Oh holy cow, there are no ribs like these ribs.
I don’t know about you, but I’ve never been successful with slow cooking on a barbeque. Call it lack of practice if you like, but I openly admit that I am no good at making fires, let alone getting one to last all afternoon.
This recipe starts with braising the ribs in the oven, and finishing them on the flame. I like to keep the ribs whole because then you can cleanly remove the bone, and what you’re left with is this whole loin of tender juicy charred meat which is just out of this world. For the Chinese, it’s like having beef Char Siu!
-Recipe Serves 6-
– THE INGREDIENTS (BARBECUE MARINADE) –
– THE RECIPE –
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– THE INGREDIENTS (BEEF RIBS) –
– THE RECIPE –
