Sweet and Sticky Veal Short Ribs


  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Sprinkle ribs evenly with salt and five spice mixture.
  3. 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.
  4. Quickly sear ribs in the roasting pan on both sides.
  5. 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.
  6. Before serving, remove cooked short ribs from pan and set aside.
  7. Skim fat from cooking liquid and then make glaze by boiling liquid, uncovered & stirring occasionally, until syrupy and reduced by half, about 15 minutes.
  8. Brush glaze generously on ribs and Garnish as desired.


  • 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