Ribs Ingredients
4 tbsp light soy sauce
3 tbsp kecap manis sweet soy sauce
1 tbsp distilled vinegar
600g Dandaragan Beef short ribs
Pickled Red Onion Ingredients
6 tbsp distilled vinegar
6 tbsp apple cider vinegar
1 flat tsp honey
60g red onion, very finely sliced
Ingredients for the Rest
4 cups beef broth
160g uncooked ramen noodles
100g green cabbage, shredded
1 handful fresh coriander, leaves
2 spring onions, finely sliced
*optional- red chilli, finely sliced
1 tbsp black sesame seeds
Method
Preheat the oven to 150 degrees Celsius using the top and bottom element mode. Prepare a baking tray lined with baking paper and place the ribs in the tray. Mix all the liquid ingredients for the ribs in a small bowl. Spread ¾ of the mixture all over the ribs, save the rest for later. Put a sheet of baking paper over the ribs then cover the whole tray with foil so steam can’t escape. Put the tray in the oven for 1 hour on the middle shelf.
Next mix all the liquids for the pickled onions in a small jar then submerge the onions, put the lid on and refrigerate for an hour. Once the ribs have cooked change the setting on the oven to grill mode and increase the temperature to high. Discard the foil and baking paper covers from the tray. Spread the rest of the rib sauce over the ribs and place the tray under the grill for 15 minutes. Turn the ribs every few minutes to cook each side.
Heat the broth in a large saucepan and bring it to the boil. Drop the ramen noodles in and stir gently once they slide under the broth. Reduce the temperature to a fast simmer and cook for a few minutes until they just become tender. Once the meat is cooked, slice pieces off the bone.
Serve ramen and broth in bowls, top with sliced beef, green cabbage, coriander, spring onions and chilli. Sprinkle with sesame seeds and garnish with pickled red onion.
