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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.

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