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Beef Teriyaki Ribs

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Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.

 

Serves 4

Ingredients:

2 lbs. beef spare ribs

6 pepper corns

1 bay leaf

1 medium sized white onion

For the teriyaki marinade:

2/3 cup soy sauce

1/2 cup mirin

1/2 teaspoon sesame oil

2 tablespoons sugar (preferably brown)

6 garlic cloves, minced

1/2 inch piece fresh ginger, peeled and minced

For the barbecue sauce:

1 cup hoisin sauce

1/2 cup soy sauce

3 tablespoons cider vinegar

1/3 cup freshly squeezed orange juice

 

Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.

In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.

Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.

Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.

 

Photo Courtesy Of: Bordecia34

Asian Short Ribs

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Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.

 

Serves 6

Ingredients:

2 kg beef short ribs, cut into 2 inch pieces

1 cup soy sauce

3 tablespoons Japanese rice vinegar

2 tablespoons minced garlic

1 lemongrass stalk, halved and crushed

1 tablespoon minced ginger

2/3 cups brown sugar

6 cups water

1/2 cup sliced spring onions

1/2 teaspoon cayenne pepper

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon orange zest

1/2 cup hoisin sauce

 

Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl.  Serve immediately.

 

Photo Courtesy Of: naotakem

Beef Rib Soup

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Beef rib soup is a delicious Malaysian dish that is perfect for cold nights. Since it takes time to boil the beef, you may use a pressure cooker to reduce the cooking time. If Chinese celery is not available, you may replace it celery leaves or Italian parsley.

 

Serves 4

Ingredients:

1kg beef ribs or ox tail, cut into chunks

1 1 1/2 inch fresh ginger, peeled and bruised

4 garlic cloves, peeled and bruised

3L water

2 onions, sliced

2 tomatoes, seeded and sliced

2 potatoes, peeled and cut into cubes

1 carrot, peeled and cut into cubes

1 teaspoon salt

4 teaspoons deep fried shallots for garnish

2 spring onions thinly sliced for garnish

1 sprig Chinese celery, thinly sliced for garnish

For the spice mix:

1 tablespoon coriander seeds

2 teaspoon cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cinnamon stick

4 cardamom pods, bruised

8 cloves

2 star anise pods

 

First prepare the spice mix by combining the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves and star anise pods in a skillet over low flame. Heat it until the spices are crisp and fragrant. Remove from heat and let it cool. Ground it in a food processor or mortar and pestle until it is fine.

Place the beef ribs, ginger, garlic, spice mix and water in a large pot over high heat. Bring it to a boil. Skim off any fat that rises to the surface. Reduce the heat to low and allow it to simmer for 1-2 hours or until the beef is tender. Add more water if needed.

Put the potatoes, carrots and tomatoes in the pot with the beef ribs and season it with salt. Set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 6-8 minutes or until the vegetables are tender.

Ladle the beef ribs and soup onto individual bowls and garnish with the fried shallots, spring onions and Chinese celery. Serve immediately.

 

Photo Courtesy Of: bucklava