Braised short ribs with spring onion and coriander

• beef short ribs↗1rack
• red wine↗400ml ml
• smoked paprika↗2 tsp tsp
• light brown sugar↗1 tbsp tbsp
• garlic powder1 tsp tsp
• onion powder1 tsp tsp
• ground black pepper↗1 tsp tsp
• chili↗1 tsp tsp

  powder

• ginger, size of a large finger

  sliced

• spring onion↗2

  sliced

• red onion↗½

  sliced

• light brown sugar↗25g g
• red wine vinegar50ml ml
• French mustard↗25g g
• tomato ketchup↗175g g
• коричневий соус↗175g
• кінза↗½ small pack

  листя зібрано і подрібнено

• зелена цибуля↗2

  тонко нарізані

• халапеньо↗2

  або великі зелені перці, тонко нарізані

• підсмажені кунжутні насіння1 tbsp
• лайм↗1

  тонко нарізаний

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C/120 °C with convection/gas 1. Mix the spice ingredients with 1 tsp fine salt. Rub the mixture onto all the ribs, place them in a roasting pan and pour the wine over. Cover with foil and bake. Cook for 4 hours.

2. 2

   Meanwhile, prepare the barbecue sauce. Sauté the ginger, spring onion and red onion for about 10 minutes. Add all the remaining ingredients and bring to a gentle boil, then blend into a smooth sauce using an immersion blender.

3. 3

   Remove the ribs from the oven and strain the liquid. At this stage you can cover and refrigerate the ribs overnight, keeping the wine separate in the fridge to remove the fat in the morning. If cooking straight away, skim the fat from the liquid. Raise the oven temperature to 180 °C/160 °C with convection/gas 6. Keep the ribs covered and reduce the liquid on the stovetop for 5–10 minutes, then stir in the barbecue sauce.

4. 4

   Brush the ribs with barbecue glaze (reserve some for serving with the ribs later), then return to the oven for 15 minutes.

5. 5

   Serve, sprinkling coriander, spring onion, chili and toasted sesame seeds.