Asian Sweet & Spicy Ribs

1. Preheat oven to 160°C. Combine mirin, sweet chili garlic sauce, water, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 160°C oven 1-3/4 to 2 hours or until beef is fork-tender.
2. 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.
3. Serve ribs with rice and remaining sauce, if desired.

Cook’s Tip 1: Mirin is a low-alcohol, sweet wine made from glutinous rice and is essential in Japanese cooking.  It’s available in Japanese markets and the ethnic section of most supermarkets.

Cook’s Tip 2: Sweet chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.