Twice Cooked Sticky Rib Fingers and Charred Asian Greens. Rib fingers are seriously that naughty… and touching them up with some sour and sweet notes makes them just that more delectable.
If you can’t find Tamarind pulp, 2 Tbsp of Tamarind Puree will do the trick. Just make sure everyone is wearing a bib or there are plenty of napkins to go around. This is one you just embrace and mess is just part of the flavour.
Prep: 15 mins | Cook: 2 hours | Skill: Medium (Not your first rib outing) | Serves: 4
1kg Beef Rib Fingers from your local provider, like Jack’s Creek
Pinch of Salt
Pinch of Pepper
1 Tbsp All spice
1/4 Cup Tamarind Pulp, roughly chopped
1/2 Cup Honey
2 Tsp Ginger, grated
1/4 Cup Lemon Juice
1 tsp Chill Powder
2 Coriander, fresh-stalks, leaves kept
2 tsp Sesame Seeds
For the Greens
1 Tbsp tsp Sesame Oil
3 tsp Tamari/Soy sauce
3 Bunches of Bok Choy, ends removed
1/2 Cup Lemon Juice
Preheat oven to 150 degrees C.
In a bowl season the fingers with salt, pepper and all spice. Place them in a rack on a large roasting pan filled with an 2cm of water. Cover with foil and cook for 1 1/2 hours or until flesh can easily be pierced with a knife. Set aside to rest.
For the glaze, in a small saucepan on medium heat combine the pulp with 2 tablespoons of boiling water, bring to a boil, then turn heat to low and allow liquid to marry and slightly thicken for 20 minutes. Turn heat back to medium add the honey, ginger and chilli powder, bring to the boil and reduce glaze to 1/2 cup of a sauce. Take off the heat and stir in the lemon juice and finely chopped coriander stalks.
Fire up the BBQ or griddle pan to piercing hot and brush the glaze on all sides of the rib fingers (I like to give the meat a bit of extra love) and cook for 2-3 minutes or until slightly charred, being sure to constantly glaze with the sexy glaze.
For the greens, mix the oil, tamari/soy sauce and Bok Choy in a bowl then char on the BBQ for 1-2 minutes or until wilted. Drizzle over lemon juice and set onto a plate. Finish by serving the ribs on a board. Drizzle with the final dripping of the glaze, sprinkle with sesame seeds and coriander leaves. Serve with the charred greens.