- 1/4 cup chicken broth
- 3/4 cup hoisin sauce
- 3 scallions, white parts minced, green parts sliced thin
- 4 teaspoons Asian chili-garlic sauce
- 1 tablespoon instant tapioca
- 5 pounds bone-in English-style short ribs, excess fat trimmed
- Salt and pepper
Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve over rice.