Sticky beef ribs American-style
Serves: 4 | Preparation time: 75 mins | Cooking time: 60 mins
1kg Tasman yearling beef ribs
½ cup tomato sauce
¼ cup honey
2 tbsp Chang's Soy Sauce
2 tbsp malt vinegar
1 tbsp brown sugar
1 tsp powdered mustard
Vegetable oil, for deep-frying
4 Sebago potatoes, peeled, very thinly sliced
Dressed spinach leaves, to serve
- Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
- Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
- Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.
- Serve ribs with potato crisps and spinach.