Ingredients
- 1 kg of short ribs, 4 pieces works best
- 2 tbsp of light brown sugar
- 1 tbsp of vegetable oil
- 400 ml of coconut milk
- 75 ml of rice vinegar
- 1 tsp of ground black pepper
- 6 cloves of garlic, peeled and bashed
- 1 red chilli, chopped. Plus 1 chilli deseeded and shredded to serve
- 1 handful of coriander, leaves
- 125 ml of soy sauce
- 2 star anise
- 2 bay leaves
Method
Step 1
Heat the oil in a lidded casserole pan and cook the ribs for a few mins on each side until golden. Add the rest of the ingredients, stir well and bring to the boil. Cover with a lid and turn the heat down to low. Cook for 1 hr 30 mins-2 hrs, covered, stirring and turning the ribs every so often until the meat is tender.Step 2
Once the ribs are done, carefully lift them from the pan, remove the bones and chop up the meat. If you feel the sauce is too thin, return the meat to the sauce and bubble for a few mins to reduce and thicken. Top with the coriander leaves and chilli and serve with rice.