- 2 kg short rib
- 1 x 6 cm ginger piece, thinly sliced
- 4 garlic cloves, sliced
- 2 red chillies, chopped
- 250 ml soya sauce
- 6 T brown sugar
- 3 star anise
- 250 ml apple juice
- 125 ml water
Place all the ingredients in a potjie or a flat-bottomed cast-iron pan over low coals. Cook, covered, for 3 hours.
Once the short rib is cooked and tender, remove it from the potjie and reduce the sauce until sticky, about 20 minutes. Serve the short ribs smothered in the sticky sauce.
Cook’s note: If cooking in the oven, cook at 160°C for 3 hours. The sauce can be reduced in a pan over a medium heat.