Slow-cooked back ribs with soy, orange and rosemary
(For 1.3kg beef back ribs, use 500g of sauce)
1.3kg beef back ribs
80ml hoisin sauce
50ml light soy sauce
80ml dark soy sauce
40ml oyster sauce
80ml non-alcoholic mirin
5g red chilli (chopped)
20g spring onion (chopped)
10g five-spice powder
20g ginger (crushed)
10g garlic (crushed)
Rosemary, orange zest and bell pepper finely julienned, to serve
Place all liquid ingredients in a bowl and whisk.
Add the rest of the ingredients to the mixing bowl and mix well.
Cut individual ribs.
Add the beef ribs to the marinade and ensure the marinade covers all ribs.
Marinate for 24 hours.
Place ribs in an ovenproof tray.
Cover with cling wrap and cook in a combination oven at 100°C for four hours.
Check that the meat is falling off the bone.
Reduce the marinade sauce and glaze the ribs with it.
Garnish with rosemary, orange and bell pepper.