Yeah so you’ll be wanting to try this recipe. This is a pretty idiot-proof way to make succulent, melty beef ribs with a sticky glaze that will keep you coming back for more.
Here’s what you’ll need:
- 1kg beef ribs [You can pick these up from your local market for pretty cheap. The Queen Victoria market usually has them for $4-5 per kilogram]
- Sweet soy [or kecap manis]
- Chinese five spice
- Sriracha [or other inferior hot sauces, if you prefer]
- Coriander and/or Thai basil
- Fresh ginger
- Half a green chilli
- Star Anise
- Brown Sugar or honey
First step is an optional one, but if you’ve got some time on your hands it’s worth adding that extra level of flavour complexity to your final product. Toss the ribs in soy, five spice, sriracha, ginger and garlic. Sprinkle some coriander through it and leave it in the fridge for a few hours.
Sear those bad boys in some oil. I’ve used sesame here but vegetable oil works just as well. Also I forgot to add the green chilli before so throw it in now. You don’t need to worry about cooking the ribs through just yet – take them off the heat once you’ve given them a nice brown.
Throw in all your stuff. I’m using a benchtop pressure cooker here for about 30 – 40 minutes but you could also achieve the same results by tossing everything into some foil and a roasting dish and slow cooking for a few hours.
Throw in the onion, quartered. Some big chunks of garlic. More ginger. Star Anise. More five spice. More sriracha. Some brown sugar or honey. Some char siu sauce if you’re feeling adventurous. At this point it’s hard to screw up this recipe, so experimentation is highly recommended.
So here’s what it looks like after pressure cooking. You’ll notice that all of the ingredients have melted down a bit and the bone will have become a lot more exposed.
Pull the ribs out of the pot and arrange on a dish or tray. Ladle some of the juices and onion pieces over. In a small bowl or cup, mix together some more soy, sriracha and honey and baste your beef ribs. Place under a grill for about ten minutes.
Pull those tasty bitches out and leave to rest for a couple of minutes (if you can stand to). Serve with coconut rice and steamed snow peas. Toss some freshly shredded coriander or Thai basil over and get down on this thing like Funkadelic.