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Asian style short ribs - slow cooking

Updated: Aug 21, 2018

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

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.


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