Sticky Five-Spice Short Ribs

• 1 1/2 cups dry sherry or Shaoxing wine
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1 -inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeno pepper, halved

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside.
3. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
4. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil.
5. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
6. Remove ribs to a plate and set aside.
7. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds.
8. Stir in reserved sherry mixture and bring to a simmer.
9. Return ribs to pan and bring to a simmer.
10. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours.
11. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

sherry, oyster sauce, brown sugar, short ribs, kosher salt, fivespice powder, vegetable oil, garlic, ginger, serrano

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/sticky-five-spice-short-ribs-recipe.html (may not work)