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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

sticky beef spare ribs

soullachamberlain

IMG_2149 Who doesn't like sticky ribs? My kids and I devoured these for dinner tonight.The kids love gnawing on the rib bones and dipping the meat into the sticky sauce.

Super simple to make, ridiculously delicious and nutrient-dense (they are my 3 key cooking criteria). Here's the recipe:

  1. 2 pastured beef spare ribs (I bought these from Kingsleys Meats)
  2. marinade ingredients:
    • 15g garlic
    • 1 tablespoon Worcestershire sauce (I like the Melrose brand as its the cleanest).
    • 1 tablespoon maple syrup
    • 1/4 cup balsamic vinegar
    • 1/8 tsp salt
    • cracked pepper

Blend the marinade ingredients with a hand held (stick) blender well mixed. Pour over the ribs in an oven proof baking dish. Allow to marinate in the fridge for 2+ hours if time permits. Before popping into the oven, brush the ribs with the marinade mixture from the bottom of the dish with a cooking brush. Cook uncovered at 80 degrees Celsius for 6 hours (or higher temp for shorter time. Don't cook above 120 degrees as high temp cooking denatures fats and proteins and causes inflammation).

Once or twice while the ribs are cooking, baste them with the marinade mixture from the bottom of the dish. Baste again just before serving.

Serves 2-3 (2 ribs served me plus 2 kids with some left overs- the one I bought were HUGE).

I teamed this with some steamed Asian greens and a cup of home-made chicken broth.

For the greens I steamed boy choy until soft and dressed it with olive oil, a splash of tamari (wheat free soy sauce), a handful of roughly chopped mint and scattering of activated  sesame seeds.

If you try this, let me know what you think.