Australian Butchers' Guild
- Meat Beef
- Cut Ribs
These ribs will have your guests craving more. Make sure there are plenty of finger bowls ready.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Chuck Short Ribs | Cut Diagonally Across Bone at 8mm to 10mm Thick. | 600g | 2.4kg | 6kg |
| Soy Sauce | Japanese | 75g | 300g | 750g |
| Mirin* | 30g | 120g | 300g | |
| Honey | 20g | 80g | 200g | |
| Ginger | Fine Juilenne | 20g | 80g | 200g |
| Spring Onions | Finely Sliced | 20g | 80g | 200g |
| Garlic | Crushed | 5g | 20g | 50g |
*Mirin is a japanese rice wine. It is possible to substitute chinese rice wine or sweet sherry.
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. Temper or part freeze ribs before running through a band saw at 8mm to 10mm in thickness.
3. Combine soy, mirin, honey, ginger, spring onions and garlic in a large bowl.
4. Add ribs and stir well until coated.
RETAIL PRESENTATION
Display on trays with extra sliced spring onions.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill BBQ on a high heat.
2. Cook ribs for 3-4 minutes on each side or until well browned.
3. Remove ribs to a warmed plate and cover loosely with foil.
4. Rest for 5 minutes.
SERVING SUGGESTION
Serve with an Asian style salad.
