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| 3 3/4 x ca. 450 g | Beef short ribs cut in 1/2 |
| | Inch slices |
| | salt |
| | pepper |
| 1/8 Tasse | water |
| 2 Esslöffel | lemon juice |
| 1 Teelöffel | red pepper crushed |
| 1/4 Tasse | Hoisin sauce |
| 3 Esslöffel | Plum sauce |
| 2 Esslöffel | oyster sauce |
| 2 Esslöffel | soy sauce |
| 1 Esslöffel | peanut oil |
| 1 Esslöffel | sesame oil |
| 1 Esslöffel | honey |
| 1 Esslöffel | Chili paste |
| 1 Esslöffel | Pureed garlic |
| 1 Esslöffel | ginger grated |
| 1 Bund | Cilantro -- roughly cho |
| 1 Bund | green onions |
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1 bn Cilantro - roughly chopped
Season ribs to tastewith salt and pepper. Place on rack in roasting pan and bake at 350x for 1 hour.
Combine water, lemon juice and crushed hot pepper inj a small bowl. Brush over top side of ribs and bake for an additional 10 min. Turn, brush again and bake 10 min. Longer. Let cool.
Combine hoisin, plum, oyster, soy sauces with peanut oil, sesame oil chili paste, garlic, ginger, cilantro and green onions in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate at least 4 hours or upto 24 hours.
Grill or place under broiler 2 min. Per side and serve immediately with spicy cold soba noodles and chopped tofu with parsly if desired.
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