Ginger Short Ribs

These ribs and juices are good served with hot cooked jasmine rice.

Peel ginger and cut into matchsticks 1 / 8 to 1 / 4 inch thick and 2 to3 inches long.

Rinse ribs , drain , and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.

Evenly distribute ginger , onions , and pineapple over and around meat.

Mix 1 cup water with 1 / 3 cup soy sauce and add to casserole , cover tightly with foil.

Bake in a 375 degree oven until meat is tender when pierced , 2 3 / 4 to 3 hours.

Halfway through baking , turn ribs in sauce and if necessary , add water to bring liquid level up to 3 / 4 inch.

Uncover ribs and bake until browned , about , 10 minutes.

Skim fat from juices and discard.

Scatter sliced mint over meat.

Garnish with mint sprigs.

Add more soy sauce to taste.

fresh ginger, short rib of beef, onions, pineapple, soy sauce, fresh mint leaves, mint sprig