Like all ribs, they are somewhat fatty, but not overwhelmingly so. The Asian flavors, with their salty, sweet, and acidic components, are a very good counterpoint to the richness of the meat.

I have rearranged the ingredients list to be somewhat more logical, since I found that the way it was organized in the book was a tad confusing. Similarly, the instructions are slightly modified for clarity, as the original recipe doesn't make it clear that the braising liquid should be reduced in a separate saucepan. I've also given a time estimate for how long it takes to reduce the braising liquid, since it's at least 20 minutes, which is something that Emeril might have wanted to indicate in his recipe.

Prep Time: 15 minutes
Cook Time: 3 1/2 hours
Yield: 4 servings

5 pounds beef short ribs, cut into 4-oz. portions
1 cup soy sauce
1/4 cup rice vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed
1 Tbsp fresh ginger, peeled and minced
1/2 cup brown sugar
1/2 cup sliced green onions, white part only (save tops for garnish)
3/4 tsp crushed red pepper flakes
1/4 cup fresh orange juice, divided
4 cups water

1/4 cup hoisin sauce
2 Tbsp fresh lemon juice
2 tsp finely grated orange zest

Preheat the oven to 350 degrees.

In a wide stockpot or Dutch oven, combine the soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, onions, red pepper flakes, 2 Tbsp of the orange juice, and water. Add the ribs, making sure that the pot is deep enough so that the ribs are submerged in the liquid. Cover the pot and bake about 3 hours, or until the meat is falling off the bones. Remove the ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.

Skim the fat from the braising liquid and discard. Add the hoisin sauce to the liquid and bring to a boil in a medium saucepan over high heat. Reduce the liquid to about 1 1/4 cups, about 20-25 minutes. Strain through a fine-mesh strainer and discard the solids. Add the remaining 2 Tbsp orange juice and the lemon juice and return the liquid and the ribs to the Dutch oven. Bake for about 10 minutes, or until the ribs are heated through and glazed with the sauce. Serve hot over jasmine rice, and garnish with orange zest and sliced green onion tops.