GINGER RIBS WITH CUCUMBER SALAD
SERVES 4 Preparation time: 10 min Marinating time: 15 min Cooking time: 35- 45 min
500- 600 g beef short ribs
125 ml ( ½ c) honey 60 ml ( ¼ c) soy sauce 15 ml ( 1 T) grated ginger 2 garlic cloves, crushed
30 ml ( 2 T) canola oil 30 ml ( 2 T) rice vinegar 5 ml ( 1 t) caster sugar 1 cucumber, cut into ribbons with a vegetable peeler 6 spring onions, roughly chopped 125 ml ( ½ c) chopped fresh coriander Preheat the oven to 180 ° C. Grease a large baking sheet with nonstick spray. 1 Put the ribs into a bowl. 2 Marinade Mix the ingredients and pour over the ribs. Marinate for at least 15 minutes. 3 Arrange the ribs on the baking sheet and roast for 30- 40 minutes, depending on the thickness of the ribs. Reduce the heat to 160 ° C, brush with the remaining marinade and roast until brown. 4 Salad Whisk together the canola oil, rice vinegar and caster sugar to make a dressing. Lightly toss with the cucumber ribbons, spring onions and chopped coriander. 5 To serve Serve the ribs with the salad and cooked rice, if preferred.
For a more tender result, boil the ribs until done, pour the marinade over and roast in a very hot oven ( 230 ° C) for 10- 15 minutes.