Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Nutrition per serving
Calories4845.7 kcal (242%)
Total Fat249.1 g (356%)
Carbs523.3 g (201%)
Sugars260.8 g (290%)
Protein123.9 g (248%)
Sodium15239.8 mg (762%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 poundsbeef short ribs
flanken-cut, 1/3 inch thick torn into 2-inch lengths
1 ½ cupscane sugar
or unseasoned rice wine vinegar
1 cupscallions
minced, plus thinly sliced scallions for garnish
⅔ cupsoy sauce
½ cupoyster sauce
¼ cupfresh ginger
finely grated, peeled
6garlic cloves
finely grated
4Serrano chiles
stemmed and minced
2 cupscornstarch
for dusting
canola oil
for frying
For Sauce
Instructions
Step 1
In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles. Add the ribs and stir to coat. Cover the baking dish and refrigerate overnight (or 30 minutes at least)
Step 2
Set a rack over a large baking sheet. Spread the cornstarch in a large baking dish. Remove the ribs from the marinade and let any excess drip back into the dish. Dust the ribs in the cornstarch and transfer to the rack.
Step 3
In a large saucepan, heat 2 inches of canola oil to 325°. Line another baking sheet with paper towels. Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to the paper towel-lined rack and season lightly with salt. Repeat with the remaining ribs.
Step 4
In a bowl, whisk all of the ingredients until combined.
Step 5
Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.
