I just realized with all these meat posts lately that I’m due for a vegan meal of sorts. Next one I promise!
First though is this simple enough rib recipe that is a nice departure from the bbq beef ribs or the braised beef ribs done in red wine and onions. The reason this recipe is fun, is that ribs aren’t necessarily required. Any braising cut of meat would work allowing for a pulled Asian Spiced Beef for use in a host of other recipes like these and these. The inspiration came from So Many Recipes. I only just changed a few things but it still looks very much like the original.
I’m so happy I tried it. This is the type of recipe that can be made once and and then use the leftovers all week long to inspire a host of other meals. For this particular rib recipe, I decided to use it like a beef bugolgi, serving it with sauteed cabbage and rice (sprouted brown rice). We’ll be able to use the left overs to make lettuce wraps and Vietnamese style noodle bowls. And wouldn’t you love to serve them in these?
So even though the whole braising process can be a little long, it’s definitely not time consuming. This is something you could put in a crockpot before heading to work and come home to a meal that’s mostly ready to go. I like to put mine in the oven in the afternoon and forget about it until we’re ready to eat. Cooking with real food can be more time consuming than throwing in a frozen pizza, but with a little forward thinking it can be a lot easier than it seems and very practical for saving time all through the week. Another example is doing a prep session on Sunday for the week.
A Sunday prep session might look like this. Take one hour (or 2), roast a pan of veggies, make a batch of beans or chickpeas, make a batch of sprouted rice (40 minutes), make a batch of granola or snack bars, cut up veggies for snacks, make a salsa or vegetable based sauces or a batch of chili. This might seem like a lot, but most of this is hands off cooking that is simply time consuming. Getting it out of the way eliminates a bunch of stress all week long.
Sticky Asian Beef Ribs
- 4 lbs ribs
- 4 cups water
- 1/2 cup Tamari
- 1/4 cup rice wine vinegar
- 3 garlic cloves, minced
- 3 Star Anis
- 2 inches ginger, peeled and sliced
- 1 tsp fish sauce
- 2 tsp sesame oil
- 1 stalk of lemon grass, split in half and crushed
- 4 Kaffir lime leaves
- 1/2 tsp -1 tsp crushed red peppers
- 4 green onions, chopped
Preheat the oven to 350F. Pat dry the beef ribs and season with salt and pepper. Heat a heavy oven proof pot over high heat. I used my Le Creuset French Oven. Brown the ribs, on all sides. Meanwhile mix all the other ingredients together. Once the ribs are brown, pour over the water and Tamari mixture over the ribs. Cover and cook in the oven for 3 hours, turning them half way through.
Remove the ribs from the pot, cover to keep warm and set aside.
- 2 oranges, juiced
- 1 lemon, juiced
- 1/4 cup hoisin (if omitting the hoisin you may want to increase the honey to a 1/3 cup)
- 1/4 cup honey, raw
Strain the stock. Put the stock in a large sauce pan and add the juice of 2 oranges, the juice of one lemon and hoisin, if using. Simmer until reduced by half. Add the honey and stir until well combined. Add the ribs until heated through.
Note: Don’t boil raw honey, that’s why I add mine at the end and only gently warm the ribs back up. If using regular pasteurized honey it doesn’t matter if it boils or not.
Serve with sprouted brown rice or rice noodles, and vegetables. I did a mixture of sauteed savoy cabbage and onions.
And now the moment you’ve all been waiting for. Drum roll please.
The winner of The Flavor Bible Giveaway is….
Congratulations Elsa! I’ve sent you an email to get your shipping address, so please watch out for that. If you haven’t received it, please email us at beyondthepeel at gmail dot com.
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I’m sharing this with Real Food 101, Mangia Mondays, Monday Mania, Food Friday, Friday Food Flicks, Freaky Friday, Foodie Friday, The Local Cook, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me and Fat Tuesday.