Stick To The Ribs Beef

by Tenina Holder

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 bones to contend with, but I didn't bake them first, straight on the Crossfire. Timing is everything, so don't rush these. The longer you can marinade the better.

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  • 4 Kilos beef ribs
  • 3 Tablespoons honey
  • 3 Tablespoons GF soy sauce
  • 1 Tablespoon garlic powder
  • 1 Teaspoon ground turmeric
  • 1 Teaspoon ground coriander
  • 1 lemon or lime, juice and zest
  • 1 large oven bag
  • Fresh mint to taste



Place all ribs into oven bag.


In small bowl, mix all remaining ingredients.


Pour into bag, tie 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!)


Bake in oven bag for a few hours on low heat. (Around 140 degrees Celcius)


Alternatively you could steam them in the Steam Oven for around 1 & 1/2 hours in the bag of marinade as well.


When ready to serve, grill on heated Crossfire for about 5 minutes with lid down.


Sprinkle with chopped mint.


Serve immediately, but not before tasting one yourself!

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