Sticky Asian Short Ribs

Substitute short ribs with flat ribs.



    1. Pre-heat the oven to 160°C/320°F.
    2. Place a large, deep baking tray onto your stove top and turn the burners/plates under the tray on to a medium-high heat.
    3. Add a big splash of olive oil to the baking tray and evenly brown the short ribs by turning them with a pair of tongs.
    4. Combine the rib sauce ingredients and pour over the beef so all the ribs are well coated.
    5. Cover the baking tray with tinfoil and cook in the oven for 1 ½ hours (turning the beef half way through cooking) or until the ribs are falling off the bone and the sauce is thick and sticky.
    6. For the salad, toss both kinds of cabbage and the red onion together in a medium size bowl.
    7. To make the dressing, stir the remaining ingredients together until combined, taste and adjust accordingly before pouring over the salad.
    8. Sprinkle sliced spring onions and toasted sesame seeds on top of the short ribs and plate next to the crunchy slaw salad. Serve with lots of serviettes, roll up those sleeves and tuck in!
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