October 8, 2020
The best ribs - ever.
Recipe Prep time is approx. 30 minutes and allow 3-4 hours slow cooking time. (Dairy Free)
1In a dutch oven melt 300g of plant based Nuttelex and fry shallots, curry leaves and cracked pepper over high heat until fragrant.
2Deglaze the pot with guinness stout and reduce it by ½, add in vegemite, kecap manis, agave syrup and beef stock.
3Cut short ribs into fingers with bone on (you can request your butcher to do this for you) then coat evenly with potato starch mixed with salt and pepper.
4In a second pan melt the remaining 300g of plant based Nuttelex and 400ml sunflower oil and fry the short ribs until brown then transfer into the braising liquid.
5Bring the mix to a boil and cover with a lid or aluminium foil. Then transfer into a 170°C pre heated oven for 3-4 hours.
6Garnish with fried shallots and coriander.