Beef spare ribs with black bean and spice matched with Mr Mick shiraz 2011

Ingredients - SERVES EIGHT

  • 2kg beef spare ribs, cut 2cm thick across the bone
  • 20g garlic, crushed
  • 80 g black beans in chili oil
  • 200ml light soy sauce
  • 180g brown sugar
  • 250ml beef stock
  • 150ml water
  • ½ cup spring onion, sliced
  • ½ cup picked parsley, picked leaves
  • sea salt

Master tip:

Keep an eye on the ribs during the cooking process, turn them if necessary and if they start to dry out just top up with a little more water. 

  1. Place the ribs in a large pot and cover with water, bring to the boil and simmer gently for 15 minutes, skim all the time then drain off.
  2. Mix together in a bowl the garlic, black beans, soy, sugar beef stock and water. Place the ribs in a large flat roasting tray and then pour the liquid over. The ribs should be covered.
  3. Wrap the tray in tin foil then bake in a oven at 160’ for about 3-4 hours or until tender.
  4. Remove from the oven and check seasoning, season with sea salt if necessary.
  5. Serve in a large plate with parsley and spring onion along the top.

Josh Emett Master Match Horizontal Rule