Ginger Short Ribs

• 6 ounces fresh ginger, about
• 4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces
• 2 cups finely chopped onions
• 1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained
• 1/3 cup soy sauce, about
• 1/4 cup thinly sliced fresh mint leaves
• mint sprig

1. 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).
2. Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
3. Evenly distribute ginger, onions, and pineapple over and around meat.
4. Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
5. 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.
6. Uncover ribs and bake until browned, about, 10 minutes.
7. Skim fat from juices and discard.
8. Scatter sliced mint over meat; garnish with mint sprigs.
9. Add more soy sauce to taste.

fresh ginger, lean short, onions, pineapple, soy sauce, mint, mint sprig

Taken from www.food.com/recipe/ginger-short-ribs-83177 (may not work)