Asian BBQ Ribs with Stir Fry Vegetables and Rice

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• 3 tablespoons olive oil (, divided)
  Ingredient note

  Source: 3 tablespoons olive oil (, divided)
• 3 pounds boneless beef short ribs or country style ribs, (cut into 3" pieces)
  Ingredient note

  Source: 3 pounds boneless beef short ribs or country style ribs, (cut into 3" pieces)
• As Needed salt
  Ingredient note

  Source seasoning: salt and fresh ground pepper, to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and fresh ground pepper, to taste
• 3/4 cup hoisin sauce
  Ingredient note

  Source: 3/4 cup hoisin sauce
• 3/4 cup ketchup
  Ingredient note

  Source: 3/4 cup ketchup
• 2 tablespoons brown sugar
  Ingredient note

  Source: 2 tablespoons brown sugar
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper, (or to taste)
  Ingredient note

  Source: 1/2 teaspoon crushed red pepper, (or to taste)
• 2 bunches asparagus spears
  Ingredient note

  Source: 2 bunches asparagus spears
• 2 each bell peppers (red, yellow, orange, or a mixture)
  Ingredient note

  Source: 2 bell peppers (red, yellow, orange, or a mixture)
• 3 cups cooked Jasmine or basmati rice, (prepared according to package directions)
  Ingredient note

  Source: 3 cups cooked Jasmine or basmati rice, (prepared according to package directions)

1. Preheat oven to 250 degrees.
2. Coat the bottom of a large frying pan with olive oil and place over medium high heat. Sear the ribs, in batches, for 2 or 3 minutes on each side. Season with just a touch of salt and pepper to taste. Transfer the browned ribs to a large baking or roasting pan. Cover the pan with foil and cook for 2 hours.
3. Towards the end of the cooking time prepare the sauce. In a mixing bowl combine hoisin sauce, ketchup, brown sugar, minced garlic, and crushed red pepper. Stir to combine.
4. Remove pan from oven. Remove foil and move cooked ribs to the foil and pour off all the grease and cooking liquid from the pan. Return the ribs to the pan, spoon the sauce evenly over the ribs, replace the foil, and return pan to the oven for 1 hour.
5. Snap ends off asparagus and discard. Cut asparagus spears into 1" to 2" pieces. Cut bell peppers into strips about the same size as your asparagus pieces. About 10 minutes before end of cooking time, place a large saute pan over medium heat and add just enough olive oil to coat the bottom of the pan. When oil is nice and hot, add the asparagus and bell peppers. Cook and stir for about 5 to 7 minutes, or until asparagus and bell pepper are just fork tender. Remove pan from heat.
6. At the end of the cooking time remove ribs from oven. Pour vegetables over and serve with prepared rice.