime leaves and cook until fragrant, ~2 minutes.

  3. Add orange marmalade, siracha, soy sauce and zest of one lime and cook until melted. Add chicken broth and stir to combine. 

  4. Add short ribs back to the dutch oven and turn heat to high.  When braising liquid starts to boil, put on lid and place in 275 F oven.

  5. Continue to cook on low heat for 3-4 hours until meat has become fork tender and is falling off the bone.

  6. When ribs are done cooking, remove them from the braising liquid and set on serving platter.  Strain braising liquid through sieve, collecting liquid in a sauce pan and discarding solids. Let liquid sit and remove the fat layer that accumulates on top (or if you have a fat separator, use it). Return liquid to stove and put on medium heat. Add juice of 1 lime and season with salt and pepper (you shouldn't require much seasoning).

  7. Put 2 tsp corn starch in glass and mix with equal parts water until no lumps remain. When sauce has reduce by ~1/3 add corn starch slurry.  Bring to boil, sauce should immediately thicken and be able to coat the back of a spoon.

  8. Pour sauce over short ribs on serving platter. Garnish with sliced green onions and serve immediately.    


If you’re making this for friends I’ll let you in on an insider tip. Make it a few days before (up to 2 days ahead). When the ribs are done braising, remove them from the liquid and place in sealed container. Refrigerate the ribs & the braising liquid. When the fat hardens on top of the braising liquid, it’s even easier to remove. Strain the braising liquid and reduce it down just before eating. Throw the ribs in the warm them up. It makes having friends over super easy – and the flavor only improves with the resting time.