1-1/2 to 2 pounds Beef Country-Style Ribs, 

cut into 2 inch pieces

1 cup mirin

1/2 cup sweet chili garlic sauce

1/2 cup water

1/4 cup agave nectar or honey

1/4 cup light brown sugar

1 teaspoon minced fresh ginger

1 tablespoon fresh lime juice

1 tablespoons reduced-sodium soy sauce

Minced fresh chives (optional)


Preheat oven to 325°F. Combine mirin, water, sweet chili garlic sauce, 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 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.

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.

Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired.