Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sticky beef ribs
Serves 4 Starters and mains
Ingredients
- 250ml tamarind pulp concentrate
- 60ml olive oil, plus extra for greasing
- 60ml dark soy sauce
- 4 garlic cloves, crushed
- finely grated zest of 1 orange
- 7-8 star anise
- 1tbsp finely grated fresh ginger
- 1tbsp maple syrup or soft brown sugar
- 1tsp ground cardamom
- 1tsp ground fennel
- 1tsp salt
- 8 beef ribs
Method
Combine all of the ingredients (except the ribs) in a large nonmetallic bowl and mix well to combine. Add the ribs and use your hands to toss and coat the ribs. Cover with plastic wrap and refrigerate overnight.
Remove the ribs from the refrigerator about 1 hour before cooking and preheat the oven to 180°C/350ºF/Gas 4. Remove the ribs (reserve the marinade) and spread out in a lightly oiled roasting tin and roast for 1 hour. Turn the ribs over, pour over any remaining marinade, and cook for a further 1 hour, or until the ribs are dark and sticky – you can add 1tbsp water to the base of the tin and baste the ribs occasionally to get even more flavour. Ideally, the marinade will caramelise onto the ribs rather than the tin, so the more basting, the better.
Advertisement