I know what you are going to say.
"The idiot burned his dinner again!"
But no. I prefer to call them well-charred. Actually, there is no burning, The black exterior hides succulent, tooth-tender, juicy meat slipping from the bones.My kids used often to ask for black bones.
I was in the supermarket yesterday and spotted beef ribs, something they rarely have. So I leapt in and bought some. The butcher kindly chopped them into pieces to my liking. I intended to deal with them when I got home, but life intervened and they remained untouched in the fridge overnight.
This morning, I made up a marinade mix consisting of honey, vinegar, Shaoxing wine, soy sauce, oil, fennel seed, coriander seed, cumin seeds, cracked black pepper, chiili flakes and garlic. The ribs were then left in this marinade for three hours, being rubbed and stirred every half hour. They then went into a low oven and were roasted for four hours, being turned and brushed with marinade every half hour or so.
Made some chips/fries and ate them.
I did have a Chinese friend with me for dinner who looked at the ribs most suspiciously but was brave enough to try. She then asked for more. That's what I like to hear!. I froze half the uncooked ribs that I bought, so they will make a reappearance sometime soon.
