Every time I see beef ribs in the butcher shop, my mouth starts watering. I love them so. Alas, my man doesn't have the same fondness for this delicious meat-on-the-bone indulgence. Perhaps I need to juzz up my recipe for beef ribs, or find one he's sure to like. Here's the dish that could be just the thing! A macadamia extravaganza that calls for Australian macadamias in both the sauce and the sprinkle, as well as macadamia oil in the dressing. This Bulgogi sauce is a macadamia twist on a traditional Korean sauce, and equally delicious when used as a marinade or for dipping these delicious sticky beef ribs. PS he loves it! STICKY BEEF RIBS WITH MACADAMIA BULGOGI SAUCE For the ribs: 1.8 kg beef short ribs, cut into 7cm pieces 5cm piece ginger, sliced 4 cloves garlic 1 onion, quartered 1/3 cup soy sauce For the macadamia bulgogi sauce: ½ cup roasted macadamias 2 tablespoons Korean bean paste 1 tablespoon crushed chilli paste (sambal oelek), or to taste 2-3 cloves garlic, peeled ¼ cup rice wine 3 tablespoons soy sauce 2 teaspoons caster sugar, or to taste 3 tablespoons macadamia oil For the macadamia, chilli and coconut sprinkle : ¼ cup raw macadamias, finely chopped ¼ cup shredded coconut 1 tablespoon crushed dried chilli, or to taste 2 teaspoons macadamia oil For the macadamia oil and lime dressing: ¼ cup macadamia oil 1 teaspoon Dijon mustard 1-2 cloves garlic, crushed 1 teaspoon lime zest, finely grated 2 tablespoons lime juice ½ teaspoon sugar salt to taste For the crisp vegetable, watercress and herb salad* watercress or salad leaves daikon, julienned cucumber, julienned enoki mushrooms, julienned coriander leaves *Note: You can use any crisp salad leaves, herbs and vegetables of your choice in this salad. Method: Place the ribs in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Skim any scum that rises to the surface, add remaining ingredients and continue to simmer for 1½ hours. Remove ribs and set aside on a baking tray in a single layer, reserving ¼ cup of cooking liquid. Make the Bulgogi sauce by placing all ingredients in the bowl of a food processor and processing until smooth. Add more sugar for a sweeter sauce and more chilli for a spicier sauce. Preheat oven to 180°C. Mix half the bulgogi sauce with the reserved cooking liquid and brush each rib generously. Place ribs in the oven and bake for 20-25 minutes, basting after 15 minutes with any leftover sauce, until the ribs are bubbling. Meanwhile prepare the sprinkle by preheating oven to 180°C and combining all ingredients thoroughly in a bowl. Line a baking tray with baking paper and spread the sprinkle over in an even layer. Place in the oven and cook for 10-12 minutes, until golden. For the dressing, place all ingredients in a jar and shake to combine. Place all salad ingredients in a bowl and toss through the dressing. Serve the ribs with the sprinkle, salad and remaining bulgogi sauce. Serves 6. Preparation time 120 minutes, cooking time 12 minutes. Note: Recipe and image appear courtesy of Australian Macadamias. This is not a sponsored post. Your turn now, dear readers. Do you like Korean food, such as Bulgogi beef? Would you like to try these sticky beef ribs with macadamia bulgogi sauce?
23 Comments
Peter
13/7/2017 03:39:51 am
Yummo!
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Mazzaab
13/7/2017 10:08:46 pm
Thanks Liz, sounds delicious. ??? Am a little confused. Is it Bulgogi or Bulgolgi as both spellings are used in the recipe.? Regardless, am going to cook it for friends next week.
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Lizzy
13/7/2017 10:17:12 pm
Thank you for picking that up. I'm still extremely jet-lagged. Enjoy. Yes, it IS delicious.
Bob Bennett
13/7/2017 03:40:39 am
Love beef ribs Lizzie, thanks.
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Maureen Whitely
13/7/2017 03:41:16 am
As it happens, I bought some Oz macas this week. Perfect time Liz.
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13/7/2017 02:22:52 pm
Love short ribs! And this sauce looks really nice -- Tasty! I'll bet I'd want seconds. :-)
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I love ribs (pork, beef and lamb) Liz and I love Queensland nuts (Genus Macadamia) about as much. The effort of breaking open the shell and finding the delicious edible meaty flesh inside is so good. This week this recipe is even more important with Queensland being so prominent in the news.
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Jenny Andersen
13/7/2017 08:29:35 pm
I love a good rib, my mum had a mid life crisis and went from psychiatric nursing to cooking & running a restaurant in the mid 70s - one of the things she was known far & wide for was her ribs. Margaret Fulton lived nearby and when she came for dinner it was such a highlight!
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13/7/2017 08:56:35 pm
This will be a great addition to our 'finger food Fridays', a tradition we've observed since our working days. Will have to be a finger salad with it, as eating utensils are banned at our Friday night table. I have a big thermos cooker with us in the caravan, so may try and adapt this recipe to cook in that. It'll mean browning them first and then leaving them in the thermos until the meat tenderises, so a bit of a reversal in the cooking process. Will let you know how they turn out.
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14/7/2017 05:52:16 pm
I'm with your man on this one - I find ribs so much work for so little result! But this recipe sounds fantastic. :-)
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17/7/2017 03:00:25 am
Im with Pete on this one, although that may be as I dont really eat red meat these days. Pork ribs would work huh?
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17/7/2017 11:52:51 am
This is definitely a dish my hubby would love. We have recently started enjoying Korean food with a great new resto that opened near our house. I will have to try and make this at home.
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20/7/2017 04:58:00 am
We don't have any exposure to Korean food where we live so I have nothing to compare these to. But they do look good, and we do love short ribs :)
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21/7/2017 02:09:56 am
All of these sound super!!! Thanks for sharing this delicious
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23/7/2017 07:39:27 am
Sorry not a beef ribs fan. I'm not sure I've eaten Korean. Maybe years ago at a restaurant. So I'm not very helpful re this dish. Bet it was good tho. :)
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AFR Romania
29/7/2017 07:37:10 pm
This looks amazing, like something you'd eat in a very fancy restaurant. I might try this at home as i love port but i doubt i will get the same result.
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8/8/2017 11:52:27 pm
These ribs look sticky delicious and I love the macadamia sauce!
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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