sticky beef ribs with salted black beans

  • 2kg beef ribs
  • ⅓ cup (45g) salted black beans+ 
  • 1½ cups (375ml) water 
  • 2 bulbs garlic, halved horizontally 
  • 1 tablespoon grated ginger 
  • ½ cup (90g) brown sugar 
  • ¼ cup (90g) honey 
  • 1 long red chilli, halved 
  • micro (baby) purple shiso leaves, to serve
  1. Place the ribs in a large saucepan of cold water over high heat, cover with a lid and bring to the boil. Reduce the heat to low and cook for 1 hour or until tender. Carefully remove the ribs, discarding the liquid.
  2. Preheat oven to 200°C (400°F). Place the ribs, black beans, water, garlic, ginger, sugar, honey and chilli in a large deep-sided roasting pan. Cover with aluminium foil and cook for 45 minutes. Remove the foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes or until sticky and glossy. 
  3. Top with shiso to serve. Serves 4.

+ Salted black beans are soy beans that have been fermented. Find them in bags or cans at Asian grocers and specialty food shops.

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