Substitute short ribs with flat ribs.
- Pre-heat the oven to 160°C/320°F.
- Place a large, deep baking tray onto your stove top and turn the burners/plates under the tray on to a medium-high heat.
- Add a big splash of olive oil to the baking tray and evenly brown the short ribs by turning them with a pair of tongs.
- Combine the rib sauce ingredients and pour over the beef so all the ribs are well coated.
- Cover the baking tray with tinfoil and cook in the oven for 1 ½ hours (turning the beef half way through cooking) or until the ribs are falling off the bone and the sauce is thick and sticky.
- For the salad, toss both kinds of cabbage and the red onion together in a medium size bowl.
- To make the dressing, stir the remaining ingredients together until combined, taste and adjust accordingly before pouring over the salad.
- Sprinkle sliced spring onions and toasted sesame seeds on top of the short ribs and plate next to the crunchy slaw salad. Serve with lots of serviettes, roll up those sleeves and tuck in!
- 2kg thick cut short ribs
- Spring onion, sliced for garnish
- Sesame seeds, toasted for garnish
Asian rib sauce:
- 1 cup soya sauce
- 1/4 cup lime juice
- 2 Tbsp hoisin sauce
- 3 Tbsp maple syrup or honey
- 2 cloves garlic, crushed
- 1 tsp five-spice powder
- 1 Tbsp ground ginger
- 2 Tbsp sugar
Simple slaw salad:
- 1/2 green cabbage, shredded
- 1/2 purple/red cabbage, shredded
- 1 small red onion, thinly sliced
- 2 Tbsp sesame seed oil
- 3 Tbsp rice wine vinegar
- 1 Tbsp lemon juice
- 2 tsp sugar
- 2 Tbsp fresh ginger, grated
- 1 Tbsp sesame seeds, toasted
- Salt and freshly ground black pepper
Tips & Tricks
Thicken the rib sauce even more by returning the baking tray to a hot stove top after cooking, add a tablespoon of flour and whisk well until reduced.