Ginger Short Ribs - cooking recipe

Ingredients

6 ounces fresh ginger, about
4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces
2 cups finely chopped onions
1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained
1/3 cup soy sauce, about
1/4 cup thinly sliced fresh mint leaves
mint sprig

Preparation

Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
Evenly distribute ginger, onions, and pineapple over and around meat.
Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
Uncover ribs and bake until browned, about, 10 minutes.
Skim fat from juices and discard.
Scatter sliced mint over meat; garnish with mint sprigs.
Add more soy sauce to taste.