2kg (4.4 lb) beef short ribs
1 bottle Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) or 1 qty Chilli Ginger Marinade (recipe below)
slice spring onion (scallions) to serve
Chilli ginger marinade:
4 large red chillies (about 50g), sliced
6 garlic cloves
6 cloves pickled garlic (optional)
5cm piece ginger, roughly chopped
3 tbsp soy sauce
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
¼ cup water
Make the marinade by placing all the ingredients in a food processor and blend until smooth.
Season each piece of beef generously with salt. Add a little oil to a large frying pan and sear beef in batches for 1-2 minutes each side or until caramlised and even browned. Transfer beef pieces to the bowl of a slow cooker as they are finished browning.
Once all the beef pieces are browned, pour the marinade into the hot pan to deglaze. Use a wooden spoon to scrape up all the flavour and bits and pieces from the bottom of the pan. Simmer for about a minute then pour over the ribs in the slow cooker. Cook for 6 hours on low.
Preheat oven grill to high.
Gently remove the ribs and transfer to a baking tray. Pour the braising liquid into a pan and simmer over high heat for 10 minutes or until thickened slightly.
Brush the ribs with the reduced braising sauce. Place under the grill for 5-10 minutes until sticky and charred at the edges.
Sprinkle with spring onion.