Did someone say RIBS??

When I used to make ribs at home, they never used to taste like the sticky ‘falling of the bone’ ribs that ive eaten at restaurnats – so I made it my mission to find out exactly how to make this happen. After heaps of researching, trialing and a really bad experience with a pressure cooker, I have finally put together a recipe that works.

For my ribs I chose Short Ribs, or otherwise known as Chuck Ribs. The bone is thick but short, and the ratio of meat to fat is perfect. Theres nothing worse than a rib that is full of fat and no meat! The most important tip when it comes to making sure the meat falls off the bone is to marinate it in juices for anywhere between 24-48 hours. Ok, I realise this sounds a bit OTT (over the top) but I promise its worth it and lets face it, when you want to cook ribs you’re going to know in advance – its not like you come home and just decide to make ribs for dinner (well i wouldnt think so anyway lol).

Ok, so now you need to make the marinade. Place about 200ml light soy, 400ml apple juice, 400ml honey, 1 tablespoon sesame oil, 1 tablespoon kecap manis, 5 crushed garlic cloves, 5 cloves, 1 dried chilli, 2 star anise and about 300ml of water into a saucepan. You want to bring this to the boil and then reduce the heat and simmer until it thickens. What your trying to do here is dissolve the honey and make this liquid slightly thicker. Cool the liquid and then pour it over the ribs and refrigerate for anywhere between 24-48 hours.

The next crucial tip is cooking time – I guess this is similar to braising – you want to cook this over a long period of time on a low heat. Place the ribs in a baking tray deep enough to hold that gorgeous liquid – which we will turn into a sticky glaze. Place the ribs into an oven at 140 degrees for about 3 1/2 hours. I like to put aluminium foil over my ribs to make sure that they dont dry out – but depends on your oven. Its also a good idea to baste the ribs while its cooking to make sure the flavour is constantly being injected into the meat while cooking.

Once the ribs are medium-medium rare, remove from the oven and let the meat rest for atleast 30 minutes. This is very important as this locks in the juices and will continue the cooking process slightly. Place the left over liquid from the roasting pan into a saucepan and bring to the boil over a high heat for about 5 minutes. Reduce the heat and simmer until it is thick and sticky. Pour over the ribs and place under the grill (230-250 degrees) just until the top of the ribs crisp up and the glaze is shiny. Remove from the oven and ready to serve! I think ribs are great with chargrilled corn cobs, jacket potatoes or buttered greens.

If you try this, hope it works for you as well as it did for me – I would love to hear your reviews/recommendations.

Thanks, Elle.

 

 

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2 Comments
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  2. This really answered my problem, thank you!