Recipes

RECIPE INSTRUCTIONS

1. Combine the Karibu Kali Hot Chilli sauce, maple syrup, lime juice, soy sauce, ginger, garlic and paprika in a jug. Place the ribs in a glass or ceramic bowl. Pour over the marinade and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.

2. Preheat oven to 150°C. Heat the oil in a large ovenproof saucepan over medium-high heat. Remove ribs from marinade, reserving marinade. Add the ribs to the pan and cook for 20 seconds each side or until golden brown. Transfer to a plate.

3. Add the onion and cinnamon to the pan and cook, stirring, for 8-10 minutes until onion caramelises. Add the wine and reserved marinade and cook for 1 minute or until heated through. Add the cider, stock and ribs and bring to a simmer. Cook for 10 minutes or until sauce thickens slightly. Remove from heat.

4. Place a piece of baking paper over the ribs. Tightly cover the pan and bake in preheated oven, turning occasionally, for 3 hours or until meat is tender and falling off the bones. Serve ribs with the sauce from the pan. Sprinkle with coriander and serve immediately.

INGREDIENTS

• 1/2 cup (125ml) Karibu Kali Hot chilli sauce*
• 1/4 cup (60ml) maple syrup
• 1 lime - juiced
• 1 tablespoon soy sauce
• 3cm piece ginger - peeled - finely grated
• 3 garlic cloves - crushed
• 1 teaspoon smoked paprika
• 2 (about 330g each) meaty beef rib - halved
• 2 tablespoon vegetable oil
• 1 brown onion
• thinly sliced
• 1 cinnamon stick
• 1/4 cup (60ml) shaoxing wine or dry sherry (see note)
• 1 cup (250ml) apple cider
• 1/2 cup (125ml) Campbell's Real Stock Chicken
• Coriander leaves - to serve