Name: Asian Slow-Cooked Beef Spare Ribs
Prep time: 15 min
Cook time: 3 h
Ingredients: 1/3 cup orange marmalade; 1/4 cup hoisin sauce; 1 cup beef stock; 2 garlic cloves, crushed; 2 cinnamon sticks; 2 star anise; 1 tbsp brown sugar; 1kg beef spare or short ribs, cut into portions; Steamed jasmine rice and steamed Asian greens, to serve

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Preheat oven to 160°C/140°C fan-forced
Place marmalade, hoisin sauce, stock, garlic, cinnamon, star anise and sugar in a bowl. Whisk to combine
Place ribs into a large (8-cup) ceramic baking dish. Pour over marmalade mixture. Cover tightly with 2 layers of foil. Bake, turning once, for 2 1/2 hours
Remove foil and roast for a further 30 minutes or until beef is tender and almost caramelised. Serve with jasmine rice and Asian greens. Drizzle ribs with hot pan juices to serve

Tips & Hints:

TASTING NOTES: Soft, melt-in-your mouth short ribs are slow cooked in a bath of citrus and spice that delivers a distinct Asian flavour that will leave you wanting more. The deep, rich and sticky sauce welcomes the refreshing tang from the Orange and Passionfruit Mineral Water making the whole meal a complete joy.

Preheat oven to 160°C/140°C fan-forced
Place marmalade, hoisin sauce, stock, garlic, cinnamon, star anise and sugar in a bowl. Whisk to combine
Place ribs into a large (8-cup) ceramic baking dish. Pour over marmalade mixture. Cover tightly with 2 layers of foil. Bake, turning once, for 2 1/2 hours
Remove foil and roast for a further 30 minutes or until beef is tender and almost caramelised. Serve with jasmine rice and Asian greens. Drizzle ribs with hot pan juices to serve

Tips & Hints:

TASTING NOTES: Soft, melt-in-your mouth short ribs are slow cooked in a bath of citrus and spice that delivers a distinct Asian flavour that will leave you wanting more. The deep, rich and sticky sauce welcomes the refreshing tang from the Orange and Passionfruit Mineral Water making the whole meal a complete joy.

Preheat oven to 160°C/140°C fan-forced
Place marmalade, hoisin sauce, stock, garlic, cinnamon, star anise and sugar in a bowl. Whisk to combine
Place ribs into a large (8-cup) ceramic baking dish. Pour over marmalade mixture. Cover tightly with 2 layers of foil. Bake, turning once, for 2 1/2 hours
Remove foil and roast for a further 30 minutes or until beef is tender and almost caramelised. Serve with jasmine rice and Asian greens. Drizzle ribs with hot pan juices to serve

Tips & Hints:

TASTING NOTES: Soft, melt-in-your mouth short ribs are slow cooked in a bath of citrus and spice that delivers a distinct Asian flavour that will leave you wanting more. The deep, rich and sticky sauce welcomes the refreshing tang from the Orange and Passionfruit Mineral Water making the whole meal a complete joy.

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