| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Servings |
|
Ingredients
- 1 kg Beef Rib Fingers
- 1 pinch Salt
- 1 pinch Pepper
- 1 tablespoon All-Spice Seasoning
- 1/4 cup Tamarind Pulp roughly chopped, or 2 tablespoons Tamarind Puree
- 1/2 cup Honey
- 2 teaspoons Ginger grated
- 1/4 cup Lemon Juice
- 1 teaspoon Chili Powder
- 2 stalks fresh Coriander Leaves kept
- 2 teaspoons Sesame Seeds
Ingredients
|
|
Instructions
- Preheat oven to 150°C.
- In a bowl, season the fingers with salt, pepper and all-spice.
- Place them on a rack above a large roasting pan filled with 2 cm 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 the boil, then turn the heat to low and allow liquid to marry and slightly thicken for 20 minutes.
- Turn heat back to medium and add the honey, ginger and chili powder.
- Bring to the boil and reduce glaze to a 1/2 cup of sauce.
- Take off the heat and stir in the lemon juice and finely chopped coriander stalks.
- Fire up the barbecue or griddle pan to piercing hot and brush the glaze on all sides of the rib fingers (giving the meat a bit of extra love).
- Cook the ribs for 2 or 3 minutes or until slightly charred.
- Be sure to constantly baste with the glaze.
- Finish by serving the ribs on a board.
- Drizzle with the final drippings of the glaze and sprinkle with sesame seeds and coriander leaves.
Recipe Notes
Just make sure everyone is wearing a bib and that there are plenty of napkins to go around. This is one you embrace as mess is just part of the flavour, says Dan.
*