- Home page
- Butchery
- Value-adding
- Beef Recipe
- Sticky asian beef short ribs
Sticky asian beef short ribs
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
|---|---|---|---|---|
| Beef Chuck Short Ribs | 70mm-80mm Long | 2kg | 8kg | 20kg |
| Hoi Sin Sauce | 100g | 400g | 1kg | |
| Honey | 50g | 200g | 500g | |
| Olive Oil | 20g | 80g | 200g | |
| Soy Sauce | Light | 20g | 80g | 200g |
| Ginger | Finely Grated | 20g | 80g | 200g |
| Garlic | Crushed | 10g | 40g | 100g |
| Chinese Five Spice | Powder | 5g | 20g | 50g |
| Sesame Seeds | 5g | 20g | 50g |
Method
BUTCHER – PREPARATION/METHOD
- Remove plasticky skin like membrane from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.
- Score meaty side of ribs, at right angles to the bones. Cutting slits 5mm deep and 20mm apart. Cut into indi vidual ribs.
- Combine hoi sin, honey, oil, soy sauce, ginger, garlic, spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.
RETAIL PRESENTATION
Display on trays cut side up. Sprinkle with extra sesame seeds.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
- Place ribs in deep foil roasting tray. Add 500ml beef stock or water to depth of 3cm. Cover tightly with foil, pinching around top edges of foil tray to seal.
- Prepare kettle BBQ for indirect heat an d cook ribs on upper rack over lowest possible heat for 2½ - 3 hours until meat is very tender and ribs have browned. Remove ribs from liquid.
SERVING SUGGESTION
Serve ribs with noodles and Asian greens.
