Sticky Beef Ribs with Salted Black Beans


2kg beef ribs
⅓ cup (45g) salted black beans
1½ cups (375ml) water
2 bulbs garlic, halved horizontally
1 tbsp grated ginger
½ cup (90G) brown sugar
¼ cup (90G) honey
1 long red chilli, halved
micro (baby) purple shisho leaves, to serve


Place the ribs in a large saucepan of cold water on the Boiling Plate, cover with a lid and bring to the boil. Move saucepan to the Simmering Plate and cook for 1 hour or until tender. Carefully remove the ribs, discarding the liquid.
Place the ribs, black beans, water, garlic, ginger, sugar, honey and chilli in a large deep-sided roasting pan. Cover with aluminium foil and cook for 45 minutes in the Roasting Oven. Remove the foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes or until sticky and glossy.
Top with shiso to serve. Serves 4.

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