Ingredients Weight Measure
Beef short ribs, cut into individual ribs, lengthwise 5-6 lbs.
TABASCO® brand Garlic Pepper Sauce 1-1/2 oz.
TABASCO® brand Original Red Sauce 1/2 oz.
Ginger, fresh, peeled, grated 1 Tbsp.
Peanut oil 1/3 cup
Teriyaki glaze 2 cups
Water 1-1/2 cups
Dry sherry 1 cup
Five-spice powder 2 tsp.
Black pepper, coarsely ground 1 tsp.
Bean thread noodles, soaked and cooked***
Cilantro, fresh, chopped, for garnish as needed
Red bell pepper, seeded, julienne, for garnish as needed


  1. Rub short ribs with both TABASCO® sauces and ginger. Marinate overnight in refrigerator.
  2. Heat peanut oil in wok or large sauté pan and stir-fry ribs for approximately 10-12 minutes until brown.
  3. Mix teriyaki glaze, water, dry sherry, five-spice powder and black pepper. Pour over ribs. Bring to boil and reduce heat to medium. Cover pan and cook until tender and liquid is reduced, approximately 1 to 1-1/2 hours.
  4. Place ribs on sheet pan and bake in 350°F oven for 15-20 minutes to glaze, or broil for 8-10 minutes.
  5. To assemble, place bean thread noodles in center of each serving plate. Put 2-3 ribs on top of noodles. Garnish with fresh cilantro and red pepper.

Yield: 12 servings

*** For extra kick, add 2 tsp. TABASCO® Garlic Pepper Sauce to cooking water.