Ingredients
- 1 ½ cups pineapple juice
- ¾ cup Tamari or light soy sauce
- ¾ cup brown sugar
- 1 cinnamon stick
- 3 star anise
- 4 slices ginger
- ½ teaspoon chilli flakes
- Beef short ribs
CUCUMBER SALAD
- 1 cucumber, halved, sliced
- 1 tablespoon Tamari
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 2 teaspoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons sesame seeds, toasted
- Rice to serve
Method:
Pre-heat the oven to 150°C. Mix the juice, tamari, sugar, cinnamon, star anise, ginger and chilli in a small bowl. Heat your BBQ then sear the short ribs on both sides and put into a large oven-proof roasting dish. Mix the marinade again to dissolve as much of the sugar as you can. Pour half the marinade over the short ribs then pour 2 cups water around the ribs into the roasting dish. Cover with tin foil then put into the oven. Roast for 3 hours, basting every hour then removing the tin foil at the 3-hour mark.While the ribs are cooking, put the rest of the marinade into a saucepan, bring to the boil then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.
Once you have removed the tin foil from the ribs baste them with the reduced marinade every 15 minutes for an hour until the meat is falling from the bone. Remove from the oven and serve with the cucumber salad and rice.
If you want to cook the ribs solely on the BBQ you will need one with a lid which is large enough to fit a large roasting pan. Follow the instructions as above, putting the roasting dish (covered in tin foil also) into the BBQ and closing the lid instead of into the oven.
