Sweet and Sticky Veal Short Ribs
Sweet and Sticky Veal Short Ribs
Directions
- Put oven rack in middle position and preheat oven to 450°F.
- Sprinkle ribs evenly with salt and five spice mixture.
- Bring orange soda, orange juice, Jala-Mango sauce, General’s sauce, soy sauce, brown sugar, ginger, garlic, and pepper to a boil in a sauce pot over moderately high heat, stirring until sugar is dissolved.
- Quickly sear ribs in the roasting pan on both sides.
- Once ribs are seared, cover with the prepared braising liquid, then cover pan tightly with foil to braise. Braise ribs in oven at 450°F for 30 minutes, and then reduce heat to 325°F and cook for another hour or until ribs are tender.
- Before serving, remove cooked short ribs from pan and set aside.
- Skim fat from cooking liquid and then make glaze by boiling liquid, uncovered & stirring occasionally, until syrupy and reduced by half, about 15 minutes.
- Brush glaze generously on ribs and Garnish as desired.
Ingredients
- 1/2 cup Asian Pride® General Tso Sauce
- 1/2 tsp Roma® Black Pepper, Ground
- 1 1/2 cups orange soda
- 2 tbsp sugar, brown
- 1/2 tsp McCormick Culinary® Chinese Five Spice
- 1/2 cup West Creek® BBQ Sauce, Jala-Mango
- 1/2 cup orange juice
- 2 tbl ginger, fresh, finely chopped, peeled
- 1/2 tsp salt
- 1/2 cup Asian Pride® Soy Sauce
- 5 lb Piancone® Epicureo Veal, Short Ribs
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
