This dark, sticky ribs recipe is a real treat. Rice wine and soy sauce combine to make a delicious sauce in which the ribs are briefly cooked with warm spices before hot smoking.
You can ask a butcher to cut the ribs for you, which makes the dish easy to prepare.
– 125ml rice wine
– 25ml dark soy sauce
– 100g light brown soft sugar
– 70ml white wine vinegar
– ó teaspoon sea salt
– 6 cardamom pods
– 50g fresh ginger, peeled and sliced
– 100g tomato ketchup
– 1kg beef ribs, cut into large chunks
– Jasmine rice and stir-fried pak choi and/or broccoli, to serve (optional)
1. Put the rice wine, soy sauce, sugar, vinegar, salt, cardamom, ginger and ketchup in a large saucepan over a low heat. Whisk briefly to combine all the ingredients together.
2. Add the beef rib chunks and gently simmer, covered, for 45 minutes.
3. Remove the beef from the pan and set aside on a plate while you preheat the hot smoker.
4. Meanwhile, return the pan to the heat, without the beef, and boil steadily, until the sauce has reduced until thick and slightly sticky.
5. When the hot smoker is ready, place the ribs in and smoke for 30–45 minutes. Brush the meat every 5–10 minutes with the sticky marinade, and turn the meat regularly.
6. Once the ribs are hot, lightly smoked and chewy-edged remove them from the smoker and serve with jasmine rice and some stir-fried pak choi and broccoli with a little finely chopped fresh red chilli, if you fancy some heat.
Smoked is published by Kyle Books and can be purchased on Amazon.