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Asian Braised Ribs

These Ribs were actually on offer at the supermarket at £0.90 a bag. They were probably intended for making stock or maybe feeding to dogs? But they looked far too good for that!


Beef Ribs
4 Cloves of Garlic, minced
1 Tbsp of Ginger, minced
300ml of Beef Stock
2 Tsp of Soy Sauce (Gluten free here)
2 Tbsp of Black Bean Sauce
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Hot Chilli Sauce
3 Spring Onions, Sliced for a garnish
1 Tsp of Five Spice
1 Tbsp of Honey
1 Tbsp of Sesame Oil
4 Star Anise
1 Cinnamon Stick
1 Onion, Sliced
A handful of Coriander, chopped for a garnish
1 Red Chilli, sliced for a garnish
1 Tbsp of Shaoxing Wine
Oil to fry
Plain Flour (Gluten free for us)
Salt & Pepper


(1) Fry the Onions, Garlic and Ginger until the Onion is translucent.
(2) Add the Beef Stock and simmer.
(3) Stir in the Black Bean Sauce.
(4) Add the Soy Sauce, Rice Wine Vinegar, Hot Chilli Sauce, Five Spice, Shaoxing Wine, Sesame Oil allow to simmer for a few minutes.
(5) Add the Honey and Brown Sugar and stir until the sauce thickens.
(6) Add the Star Anise and Cinnamon Stick and simmer for another couple of minutes.
(7) Season flour with Salt & Pepper and coat the ribs on all sides.
(8) In a large frying pan with hot Oil brown the ribs on all sides and set aside to drain on kitchen paper.
(9) Once the ribs have cooled place in layers in an oven proof dish, dressing with the sauce so everything is coated.
(10) Cover with foil and place in the oven at 160c for 3 hours.
(11) Garnish and serve over Rice noodles.

There was actually so much meat that we have sufficient in the fridge for another meal. So we’re having a go at Steamed Bao Buns this evening.

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