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 delicious...no 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.

Need

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

Do

1  

Place all ribs into oven bag.

2  

In small bowl, mix all remaining ingredients.

3  

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!)

4  

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

5  

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

6  

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

7  

Sprinkle with chopped mint.

More

Serve immediately, but not before tasting one yourself!

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