Tamarind Glaze Ingredients
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup brown sugar
- 3 garlic cloves
- 4 T tamarind paste
- 1 inch piece of ginger, sliced
- 2 star anise
- 1/2 large red chilli (seeds removed)
- 1/4 cup rice wine vinegar
Beef Ribs Ingredients
- 1kg beef ribs
- Olive oil
- Salt and pepper
- 1 small bunch Coriander
- 1 small bunch Thai basil
- 1 red chilli
Method
All we can say is, don’t be intimidated by the beef rib. It just takes a little bit of patience and some long, slow cooking to break them down. At the end of the process you will have juicy, tender meat, falling off the bone and straight onto your plate!
Firstly for the glaze, place all ingredients in to a pot. Reduce over a medium heat until the mixture is thickened and glossy. Pass through a sieve, discarding the solids. Allow the liquid to cool.
Preheat oven to 130C. Line a large oven tray with baking paper, and place the ribs on it. Season the ribs, and coat with olive oil. Cover tightly with foil, then place in the oven for 5 hours or until tender.
Remove the ribs and discard the cooking fat. Place the ribs bone side down on a large, foil lined baking tray. Change the oven setting to grill, and increase the temperature to 200C.
Coat the ribs generously in the glaze, then cook uncovered for 20 minutes. The ribs should be nicely caramelised. Garnish with fresh coriander, thai basil and sliced red chilli.
