Sticky Chilli Beef Ribs

Cook Time 3 hours + overnight marination

Servings 4


2 tbsp vegetable oil
4 meaty beef ribs or 8 small ribs (approx. 330g each)
1 knob of ginger, finely grated
3 cloves garlic, finely grated
Juice 1 lime
½ cup Sriracha chilli sauce
1 heaped tsp smoked paprika
3 tbsp maple syrup
1 tbsp soy sauce
1 onion, sliced
1 cinnamon stick
¼ Chinese cooking wine
250ml apple cider
½ cup chicken stock


The day before cooking, prepare the marinade by mixing ginger, garlic, lime, chilli sauce, paprika, maple syrup and soy in a non-metallic container. Add the beef ribs and cover all over with the marinade. Cover with cling film and marinate overnight.

Preheat oven to 150 – 160°C.

Heat oil in a deep heavy based pan (that is suitable for the oven). Remove as much of the excess marinade on the ribs and seal in the pan on each side for 20 seconds or until nicely golden. Remove from the pan and add the onions and cinnamon stick and allow the onions to caramelise. Now add the chilli marinade along with the cooking wine and cook for one minute. Add the apple cider, stock and beef ribs and simmer for 10 minutes.

Cover the ribs with a piece of baking paper and place the lid on. Bake in the oven for 3 hours (turning half way through the cooking process and add a little more apple cider if required). It is ready once the meat easily falls off the bone and is soft and tender.

Serve ribs with the sticky sauce and brown rice and some Asian greens. 


Sticky Chinese-Style Beef


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