Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw #CranberryWeek

Welcome to Day Three of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.

 Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

• Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
• Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks
• Cranberry Borscht from Palatable Pastime
• Cranberry Glazed Pork Loin from Sew You Think You Can Cook
• Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
• Cranberry London Broil from Cindy's Recipes and Writings
• Cranberry Mustard from A Kitchen Hoor’s Adventures
• Cranberry Smoothie from The Chef Next Door
• Cranberry Vanilla Bean Donuts from Hostess At Heart
• Grilled Brie with Cranberries from Full Belly Sisters
• Honey Roasted Orange Ricotta Crostini from Take Two Tapas
• Orange Cranberry Turnovers by The Bitter Side of Sweet
• Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
• Sweet Heat Cranberry Spread from Cooking With Carlee

Braised Short Ribs 

with Hoisin-Cranberry Sauce and Asian Coleslaw

I decided to make a main dish with an Asian bent for this third day of #CranberryWeek. So, I created a hoisin-cranberry sauce and slathered it on braised short ribs. And for even more cranberry goodness, I folded dried cranberries into a slaw.

Ingredients

Ribs

• 6 short ribs
• 3 to 4 garlic cloves, crushed and minced
• 1 T minced ginger
• 1 C beef stock
• 1/4 C gluten-free soy sauce or tamari
• 1/4 C rice vinegar
• 1/4 C kimchi 
• 1 T hot sauce (here's my recipe)
• 1 C fresh cranberries
• 1 C hoisin sauce
• oil (I used olive oil)
• freshly ground salt
• freshly ground pepper

Coleslaw

• 1/2 C fish sauce
• 1/2 C rice vinegar
• 1/2 t dried red chile pepper flakes
• 2 t organic granulated sugar
• 4 C cabbage, thinly sliced on a mandolin
• 1/2 C dried cranberries
• freshly ground salt
• freshly ground pepper

Procedure

Ribs
Pre-heat the oven to 375 degrees F. In a Dutch oven, heat a splash of olive oil.

Brown the ribs on all sides. Add the garlic and ginger and saute until fragrant. Stir in the ginger and garlic and saute until fragrant.

Pour in the stock, tamari, and rice vinegar. Stir in the kimchi. Bring the liquid to a boil. Cover and place the pot in the oven. Let braise for 1-1/2 hours. Make your hoisin-cranberry sauce in the meantime.

In a medium sauce pan, add a splash of olive oil. Heat the hot sauce, cranberries, and hoisin until the cranberries pop. Process in a blender until a thick paste forms.

After 90 minutes, raise the temperature of the oven to 450 degrees F. 

Uncover the pot and spoon 1 T of sauce on top of each rib. Return the pot to the oven and braise for another 15 minutes.

Coleslaw

In a large mixing bowl, whisk together the fish sauce, vinegar, chile flakes, and sugar. Whisk till smooth. Add the cabbage to the dressing and toss to coat completely. Season to taste with salt and pepper. Fold in the dried cranberries and let stand for the flavors to develop for at least 10 minutes.