Sweet chilli, soy and sesame beef ribs
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Sweet chilli, soy and sesame beef ribs

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<b>Prep:</b> 1 hour  Prep: 1 hour
<b>Cook:</b> 12 mins Cook: 12 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • Quality Mark beef short ribs (10 - 12)
  • ½ cup sweet chilli sauce
  • ¼ cup tomato sauce
  • ¼ cup soy sauce
  • 3 clove garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sesame seeds, toasted

Method

Place the beef ribs in a large saucepan, cover ribs with water. Bring slowly to simmering point, over a low heat, simmer gently, partially covered for 1 hr.

Remove ribs from water, mix with combined chilli, tomato and soy sauces, garlic and ginger. Stand for 30 mins or marinate overnight.

Barbecue ribs over a moderate heat for 10-12 mins (see tips right), turning often and basting with any marinade until ribs are golden brown. Serve sprinkled with toasted sesame seeds.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 230g
Energy kJ (kcal) 1467 (350)
Protein (g) 33.8
Fat (g) 12.6
Saturated (g)
4.1
Carbohydrate (g) 24.6
Sugars (g)
23.0
Sodium (mg) 1273
Iron (mg) 3.4
Zinc (mg) 6.4
Vitamin B12 (ug) 1.8
Vitamin D (ug) N/A
Selenium (ug) 5.1
  • Ask your butcher or meat manager at the supermarket about beef ribs. As a guide serve 2-3 beef ribs per person.
  • Simmer ribs the day before, drain, marinate and refrigerate overnight. It’s then easy to simply barbecue them the next day. Because the ribs are thick and are only cooked for a short time, bring them to room temperature before barbecuing.
  • Ribs can be cooked on the barbecue, by either indirect or direct heat. Using indirect heat in a covered barbecue will take about 12 mins, turn them once or twice. If using direct heat over an open barbecue have a cooler zone on the barbecue so they can be pushed to the side.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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