Braised Short Ribs with Chinese Barbecue Sauce
6 pounds short ribs, boneless
1/4 cup oil
6 garlic cloves, peeled and crushed
2 onions, peeled and chopped
2 cups barbecue sauce (see recipe below)
2-3 inch piece ginger root, peeled and grated
Sea salt and freshly ground black pepper

a large roasting pan

DIRECTIONS
Preheat the oven to 450 degrees.
Place the ribs in a large roasting pan with 2 cups water. Season with salt and pepper. Roast in the preheated oven for 25 minutes. Remove the pan from the oven, turn the ribs over and return them to the oven to roast for another 25 minutes. Remove them from the oven a second time and drain any juices, reserve, and set aside.
Reduce oven temperature to 375 degrees.
Heat the oil in a skillet and add the garlic and onions. Sauté until softened. Add the reserved meat juices, barbecue sauce, and ginger and heat through. Pour the sauce over the ribs, cover with foil, and roast for about 2 hours or until the ribs are tender.
Serves 8-10

Chinese Barbecue Sauce
Ingredients
6 minced fresh garlic cloves
1 — 3-inch piece fresh ginger, minced
1 cup hoisin sauce
1/2 cup sherry wine
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
3 teaspoons red food coloring

Directions
Mix all ingredients in a heavy saucepan until the sugar is dissolved
Place over medium high heat and bring to a boil. Reduce the heat to low and allow to simmer on top of the stove until it is thick, and slightly reduced.

Lime and Coconut Rice
INGREDIENTS
4 cups water
2 cups uncooked rice
1-tablespoon chicken base
1/4 cup unsalted butter
1 cup toasted cashews
1 tablespoon chopped fresh ginger
1-teaspoon Dijon mustard
1 tablespoon chopped Chile pepper or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons freshly grated lime peel
1/2 cup grated coconut (unsweetened is preferable)
Salt and pepper to taste

DIRECTIONS
Bring water, rice and chicken base to a boil. Stir once. Lower heat and cover pot. Simmer rice until rice is cooked through - do not stir. Rice should be cooked in about 16 - 20 minutes.

Melt butter in a saucepan - add cashews and ginger - cook for one minute.

When rice is cooked - add cashew mixture, mustard, Chile pepper, cilantro, lime juice and coconut. Season to taste with salt and pepper - if needed.

Serves: 8