The beef ribs have to be just that, beef ribs. Sometimes you can buy them with the bone, the layer of meat attached to the bone, a layer of fat and then another layer of leaner meat on top of it all. This is what you do not want! The top layer of lean eat will overcook and go hard, a less than desirable result for your ribs. So either buy the ribs that doesn’t have this outer layer of meat, or else pull it off leaving only the layer of fat and the fatty meat closest to the bone.
Browning seals in the flavour, no Gordy, browning adds colour and caramelisation but actually adds to the amount of liquid lost!! Browning is a matter of personal taste, for me it does is make the meat look more desirable and provides a level of caramelisation that I like and so I do certainly like to brown the meat in a hot pan before I start the cooking process. Try and get some good colour on the meat, and don’t worry how long it takes, the ribs can handle the heat and duration.
My Asian stock is about 2 years old and its this that we used for the beef ribs. Before using the stock, make sure you boil it for a few minutes to ensure that any bacteria that inevitably develops, is killed and rendered harmless. Sounds yucky, but what do you think most restaurants do with their master stock ?? The stock is supplemented with garlic, ginger, spring onion and a little sugar. To increase the volume, equal parts of water and Shao Shing wine are added. In the end, you have a deliciously rich and flavoursome stock for which to slow cook your ribs. Feel free to add soy, katchup manis or similar, but stay clear of herbs and non-Asain flavours.
12 hours later the ribs are almost done !
Sear the ribs of a red hot bbq grill and liberally splash with the reduced stock. Unfortunately it makes a hell of a mess of your barbie, but all that smoke coats the meat in loving flavours and sure enough to get your neighbours talking.
Serve on a plate of mash and dribble more of that sticky sauce over the top.
Lastly and very importantly, allow your stock to cool and the fat to form on the surface. Scrape all the fat off and then pour the stock through a double muslin cloth filter to remove all the solids. Freeze and treasure this stock for your next cooking adventure.