The secret behind these ribs is the marinade. I did try to make ribs a few weeks back with lamb – but they didn’t have much meat and were a little dry. These ones were dribble and juicy just as ribs should be – but next time I will take more time and batch sear them. Before baking them longer. Some were a little chewy – but granted I was lazy and put them on a little later than I would normally. Beef ribs need a long slow cook and a few turns to keep them juicy. The marinade can be used on any meat you wish to slow cook and extra chilli and the whole bunch of coriander I used are optional extras ( we are a coriander loving family).
For 4 people you need at least 1.5kilos of ribs ( greedy people need 2 kilos or more) they are yum – but they are the richest of the ribs being beef..
MARINADE:
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 Teaspoons Coconut Aminos ( available at a health food shop and is a soy alternative)
2 Teaspoons Apple Cider Vinegar
4 Teaspoons Pure Maple Syrup
4 Teaspoons Tar 10 Watermelon and Chilli Vinegar ( available here)
3 whole cloves
1 star anise
2 teaspoons cinnamon powder
1 teaspoon ground coriander
1 teaspoon ground cumin
MARINADE IN THIS AT LEAST OVERNIGHT ( THE LONGER THE BETTER)
Optional Fresh Chilli and Coriander to Garnish.
METHOD:
Sear your beef ribs in batches in a heavy based fry pan.
Once seared de glaze your pan with the left over marinade mixed with 500ml water and 1 tablespoon of Thermomix vegetable stock.
Now you can either pop your Ribs and liquid into a slow cooker and cook for about 8 hours ( if you want to go off shopping or to work and come home to a delicious meal) BUT with this method you will need to reduce some of the stock in a saucepan on the stove to use as a glaze.
I put mine into a low slow oven 100 degrees in a cast iron pan for approx 6 hours – they could have done with more. And I reduced the lot on the stove top prior to serving.
We had them served with steamed broccolini and the kids had mash with theirs. But they would be awesome with steamed asian veg finished with fish sauce and sesame seeds!
Long and slow is the key here – these are a fatty cut of meat in a tough area on the animal. But be warned they are a popular cut and NOT CHEAP anymore ( they used to be thrown away!!!)
Enjoy L xoxo
The Domesticated Ms Hemsworth 