Asian Style Sticky Beef Ribs

Name: Asian Style Sticky Beef Ribs
Total time: 7 h 10 min
Ingredients: 2.6 lb beef ribs 1.2 2lb 10oz, I use ones which are meaty and about 6 inches long, but the equivalent of shorter-cut ribs is fine; ½ cup dark brown sugar; ½ cup dark soy sauce; 4 cloves garlic peeled and squashed; 1 piece ginger a piece about 1"/2.5cm, sliced; 3 star anise whole; 1 red chilli sliced (or a couple of whole dried chillies); ½ cup water

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Servings: 6

Ingredients

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2.6 lb beef ribs 1.2 2lb 10 ounces, I use ones which are meaty and about 6 inches long, but the equivalent of shorter-cut ribs is fine½ cup dark brown sugar½ cup dark soy sauce4 cloves garlic peeled and squashed1 piece ginger a piece about 1"/2.5cm, sliced3 star anise whole1 red chilli sliced (or a couple of whole dried chillies)½ cup water

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Instructions

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Step 1

Mix everything except the meat in a baking dish or deep tray. Put the meat in, turn to coat and marinate in the fridge for a couple of hours (note: the time I used beef cheeks, I didn’t have time to marinate and they were still really great. I think the same would apply to the ribs as they spend quite a while in the oven sucking up all those flavours). You’ll find the marinade doesn’t totally cover the meat but that’s fine.

Step 2

When you’re ready to cook, set your oven to 120⁰C (combination steam). If your oven has variable steam settings, use 60-80%. If not, don’t worry! Just set to combination steam at the correct temperature and the oven will take care of the humidity for you.

Step 3

Cook for about 3 ½ hours, turning the meat over a couple of times during cooking (I start the ribs bone-up, then make sure they’re turned meat/fat side up for the last hour or so, for the fatty top layer to get nice and melting). If your steam oven isn’t plumbed, you will probably have to top up the water once or twice during cooking.

Step 4

The dish is done when the meat will easily shred with a fork. Serve with steamed rice and greens, and extra sliced fresh chilli and cilantro leaves.