This is one of those dishes you’ll make time and time again. It’s pure comfort food, and needs nothing more than some greens with chilli and garlic, and spiced coconut rice for a guaranteed crowd-pleasing meal. Make sure you marinate the ribs overnight for best results.
- 1kg beef spare ribs
- 2 teaspoons black peppercorns
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- ground nutmeg, a pinch
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- 75ml grapeseed or any vegetable oil
- 1/2 teaspoon fresh ginger, grated
- 2 garlic cloves, crushed
- handful coriander, leaves and stems chopped, to serve
- 1/2 lemon, juice
- 90g honey
- 45g light brown sugar
- 60ml maple syrup
To make the marinade, toast the peppercorns, cumin seeds and cinnamon stick in a large frying pan over medium–high heat for two minutes. Watch them carefully to ensure they don’t burn.
Add the nutmeg, smoked paprika and salt, then transfer to a mortar and pestle or a spice grinder and grind to a powder.
In a bowl, combine the powdered spices with the remaining marinade ingredients, except the coriander.
Place the beef ribs in a roasting tray and rub all over with the marinade. Cover with foil and leave to marinate in the refrigerator overnight.
Preheat the oven to 150 degrees Celsius.
Roast the ribs in the oven for 4 1/5 hours, until the meat is tender. After one hour, add 250ml boiling water to the roasting tray and mix it with the pan juices. Baste the meat all over, then continue to baste with the juices once every hour.
Remove the beef ribs from the oven and increase the oven temperature to 250 degrees Celsius.
To make the honey glaze, combine all the ingredients in a bowl and mix well. Pour the honey glaze over the ribs, ensuring they are evenly coated. Return to the oven and continue to roast for approximately 20 minutes, basting every five minutes until sticky.
Transfer the ribs to a platter, pour over the pan juices and scatter with the chopped coriander to serve.
Recipe taken from Feasting by Amanda Ruben
Many Jewish families continue the tradition of gathering to share a meal on Friday nights and holidays, but a new generation is changing the approach to traditional food. At the same time, the rest of the world is discovering the joys of Jewish cooking. In Feasting, Amanda Ruben brings together her fresh takes on classic recipes, along with popular favourites from her contemporary cafe and deli, and her own busy family home. Carrot salad with miso tahini, Middle Eastern fruit salad with cashew cream, and the best pastrami you may ever taste – these are simple, delicious and (surprisingly) healthy dishes for any lunch, dinner party or holiday celebration. When Jewish heritage meets global culinary influences, every meal is sure to be a true feast.
You can purchase Feasting at cooked.com.
Published by Hardie Grant Books.
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