Intensely marbled, juicy and delicious, the short rib is a doing muscle that loves long, slow cooking. This recipe produces a rich and decadent, melt-in-your-mouth South-East Asian style rib, which can feed a tribe. If you want to fire it up, simply add more chili.
- Place all items except ribs into a saucepan and bring to the boil. Simmer for 10 minutes, set aside and allow to cool.
- Brush generously over ribs and allow to marinate for at least 2 hours, or overnight for best results.
- Place ribs in a roasting tray and cover tightly with aluminium foil. Cook at 250°F for 6-7 hours until ribs are tender.
- Remove foil and turn oven up to 400°F. Baste the ribs with the marinade sauce every 5 minutes. Roast for a further 30 minutes or until tender and sticky.