Sticky Asian Beef Ribs

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Oh yes, this is my kind of dinner my friends, sticky, beefy, tasty and all in one pan…. 

Prep Time: 10 min

Cook time: 20

Serves: 6

Ingredients

600g or 2 each beef spare ribs or ribs
1/4 cup soy sauce (Tamari)
1/2 cup water
1/2 cup beef or chicken stock
1/4 cup brown sugar
1/4 hoisin sauce
3 cloves garlic, crushed
1 tbsp fresh ginger, grated
2 tbsp coriander stem & root, chopped
2 spring onions, chopped (WHITE ONLY)
1 tsp sesame oil
*Pinch chilli flakes
1 tbsp cornflour

GARNISH
2 spring onions, chopped (GREEN ONLY)
Fresh coriander leaves
1 tsp sesame seeds

Instructions

Other than the cornflour, and garnish ingredients.  Mix together all the other ingredients to form a beautiful sauce.

OVEN
Preheat oven to 180.
Place the beef ribs in an oven proof dish, pour over the sauce.
Mix well, so the ribs are covered. 
Pop a lid on.  
Place in the oven for 2 hours, (turn the ribs after an hour).
Cook until the meat is tender and falling off the bone.

SLOW COOKER :
Place the beef ribs in the slow cooker, pour over the sauce.
Mix well, so the ribs are covered. 
Pop the lid on and cook on High / Medium until the beef is tender and falls off the bone

CROCKPOT EXPRESS:
Place the beef ribs in the slow cooker, pour over the sauce.
Mix well, so the ribs are covered. 
Place lid the on and lock, ensuring the steam release value is in the seal (closed) position.
Press MEAT/STEW, and adjust the time to 45 minutes.
Press START/STOP.
For the addition of the cornflour, you can use the simmer setting to finish the sauce.

When the ribs are cooked.  Carefully remove from the sauce.
Mix the cornflour with a little water, pour into the sauce.
Simmer until the sauce is thick.

SERVE : I’ve used cooked wonton skins and broccoli in my dish, but these ribs are equally divine with rice or noodles.

JAX SAYS : This dish is a comforting warm bowl of sticky goodness in the winter, but also served in the summer, cooked on a BBQ with an asian salad is equally incredible.