- Inspiration is keeping it simple and keeping it local. The procedure.
- Good things like the marinade and simmer take time.
- A massive reduction to deepen the flavor.
- How about hoisin and some caramelization?
The delicate sweet touch of honey drives flavor profiles around the world in many directions. Inspiration for this dish stems from a cow’s rib. Buddys’ to be specific, he was raised near lake Okeechobee Florida on a small farm focusing on grass fed beef. Keeping it local, honey sounded complementary to build this recipe off of.
Step 1. Find a large enough container to fit the ribs, fish sauce, honey (not all), garlic, ginger and oil. Marinate 20 minutes or up to two days.
Step 2. Involves putting the stove top on high temperature, searing the ribs in a smoking hot iron skillet lined with fat. At 2 minutes a side, individually each ribs should be brown in around ten minutes.
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Step 3. Along with the seared ribs, add remnants of marinate to a deep pot with a lid. Fill that pot with water, almost submerging the ribs. Simmer (around 185F) until tender around two and a half hours.
Step 4. Strain, skim (fat), and reduce broth by 8 times. Have the ribs in the oven on broil for a few minutes to get them crispy. After the broth is reduced add the rest of the honey and hoisin to make the sauce. Baste ribs by brushing the sauce on the top and broiling a few times to infuse the sauce on to the rib. It’s around one two minutes cooking time between each baste.
Ingredients List
2.5 pounds of beef ribs
Marinate
2t fish sauce
2t honey
6 cloves garlic
2t black sesame oil
1/2 c fresh ginger
Broth
Water to cover ribs almost all the way
1T molasses
Ginger Honey Sauce
Reduced broth 8x
1C (minus 2 t, for marinate) of honey
2t hoisin (optional).
Garnish green onions and cilantro
