I went on a mission to find pork ribs at my local butcher wholesaler. (There is a great one near me!) They were twice the price as the beef ribs, so guess what? This recipe is for beef ribs, and I must say, that although I only got one, they were well worth the effort.
In fact tonight I repeated the marinade with pork fillets and it was even more delicious...no bones to contend with, but I didn't bake them, just straight onto the BBQ. Timing is everything, so don't rush these. The longer you can marinade the better.
Now what will you serve these with?
Mac ’n’ Cheese Three-Cheese Macaroni
Mexican Charred Corn and Quinoa Salad
Cheesy Chive Cornbread Muffins
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- 4 Kilos beef ribs
- 3 Tablespoons honey BUY
- 3 Tablespoons Tamari or soy sauce
- 1 Tablespoon garlic powder
- 1 Teaspoon ground turmeric
- 1 Teaspoon ground coriander
- 1 lemon or lime, juice and zest
- fresh mint or other herbs of choice, finely chopped for garnish
Place all ribs into a large bag that can seal completely.
Place all remaining ingredients other than the fresh mint into the Thermomix bowl and blend 10 sec/speed 10.
Pour into bag with the ribs and lay flat in fridge, turning occasionally for up to 48 hours. (I did mine for 30 hours and they were melt in the mouth fantastic!)
When ready to cook, preheat oven to 140°C. Place the ribs with the marinade onto a baking dish and cover with foil. Cook for up to 4 hours until the meat is falling off the bones.
When ready to serve, remove the foil and change the oven setting to a high heat grill for about 5-10 minutes until charred and fragrant.
Sprinkle with chopped herbs. Serve with loads of salads and potentially Mac N Cheese.
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