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.
Review
Print
Collect
No reviews for this recipe yet.