Asian treacle-sugar ribs with spring onion curls

Asian treacle-sugar ribs with spring onion curls

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes, plus marinating time
  • 2 hours
  • Oude Denneboom Shiraz 2006


  • 2 cups soya sauce
  • 2 fresh chillies, chopped
  • 4 cloves garlic, chopped
  • 1x5 cm piece ginger, thinly sliced
  • 1/2 cup treacle sugar
  • 2 kg beef ribs
  • 4 T canola oil
  • 8 spring onions thinly sliced

Cooking Instructions

Preheat the oven to 180 C.  In a bowl, combine the soya sauce, chill, garlic, ginger and treacle sugar, then add the ribs and leave to marinate for 30 minutes. Place a large pan over a high heat.

Add the canola oil and, when hot, seal the ribs on either side until golden brown.  Transfer, along with the juices and leftover marinade, to an ovenproof dish and roast for 1 hour.

Reduce the heat to 120 C and roast for a further hour, or until the juices caramelise and the meat is soft and succulent.  Refresh sliced spring onions in ice-cold water, leaving them submerged until they begin to curl.

Remove from the water and scatter over the ribs.  Serve immediately.
TASTE’s take:
These deliciously sticky ribs are ideal served with Asian noodles or fluffy rice and wok-fried bok choy tossed with chilli.
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Abigail Donnelly Recipe by: Abigail Donnelly
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