Sticky beef ribs with macadamia Bulgogi sauce

Sticky beef ribs with macadamia bulgogi sauce (courtesy Australian Macadamias)

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?