Korean beef ribs
½ cup soy sauce
4 tbsp honey
4 spring onions, chopped
2 green chillies
4 garlic cloves, chopped
1 tbsp sesame oil
2½ tsp chopped coriander, plus extra to garnish
2kg beef short ribs
Lime halves and salad, to serve
Blitz all the ingredients, except the beef, in a blender. Pour over the ribs and leave to marinate for 30 minutes.
Preheat the oven to 160°C and line a baking tray with a large piece of foil. Place the ribs on top, then cover with another piece of foil.
Roast for about 2 hours, then remove top foil. Increase oven temperature to 180°C and roast for another 30-40 minutes or until the ribs turn brown.
Serve hot with lime and a salad of your choice.