- 2 10-ounce cans enchilada sauce
- 1 large onion, finely chopped
- 1/2 cup hoisin sauce
- 4 large garlic cloves, minced
- 3 pounds boneless beef short ribs
- 3 green onions, sliced
- Combine first 4 ingredients in 9×13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 5 hours or overnight.
- Preheat oven to 350°F. Turn beef ribs. Cover with foil and bake until meat is very tender when pierced with fork, turning occasionally, about 2 hours. Sprinkle with green onions and serve.