Gingered Short Ribs With Green Rice Food

GINGERED SHORT RIBS WITH GREEN RICE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME

Steps:

• Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
• Cook rice according to package directions.
• While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

GINGERED SPARERIBS WITH BROWN SUGAR AND SOY

Steps:

• Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.

GINGER SHORT RIBS

Steps:

• Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
• Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
• Evenly distribute ginger, onions, and pineapple over and around meat.
• Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
• Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
• Uncover ribs and bake until browned, about, 10 minutes.
• Skim fat from juices and discard.
• Scatter sliced mint over meat; garnish with mint sprigs.
• Add more soy sauce to taste.