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
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
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.