Finger-lickin’ good!
Ingredients
- 2 kg Beef short ribs
- ¼ cup Hoisin sauce
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 tablespoon Light soy sauce
- 1 tablespoon Ginger (finely grated)
- 2 cloves Garlic (large size, and crushed)
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon Sesame seeds
- 2 cups Beef stock
Instructions
- Combine hoisin, honey, oil, soy sauce, ginger, garlic, spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.
- Cover and chill for 1 to 2 hours or overnight.
- Place ribs in a 2-litre-capacity deep foil roasting tray. Add beef stock to a depth of approximately 3 cm. Cover tightly with foil, pinching around the top edges of the foil tray to seal.
- Prepare the barbecue for indirect heat and cook ribs on the upper rack over the lowest possible heat for 2 ½ to 3 hours, until meat is very tender and ribs have browned. Remove ribs from the liquid.
Notes
Serving suggestion:
Serve ribs with noodles and Asian greens.
Beef Stir Fry With Brown Rice
Kickstart a Healthy New Year with Wholesome Meals
Mini lamb souvlaki
