Meaty beef ribs marinated in Asian spices and deep fried to finish. Served with a black vinegar and sugar sauce this is something really different to try at home. The bones are great for chewing and the flavour from the sauce is intense. Makes a fantastic and classy starter.
Chef's notes
Like all of my recipes this is GLUTEN FREE.
Pork ribs can be substituted for beef if you prefer and they taste great too.
Save the master stock after cooking the meat. You can refrigerate it for a couple of weeks or if frozen it will last for months.
Encourage your guests to eat this with their hands ..... it's a lot of fun!
Steps
1
Prepare the Master Stock
Ingredients
1 litre quality beef stock.
1 litre water.
2 fresh red chillies.
1 inch piece of fresh ginger.
6 Cardamom pods.
125ml Tamari wheat free soy sauce.
1 Cinnamon stick.
2 Star Anise
Pour the stock and water into a large heavy based pan to approx half full.
Add the whole red chillies unchopped.
Roughly chop the ginger and add.
Add the star anise, cinnamon stick and the whole cardamom pods.
Add the Tamari sauce.
2
Prepare the Bones.
Ingredients
1.25 Kilos of meaty beef spare ribs.
Master stock from above step.
Place the beef bones into the stock and set on the stove over medium heat until it just starts to boil.
Once the stock has started to boil turn down the heat until the liquid is barely simmering.
Simmer for one to two hours testing the meat regularly with a skewer until it is very tender. The skewer should push trhough the meat with no resistance at all when the meat is ready.
3
Deep fry the Spare Ribs.
Ingredients
Prepared ribs from above step.
Peanut or extra light flavoured oil for deep frying.
Once the meat is very tender remove it from the masterstock and set aside.
Cut into pieces so that meat is left on the bones between the ribs.
Heat enough oil in a large saucepan or deep fryer to medium heat (about 180 deg celsius)
Carefully dry all of the meat and bones with paper towelling to remove all liquid. If you do not do this the oil will spit when you add the meat.
Add the meat and bones and cook until they are well browned and getting a nice crust on the surface.
Remove from the oil and place on paper towelling to drain while you prepare the final sauce.
4
Make the Sauce.
Ingredients
500g Caster sugar.
250ml water.
300ml Chinese Black Vinegar.
50ml Tamari wheat free soy sauce.
Place the sugar into a small saucepan and add the water.
Reduce over medium heat till a syrup is formed.
Add the black vinegar and reduce by half.
Finally add the Tamari and lightly reduce.
5
Serving The Dish.
Ingredients
Prepared meat and bones from above.
Prepared sauce from above step.
Place the deep fried meat and bones on clean plates.
Drizzle the sauce over the top.
Serve immediately whilst still warm.
Make sure to put plenty of sauce on each plate for dipping the meat and bones!
