Cut: Chuck Short Ribs Sticky Asian Beef Short Ribs

  • Meat Beef
  • Cut Ribs

Finger lickin' good!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Beef Chuck Short Ribs 70mm-80mm Long 2kg 8kg 20kg
Hoi Sin Sauce 100g 400g 1kg
Honey 50g 200g 500g
Olive Oil 20g 80g 200g
Soy Sauce Light 20g 80g 200g
Ginger Finely Grated 20g 80g 200g
Garlic  Crushed 10g 40g 100g
Chinese Five Spice Powder 5g 20g 50g
Sesame Seeds 5g 20g 50g

Preparation

BUTCHER - PREPARATION/METHOD

1. Remove plasticky skin like membrane from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily. 

2. Score meaty side of ribs, at right angles to the bones. Cutting slits 5mm deep and 20mm apart. Cut into individual ribs.

3. Combine hoi sin, honey, oil, soy sauce, ginger, garlic, spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.

RETAIL PRESENTATION

Display on trays cut side up. Sprinkle with extra sesame seeds.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Place ribs in deep foil roasting tray. Add 500ml beef stock or water to depth of 3cm. Cover tightly with foil, pinching around top edges of foil tray to seal.

2. Prepare kettle BBQ for indirect heat and cook ribs on upper rack over lowest possible heat for 2½-3 hours until meat is very tender and ribs have browned. Remove ribs from liquid.

SERVING SUGGESTION

Serve ribs with noodles and Asian greens.