Name: Slow-cooked teriyaki beef ribs
Prep time: 15 min
Cook time: 255 min
Total time: 270 min
Yield: 6
Ingredients: 2.8 kg rack of beef ribs; 1 bunch spring onions, trimmed; Sesame oil, for brushing; Toasted sesame seeds, to serve; Steamed rice, to serve; Trio of Japanese pickles, to serve; Spice rub; 2 tbsp sweet paprika; 75 gm (⅓ cup) brown sugar; 1 tsp ground ginger; 1 tsp garlic powder; ½ tsp ground white pepper; Teriyaki sauce; 80 ml (⅓ cup) soy sauce; 80 ml (⅓ cup) sake; 80 ml (⅓ cup) mirin; 2 tbsps sriracha

Slow-cooked teriyaki beef ribs

Comfort food doesn't get better than these fall-off-the-bone, slow-cooked teriyaki beef ribs.

Serves 6

Prep

15M

Cook

4H 15M

Total

4H 30M

Cooked in the oven until the meat falls away from the bone then finished on the barbecue for a delicious char, these slow-cooked teriyaki beef ribs are bound to promote gratitude all round. Before the meal, it’s traditional to say “itadakimasu”, meaning “I humbly receive”.

Ingredients

2.8 kg rack of beef ribs

1 bunch spring onions, trimmed

Sesame oil, for brushing

Toasted sesame seeds, to serve

Steamed rice, to serve

Trio of Japanese pickles, to serve

Spice rub

2 tbsp sweet paprika

75 gm (⅓ cup) brown sugar

1 tsp ground ginger

1 tsp garlic powder

½ tsp ground white pepper

Teriyaki sauce

80 ml (⅓ cup) soy sauce

80 ml (⅓ cup) sake

80 ml (⅓ cup) mirin

2 tbsps sriracha

Method

1.For spice rub, combine ingredients, plus 1 tsp sea salt flakes, in a small bowl.

2.Pat ribs dry with paper towel. Peel away thin membrane on the bone side. Rub spice mix all over ribs to completely cover then place on a roasting tray.

3.Preheat oven to 160˚C. Combine teriyaki sauce ingredients and 125ml water in a jug; pour into tray. then cover with foil. Bake for 4 hours or until meat is tender and pulls away from the bone.

4.Preheat a barbecue or char-grill pan on medium-high heat. Lightly brush spring onions with oil, then barbecue, turning occasionally, until charred (2-3 minutes).

5.Spoon teriyaki sauce from the pan over ribs to coat. Barbecue, turning frequently and basting occasionally, until charred and caramelised. Transfer to a large platter with barbecued spring onions and drizzle with remaining teriyaki. Scatter with toasted sesame seeds and serve with rice and pickles.