When you set out to buy quality meat you must be prepared to pay for it. The ribs were $20 AUD [and about 500g] each; worth every cent and the effort that went into them. A three-day process for reasons that are obvious in the recipe because ribs need time to marinate and the rendered fat needs time to set so it can be easily removed. Our ribs came from Meat at the market, stall 15, Adelaide Central Markets.
I was lucky enough to be sitting at table for this one and mainly because I don’t eat a lot of meat these days, and because they are very rich half was plenty for me. However, everyone else devoured an entire rib. If you know your guests eating habits one per two might be enough with a couple of spares.
AO 15 NOVEMBER 2023
6 beef short ribs
for the basting
250g Mega Chef Oyster Sauce
70g ginger garlic
10g coarsely and freshly ground black pepper
2 bunches of coriander, roots only, well washed and very finely chopped
60g Saki or Chinese cooking wine
10g smoked paprika
for the roasting
6 pieces of licorice
1L jellied poultry stock
500g citrus syrup [I used kumquat]
food service gloves
Put the ribs into a large bowl and find a rectangular dish that will hold the ribs in a single layer. Mix the basting ingredients together and pour over the ribs. Wearing food service gloves make sure the ribs are evenly coated with the baste. Lay the ribs top side up in the rectangular dish and scrape any remaining baste on top of them. Cover them and refrigerate.
Set a timer for two hours. When the timer goes turn the ribs and return them to the fridge. Set a timer for another two hours and turn the ribs again and return them to the fridge.
Take the ribs out of the fridge for at least two hours before you want to start cooking……this is an important step.
Select a deep baking dish large enough to hold the ribs in a single layer and put the ribs and baste into the baking dish.
pre heat oven to 220°C
Put the ribs into the oven and set a timer for 45 minutes and baste once during that time. They should be a little crispy burnt and caramelized on top. Remove the ribs from the baking dish….turn the oven down to 100°C
Add the licorice, jellied stock and citrus syrup and mix into the marinade. Return the ribs, top side down to the roasting pan and baste. Put into the oven and set a timer for one hour. Turn the ribs, baste and return to the oven. Set a timer for one hour.
This time do not turn the ribs but baste them well and return to the oven. Set a timer for one hour. When the timer goes repeat the process.
so far a total of 4 hours @ 100°C Check you ribs the meat should be falling from the bone or very close to it. Judge if you think your ribs are sufficiently cooked and if you feel the need baste and cook for another hour @ 100°C.
Stand the ribs on a rack and allow to cool completely. Cover and refrigerate overnight.
I am assuming this will be for dinner starting at around 7pm with drinks and an entrée before main is required at about 8.30pm…take the ribs out of the fridge at around 11am. Wearing food service gloves, carefully remove as much of the set fat as you can. Transfer the ribs to a holding tray and strain off the liquid.
Wash the baking dish and line it with baking paper. Put the ribs in top side up. If the bones have become detached just press them into the meat. Return the strained basting juices to the pan…cover and leave in a cool place until 5pm.
pre heat oven to 100°C
Baste the ribs and put them in the oven for 90 minutes basting every 30 minutes. Strain the basting juices into a saucepan.
pre heat the oven to 2007deg;C
Cook the ribs for about 20 minutes to crisp the tops…..turn the oven down to about 60°C and cover with baking paper and loosely with foil. Reduce the basting juices to a good sauce consistency.
Rewarm the sauce. Place the ribs and dribble a little of the sauce over the top. Serve the remaining sauce in a sauce boat.
worth the effort utterly delicious
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