Braised short ribs, spring onion & coriander

alternative sunday lunch asian ribs barbecue sauce braised chinese ribs coriander indulgent ribs short ribs spring onion

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Ingredients

1rack beef short ribs

400ml red wine

2 tsp smoked paprika

1 tbsp light brown soft sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp ground black pepper

1 tsp chilli powder

thumb-sized piece ginger , sliced

2 spring onions , sliced

½ red onion , sliced

25g light brown soft sugar

50ml red wine vinegar

25g French mustard

175g tomato ketchup

175g brown sauce

½ small pack coriander , leaves picked and chopped

2 spring onions , thinly sliced

2 jalapeño or large green chillies, thinly sliced

1 tbsp , toasted sesame seeds

1 lime , thinly sliced

Method

Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.

Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.

Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.

Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.

Serve scattered with the coriander, spring onions, chillies and sesame seeds.