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Grilled Beef Ribs with Orange, Mint & Cherry Tomato Salad

Grilled Beef Ribs with Orange, Mint & Cherry Tomato Salad



3kg beef short ribs
1L coconut cream
2L chicken stock
5 lime leaves
1 stem lemongrass
100g ginger

Sweet chilli dressing:

100mL sweet chilli sauce
50mL lime juice
Fish sauce to taste


3kg braised beef ribs
50mL sweet soy sauce
50mL oil
1 Tbs salt


2 bunches coriander/cilantro, leaves only
2 bunches mint, leaves only
100g red onion, thinly sliced
100g orange segments
1 punnet cherry tomatoes, cut in half
50g roasted sesame seeds
50g red chilli, julienned
10g lime leaf, julienned
50g ginger, julienned
2 sticks lemongrass, thinly sliced
250mL sweet chilli dressing



On barbeque, char the ribs on the outside to seal the meat.

In a pot bring to boil the rest of the ingredients. Place ribs in a tray and pour liquid mixture on top. Cover tray with foil and place in a pre-heated oven at 200 C for 2.5 hours.

Check to see if ribs are tender at this time. They may need another 30 minutes. Take out of tray and cool down for 2 hours before grilling.

Sweet chilli dressing:

Combine sweet chilli sauce and lime juice in a bowl and mix together. Add fish sauce little at a time, tasting as you go. It should taste sweet, sour and a little salty.

Beef ribs:

Pre-heat barbeque to medium heat. In a bowl, place ribs and coat with sweet soy, oil and salt. Place ribs on barbeque and slowly grill, turning every so often to get them charred all over.


In another bowl add coriander, mint, orange segments, onion, cherry tomatoes, half the sesame seeds, chilli, lime leaves, ginger and lemongrass. Mix well then toss with some of the sweet chilli dressing.

To serve:

On a platter place ribs and dress with leftover dressing. Gently place salad all over the ribs and sprinkle rest of the sesame seeds over the top, then serve.

Credits: Head Chef Ben Bertei in ‘Hot Plate: Asian-Inspired Barbecue’ by Spirit House

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