Sweet and Spicy Orange Beef

The name says it all! Slow-cook Country-Style Ribs in rice wine, chili-garlic sauce, agave and brown sugar until they’re fork-tender, then finish with orange juice and soy sauce.

  • 2 hrs
    45 min
  • 4
    SERVINGS
  • 440
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/2 to 2 pounds beef Country-Style Ribs
  • 1 cup mirin
  • 1/2 cup sweet chili garlic sauce
  • 1/2 cup water
  • 1/4 cup agave nectar or honey
  • 1/4 cup light brown sugar
  • 1 teaspoon minced fresh ginger
  • 1/4 cup fresh orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange peel
  • Hot cooked rice (optional)

Cooking:

  1. Preheat oven to 325°F. Combine mirin, water, sweet chili garlic sauce, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef Country-Style Ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
  2. Cook's Tip: Mirin is a low-alcohol, sweet wine made from glutinous rice and is essential in Japanese cooking. It's available in Japanese markets and the ethnic section of most supermarkets.

    Agave nectar is the liquid or syrup extracted from the Agave plant. The nectar is similar to the consistency of honey, but may have a milder flavor. Agave nectar can be found in health food stores or most supermarkets.
  3. Remove beef; keep warm. Skim fat from cooking liquid. Add orange juice; bring to a boil. Reduce heat; cook 12 to 15 minutes or until sauce is reduced by half. Stir in soy sauce and orange peel. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
  4. Serve ribs with rice and remaining sauce, if desired.

Nutrition Information

Butcher Counter

Sweet and Spicy Orange BeefCountry-Style Ribs Square-Cut Chuck Primal

Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill.
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