Submitted by Cattle Visions


• 1 1/2 to 2 pounds beef Country-Style Ribs, cut into 2-inch pieces

• 1 C mirin

• 1/2 C sweet chili garlic sauce

• 1/2 C water

• 1/4 C light brown sugar

• 1/4 C agave nectar or honey

• 1 tsp minced fresh ginger

• 1 Tbsp fresh lime juice

• 1 Tbsp reduced-sodium soy sauce

• Minced fresh chives (optional)


Preheat oven to 325 degrees. Combine mirin, sweet chili garlic sauce, water, brown sugar, agave nectar and ginger in a stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking at 325 degrees 1 3/4 to 2 hours or until beef is fork-tender. Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired. Cook’s Tip: Beef ribs can be served on wooden skewers or with wooden toothpicks.


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