In a small bowl combine hoisin sauce, soy sauce, molasses, ginger, garlic, honey and garlic chili sauce. Blend using an immersion blender until smooth. In you do not have one, that is fine, your sauce will just be a little chunkier.
Place short ribs into large enamel Dutch oven or other oven safe dish, cover with marinade, turning to coat. Cover and allow to marinate at room temperture for 20-30 minutes.
Preheat oven to 300 degrees. Add short ribs, covered, in Dutch oven to lower third of oven. Braise for 2 hours.
Remove lid, turn short ribs in sauce and continue to cook for an additional 45 minutes uncovered, allowing the sauce to reduce.
Remove from oven and remove short ribs to a plate. Transfer sauce to a fat separator, or ladle off fat from the top of sauce. Return fat removed sauce back to the Dutch oven, along with short ribs. Turn to coat again. Serve over Fried Rice with additional sauce.
If you've tried this recipe, come back and let us know how it was!
For the Instant Pot: Use the same process/recipe, but cook for 40 minutes on high pressure using natural release for 10 minutes before venting.
Honey Ginger Short Ribs
Amount Per Serving
Calories 491Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Total Carbohydrates 116g39%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.