Asian Bone-In Beef Rib Appetizer with Gremolata

Ingredients:

For the Ribs:

• 2 lbs bone-in beef ribs, cut into appetizer-sized portions

• 1 tablespoon neutral oil (e.g., avocado or vegetable oil)

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Sticky Asian Sauce:

• ½ cup soy sauce

• ¼ cup hoisin sauce

• 2 tablespoons honey

• 2 tablespoons rice vinegar

• 1 tablespoon gochujang

• 1 teaspoon sesame oil

• 1 teaspoon Chinese five-spice powder

• ½ teaspoon white pepper

• ½ cup beef broth

• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For the Asian Gremolata:

• ¼ cup finely chopped cilantro

• ¼ cup finely chopped Thai basil (or regular basil)

• 2 tablespoons finely chopped scallions

• 1 teaspoon toasted sesame seeds

• Zest of 1 lime

• 1 small red chili, finely chopped (optional)

Instructions:

1. Prepare the Ribs:

   • Preheat oven to 300°F (150°C).

   • Season the ribs with salt, pepper, minced garlic, and ginger.

   • Heat oil in a large pan and sear the ribs until browned on all sides.

2. Make the Sauce:

   • In a saucepan over medium heat, combine soy sauce, hoisin sauce, honey, rice vinegar, gochujang, sesame oil, five-spice, white pepper, and beef broth.

   • Simmer for 5 minutes, then stir in the cornstarch slurry to thicken.

3. Braise the Ribs:

   • Place the seared ribs in a baking dish, coat with half the sauce, cover with foil, and bake for 2.5–3 hours until tender.

4. Make the Gremolata:

   • Mix cilantro, Thai basil, scallions, sesame seeds, lime zest, and red chili in a small bowl.

5. Glaze & Serve:

   • Toss the cooked ribs in the remaining sauce, broil for 5 minutes until sticky and caramelized.

   • Garnish with gremolata and serve immediately with a glass of Syrah or Zinfandel.