We’ve heard about pork ribs but beef ribs is something we or at least I rarely hear about. I must say this is definitely an unrated cut of meat.What makes this even more exciting is the asian twist. The sweet and spicy marinate is quite unusual but somehow this oddity seem to balance the whole dish.
I love anything with soy sauce, star anise and cinnamon. The smell of this sauce has a very heart warming effect on me perhaps because it reminds me of home cooked food. Then again I would not exactly say this is very authentic since I have honestly not tried this dish before until the day we made it.
This dish requires almost zero effort but some patiences! You basically marinate the meat, and let the oven slow cook the meat!
Recipe Adopted from Sorted (here) for 2 people.
- 3 cloves of garlic, minced
- knob of fresh ginger, minced
- 1 red chilli, sliced
- 2 star anise
- bottle of light soy sauce (150ml)
- brown sugar (225g)
- beef flat ribs (1kg)
- a shot of rice wine vinegar
- bunch of fresh coriander
To a big bowl, Add garlic, ginger, chili, star anise, sugar, soy sauce and meat
Cover and Marinade anywhere between 1 and 6 hours.
Preheat the oven to 140°C.
Pour 2 glasses of water over the marinated ribs, transfer to a pot with lid or oven safe bowl/dish (use aluminium foil as a lid) and place into the oven to cook for 3 hours.
Remove the ribs from the oven once cooked and turn the temperature up to 220°C.
Scoop the ribs from the liquid, transfer to a plate and cover with tin foil to keep warm.
Reduce the marinade to a thicker consistency and splash in a shot of rice wine vinegar.
Serve the ribs with rice, scattering everything with chili and coriander leaves.