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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.

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