Caroline Heard’s Sticky Beef Ribs with Dried Figs
Next Dor invites the whole community to join them at 3:30pm on Sunday 5 September as they learn how to make Caroline’s Sticky Beef Ribs.
It doesn’t get stickier, richer, or more delicious than this. Slow-cooked beef ribs infused with deep figs, red wine (if using), and a touch of rosemary. Expect more than one knock on the door when “they” smell this cooking at your house!
Time: 1 hour
Degree of Difficulty: Easy
Health & Allergies: Egg-Free Dairy-Free
Serves: 4 to 6
- 2kgs good quality beef spare ribs
- ½ cup honey
- ½ cup tomato ketchup or sweet chilli sauce
- ½ cup dark soy sauce
- ¼ cup olive oil
- 3 garlic cloves, minced or equivalent minced garlic
- 2 tablespoons dried rosemary
- 1 cup dried Turkish figs, stemmed and halved
- ¾ cup dry red wine (optional)
- Place the ribs in a large roasting pan.
- Combine the honey, ketchup, soy sauce, olive oil, wine if using, garlic, rosemary and figs in a small bowl and pour over the ribs.
- Cover tightly with foil or a lid and marinate in the refrigerator overnight.
- Preheat the oven to 200ºC/400°F.
- Bake the ribs, covered, for 30 minutes.
- Reduce the temperature to 180ºC/350°F and bake for 2 hours more, until the ribs are sticky on the outside and soft on the inside. The figs will likely melt into the rib sauce. If not using wine, you might need to add small amount of liquid if sauce becomes too sticky/dry