Rich, warming Chinese five spice and savory-sweet hoisin sauce sauce gives nuanced complexity to these quick-cook short ribs, inspired by traditional Chinese-style barbecue. The characteristic red hue comes from food coloring, which you can add to the marinade if you'd like.

Ingredients

• 1/2 cup soy sauce
• 1/2 cup hoisin sauce
• 1/4 cup dry red wine
• 4 teaspoons sugar
• 2 garlic cloves, minced
• 1/2 teaspoon chinese five-spice powder
• 1/8 teaspoon red food coloring, optional
• 1-1/2 pounds boneless pork shoulder butt or boneless pork loin, cut into 3-inch strips

Directions

1. In a small bowl, combine the first 6 ingredients; if desired, add food coloring. Reserve 1/4 cup in a covered container in the refrigerator. In a large shallow dish, combine pork and remaining marinade. Cover and refrigerate 4 hours or overnight.
2. Preheat oven to 400°. Drain and discard marinade. Arrange pork on a greased wire rack over a foil-lined rimmed baking sheet. Bake 30 minutes, turning once. Brush with reserved marinade. Broil 4-6 inches from the heat until edges are lightly browned, 2-3 minutes.