Cook beef ribs in a sticky glaze for perfect pull-apart meat you can cut with a fork! Chinese five spice powder adds incredible depth of flavour to this dish with minimal fuss.
Ingredients
Method
Peel rind from orange in long strips and set aside. Juice orange. Combine juice, 1/2 cup of the teriyaki sauce and five spice powder in a jug.
Heat oil in a large, heavy-based flameproof casserole dish on medium-high. Cook ribs in 2 batches, for 6-8 minutes, or until browned all over. Remove dish from heat. Return all ribs to dish. Add reserved orange rind, ginger and teriyaki mixture, turning ribs to coat.
Return dish to stove on low heat. Simmer gently, covered, for 4 hours, turning ribs every hour.
Carefully transfer ribs to a plate. Add remaining teriyaki sauce to dish. Simmer for 5 minutes, or until sauce reduces slightly. Return ribs to dish, turning to coat in sauce.
Top a platter of Asian greens with ribs and sauce, garnish with coriander and serve with steamed rice on the side.
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