TWICE COOKED STICKY RIB FINGERS AND CHARRED ASIAN GREENS

Prep: 15 mins | Cook: 2 hours | Skill: Medium (Not your first rib outing) | Serves: 4

Rib fingers are seriously that naughty and touching them up with some sour and sweet notes make them just that more delectable. If you can’t find tamarind pulp, 2 tablespoons of tamarind puree will do the trick. Just make sure everyone is wearing a bib and that there are plenty of napkins to go around. This is one you just embrace and mess is just part of the flavour.

INGREDIENTS

1kg beef rib fingers

Pinch of salt

Pinch of pepper

1 tbsp. ‘all spice’ seasoning

1/4 cup tamarind pulp, roughly chopped

1/2 cup honey

2 tsp. ginger, grated

1/4 cup lemon juice

1 tsp. chili powder

2 fresh coriander stalks, leaves kept

2 tsp. sesame seeds

Charred Asian Greens:

1 tsp. sesame oil

3 tsp. tamari/soy sauce

3 bunches of bok choy, ends removed

1/2 cup lemon juice

METHOD

1. Preheat oven to 150°C.

2. In a bowl, season the fingers with salt, pepper and ‘all spice.’ Place them on a rack above a large roasting pan filled with 2cm of water. Cover with foil and cook for 1 1/2 hours or until flesh can easily be pierced with a knife. Set aside to rest.

3. For the glaze, in a small saucepan on medium heat, combine the pulp with 2 tablespoons of boiling water. Bring to the boil, then turn the heat to low and allow liquid to marry and slightly thicken for 20 minutes. Turn heat back to medium and add the honey, ginger and chili powder. Bring to the boil and reduce glaze to a 1/2 cup of sauce. Take off the heat and stir in the lemon juice and finely chopped coriander stalks.

4. Fire up the BBQ or griddle pan to piercing hot and brush the glaze on all sides of the rib fingers (I like to give the meat a bit of extra love). Cook the ribs for 2-3 minutes or until slightly charred. Be sure to constantly baste with the sexy glaze.

5. For the greens, mix the oil, tamari/soy sauce and bok choy in a bowl. Char on the BBQ for 1-2 minutes or until wilted. Drizzle lemon juice on top and set onto a plate.

6. Finish by serving the ribs on a board. Drizzle with the final drippings of the glaze and sprinkle with sesame seeds and coriander leaves. Serve with the charred greens.