Ingredients:

1/2 cup Sriracha chilli sauce
1/4 cup maple syrup
1 lime, juiced
1 tblspn soy sauce
3cm oiece ginger, peeled, finely grated
3 cloves garlic, crushed
1 tspn smoked paprika
2 meaty beef ribs, halved
2 tblspns vegetable oil
1 brown onion, thinly sliced
1 cinnamon stick
1/4 cup shaoxing wine
1 cup apple cider
1/2 cup chicken stock
Coriander, to serve

Serves: 4
Preparation time: 30 minutes

Method:

Combine the chilli sauce, maple syrup, lime juice, soy sauce, ginger, garlic and paprika in a jug. Place the ribs in a glass or ceramic bowl. Pour over the marinade and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.

Preheat oven to 150°C. Heat the oil in a large ovenproof saucepan over medium-high heat. Remove ribs from marinade, reserving marinade. Add the ribs to the pan and cook for 20 seconds each side or until golden brown. Transfer to a plate.

Add the onion and cinnamon to the pan and cook, stirring, for 8-10 minutes until onion caramelises. Add the wine and reserved marinade and cook for 1 minute or until heated through. Add the cider, stock and ribs and bring to a simmer. Cook for 10 minutes or until sauce thickens slightly. Remove from heat.

Place a piece of baking paper over the ribs. Tightly cover the pan and bake in preheated oven, turning occasionally, for 3 hours or until meat is tender and falling off the bones. Serve ribs with the sauce from the pan. Sprinkle with coriander and serve immediately.

Contributor: Cam