To these short ribs, which we buy at Vorenezh, we just add some strong asian flavours and leave them in a low heat oven for hours. The finishing touch is in the sizzle on a very hot BBQ!
Preparation time 4-5 hours
Serves 4 people
Ingredients
1 kg short ribs, cut into single ribs
300 ml of Ketjap or Hoisin
2 table spoons of soy sauce
1 fresh red chili
10 cloves of garlic, crushed, skin on
10 crushed pepper corns
1 shallot, cut into quarters, skin on
25 grams of cilantro
750 grams of sweet potatoes
100 ml of coconut milk
1 lime
Preheat the oven to 130 degrees Celcius.
Dry the ribs with some paper towel. Finely chop the stalks of the cilantro. Make a marinade of the hoisin or ketjap, soy sauce, garlic, chilli, shallot, pepper corns and the cilantro stalks in a casserole. Mix with 200 ml of water and stir well. Gently put in the ribs and make sure they are all cover a bit. Cover the pan and put into the preheated oven for 4 hours, spooning the liquid over the meat every hour.
Take out the ribs. Sieve the marinade and cook the liquid on a medium heat until reduced to a thick sauce. put a side.
In the mean time, peal the sweet potatoes and cut them into cubes of 2 cm. Boil them for 10 minutes or until softened. Drain and mash. Add pepper, juice of 1 lime and 100 ml of coconut milk.
Preheat the BBQ to a high temperature and grill the ribs just to give them that lovely grill taste.
Serve the ribs with the mashed sweet potatoes, fresh cilantro and the reduced marinade sauce.
Enjoy!