Sticky Beef Ribs with Peking Cabbage


  • 4 x 500g beef short ribs

Braising Liquor

  • 1 medium red onion, sliced
  • 1 bulb garlic, cut in half
  • 80 g ginger, peeled and sliced
  • 4 star anise
  • 1 cinnamon stick
  • 20 g sezchaun pepper
  • 30 g palm sugar
  • 4 dried red chillies
  • 1 spring onion, sliced
  • 30 g coriander stalks
  • 300 ml light soy sauce
  • 80 ml oyster sauce
  • 80 ml fish sauce
  • water to cover

Peking Cabbage

  • 1 kg Chinese cabbage
  • 30 g table salt
  • 50 g ginger julienne
  • 50 g red chilli julienne
  • 30 g garlic cloves, sliced
  • 120 ml peanut oil
  • 10 ml sesame oil
  • 200 ml rice wine vinegar
  • 1/3 cup coriander leaves

Sticky Solution

  • 150 g palm sugar
  • 2 star anise
  • 1 cinnamon stick
  • 5 g sezchaun pepper
  • water to cover


Using a hot fry pan and oil, brown the beef ribs all over until well caramelised and place in at least a 6L heavy-based cooking pot. Add all other braising liquor ingredients and bring to the boil. Reduce heat and gently simmer for approx. 2 1/2 hours or until tender and falling off the bone. Skim off any fat that rises to the surface.

Once the ribs are on cooking, slice the cabbage into 1cm strips. Place in a metal or ceramic dish with sides, sprinkle and toss with the table salt, cover and put in a warm place for approx. 1 hour. Wash the cabbage well in cold water to remove any excess salt then using a tea towel, squeeze as much water out as you can. Place in a bowl.

Place the ginger, chilli and garlic in a heat-proof dish. Put the peanut oil and sesame oil in a small saucepan and heat until smoking hot. Being careful, pour over the ginger, chilli and garlic - it will smell amazing. Leave to cool. Once cool, mix through the softened cabbage. Add rice wine vinegar and mix well.
To make sticky solution, place all ingredients in to a small pot, bring to the boil and reduce until the consistency of honey. Strain.

Once the ribs are tender, carefully remove from the stock and leave to cool down long enough to handle . Gently so as not to break the meat, remove the bone and tendon. You should have 4 even pieces of beautifully braised beef ribs.

Heat oven to 220°C.

Put a pan on the heat, big enough for the 4 pieces of beef rib, add a little oil and fry the beef ribs. After a couple of minutes, spoon over each rib 4 tbsp of sticky solution and place in the oven until sugar is sticky and beef glossy and soft (approx. 8-10 minutes).

Mix coriander leaves through the Peking cabbage and divide evenly between 4 plates. Using a fish slice, place a rib on each plate. Use a little of the braising liquor as a sauce, and serve with freshly cooked rice. Enjoy.