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Sticky Roasted Beef Ribs

(post, Bron Wolfe)

Saturday before last when I was in the Ginger Pig one of the butchers was carefully removing the rib bones from a serious piece of beef. The quick deft movement caught my eye - watching them work with such cunsummate skill is better than theatre at times. The meat I thought about for the week though was not the resultant roast but those giant ribs laced together with lots of meat just crying out for a juicy sticky roasting for a weekend treat. Being hardcore carnivore I am a fan of bbq ribs but what I dreamed of last week was slow cooked and spiced with lots of sticky black sauce and plain boiled rice. Had also planned a bali salad to go with it but the man, once aware of the plan, insisted we didn't need salad. Just some pure, simple food for a Sunday night. He was not wrong.


1.5 kg spare ribs - beef
3 cloves garlic, finely chopped
1 tbspn freshly grated ginger
1 tspn salt
3 tbspns peanut oil
1/4 cup dark soy sauce
1/2 cup water
2 tbspns sherry or xioaxing wine
1/2 tspn five spice powder
1 tbspn honey or palm sugar

Split spareribs into individual meaty bones and rub them with garic, ginger and salt. 

Heat the oil in a roasting pan and brown the ribs.

Combine all the rest of the ingedients and tip over the ribs. Bring to the boil then put into a preheated gas 4/moderate oven and cook for 40 minutes.

Turn the ribs and cook for another 40 minutes then serve with boiled rice.

Finger licking yum.

See more lovely food ideas at http://practicallydaily.blogspot.com