Sticky beef ribs

Sticky beef ribs

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

This is one of those dishes you’ll make time and time again. It’s pure comfort food, and needs nothing more than some greens with chilli and garlic and spiced coconut rice for a guaranteed crowd-pleasing meal. Make sure you marinate the ribs overnight for best results.

Ingredients

Quantity Ingredient
2kg beef spare ribs

Marinade

Quantity Ingredient
1 tablespoon black peppercorns
whole cloves, a pinch
2 green cardamom pods
fenugreek seeds, a pinch
3 teaspoons cumin seeds
1 teaspoon fennel seeds
1 star anise
2 cinnamon sticks
ground nutmeg, a pinch
ground ginger, a pinch
1 1/4 tablespoons sweet paprika
1 tablespoons sumac
1 1/4 tablespoons' salt
125ml grapeseed oil
1 teaspoon fresh ginger, grated
2 garlic cloves, crushed
handful coriander, leaves and stems chopped, to serve

Honey glaze

Quantity Ingredient
1/2 lemon, juice
90g honey
45g light brown sugar
60ml maple syrup

Method

  1. To make the marinade, toast the peppercorns, cloves, cardamom pods, fenugreek seeds, cumin seeds, fennel seeds, star anise and cinnamon stick in a large frying pan over medium–high heat for 2 minutes. Watch them carefully to ensure they don’t burn.
  2. Add the nutmeg, ginger, smoked paprika, sumac and salt, then transfer to a mortar and pestle or a spice grinder and grind to a powder.
  3. In a bowl, combine the powdered spices with the remaining marinade ingredients, except the coriander.
  4. Place the beef ribs in a roasting tray and rub all over with the marinade. Cover with foil and leave to marinate in the refrigerator overnight.
  5. Preheat the oven to 150°C.
  6. Roast the ribs in the oven for 4½ hours, until the meat is tender. After 1 hour, add 250 ml boiling water to the roasting tray and mix it with the pan juices. Baste the meat all over, then continue to baste with the juices once every hour.
  7. Remove the beef ribs from the oven and increase the oven temperature to 250°C. Drain, and reserve the left-over beef cooking liquid if you are making the Sticky beef rib fried rice.
  8. To make the honey glaze, combine all the ingredients in a bowl and mix well. Pour the honey glaze over the ribs, ensuring they are evenly coated. Return to the oven and continue to roast for approximately 20 minutes, basting every 5 minutes until sticky.
  9. Transfer the ribs to a platter, pour over the pan juices and scatter with the chopped coriander to serve.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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