TANGY GLAZED SHORT RIBS
Author: Tag Sale Tastes
Ingredients
  • 8 large short ribs
  • 4 star anise, finely ground
  • 1-1/2 teaspoons salt, divided use
  • 1-1/2 cups ketchup
  • ½ cup pomegranate molasses
  • ¼ cup red wine vinegar
  • 2 tablespoons Asian fish sauce
  • 3 tablespoons molasses
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onion
  • 1 ancho chile, seeded, lightly toasted, and finely chopped
  • 1 chipotle pepper from canned chile in adobo
  • 1 tablespoon sesame oil
  • 1 quart water
  • 2 tablespoons grapeseed oil
Instructions
  1. Place the ribs in a single layer on a platter. Sprinkle the ribs with star anise and 1 teaspoon salt, and let stand at room temperature for 1 hour.
  2. In a blender, combine the ketchup, pomegranate molasses, vinegar, fish sauce, molasses, garlic powder, onion, ancho chile, chipotle, sesame oil, and ½ teaspoon salt. Blend on high speed until smooth. Add the water, and blend again until smooth.
  3. Preheat grill to high. Brush the ribs with grapeseed oil and place on the grill. Sear on all sides except the bony rib.
  4. Transfer ribs to slow cooker and cover with the sauce. Cook for approximately 6 hours on high, or until completely tender (they will fall off the bone). Transfer ribs to a baking dish. Strain the sauce and set aside.
  5. Preheat oven to 500 degrees. To finish the ribs, add 1 to 1-1/2 cups of the strained sauce to the ribs and place them in the oven. Cook, basting frequently, until the sauce is thick, and the ribs are glazed, approximately 15 minutes. (Note: If you're pressed for time, you can omit this step and they will still be delicious, but do strain the sauce before serving.) Serve hot over mashed potatoes, polenta, or buttered noodles.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2018/01/23/tangy-glazed-short-ribs/