Ingredients:

• 600 to 800 grams beef Country Style Ribs (NAMI #116D)
• 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 tablespoon reduced-sodium soy sauce
• Hot cooked rice (optional)

1. Preheat oven to 160°C. Combine mirin, sweet chili garlic sauce, water, 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 160°C oven 1-3/4 to 2 hours or until beef is fork-tender.

2. 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.

3. Serve ribs with rice and remaining sauce, if desired.

Cook's Tip:
Mirin is a low-alcohol, sweet wine made from glutinous rice and is essential in Japanese cooking.  It's available in Japanese markets and the ethnic section of most supermarkets..