Wagyu Beef Vietnamese Style Sticky Ribs

Cooking Method 

  1. Start off by pre-heating a large frying pan. Cut the rib rack into two pieces, between the two middle rib bones – to make handling the ribs a little easier. Season the ribs with sea salt and sear all sides as much as possible. This will help seal the meat and keep the juices in while cooking. Once the majority of the sides of the rack are nicely golden, place the ribs either in a slow cooker or a large dish which can be covered – either by a lid or tin foil.
  2. Make up the broth in which we will slow cook the ribs. Place the soy sauce, orange juice, star anise, coriander seeds, bay leaf, peppercorns, cloves, cinnamon stick, garlic cloves, fresh ginger, fish sauce and brown sugar into the dish with the ribs. Cover the ribs with beef stock, I used 4 litres – follow your own judgement until the meat is completely covered with the broth. If using a slow cooker, set to High for 6 hours. If using an oven set to 300 degrees, fan forced and the cooking time will take approximately 5 hours.
  3. Once cooked, the meat will be beginning to fall off the bone, but we want to lift the meat out of the broth to cool before the meat completely falls from the bone. Leave to cool and refrigerate – covered – overnight.
  4. The next day, remove the ribs from the fridge and pre-heat the oven to 250 degrees, fan forced.
  5. Place all of the glaze ingredients into a pot and bring to a simmer for about 5 minutes. It should be beautiful and thick, and delicious!
  6. Cut the rib rack into individual ribs and lay out on an oven tray, with space between them. Generously cover the meat with the glaze and place in the oven to warm through and caramelise the glaze. This will take 20-25 minutes.
  7. Remove the ribs from the oven and serve with desired sides!