MISO-GLAZED BEEF RIBS
serves / 6 Ingredients
2kg beef spare ribs
2 red onions, finely diced 8 cloves garlic, minced 6cm piece ginger, grated
1 tsp ground Szechuan pepper 2 tbsp sesame oil
3 cups IPA beer
200g yellow miso paste 200g dark brown sugar Sea salt flakes and freshly ground black pepper Pickles and grilled bread, to serve
1. Arrange the beef ribs in a large steamer set over a pot of boiling water and cook for 2½ hours, until tender. Set aside for 15 minutes to dry. 2. Fry the onions, garlic, ginger and Szechuan pepper in sesame oil for 5 minutes, until softened, then add the beer, miso and sugar. Boil rapidly for 20 minutes, to reduce by one quarter. Pour over the beef ribs and stand for 1 hour.
3. Remove the ribs from the marinade, season generously with salt and pepper, then arrange over a low-moderate barbecue grill. Cook for 10 minutes, turning several times, basting with the marinade, until glossy and lightly charred. Serve immediately with the pickles and grilled bread.