This recipe takes inspiration from my earlier twice-cooked drunken ribs but with some key differences. It uses pork short ribs instead of beef and incorporates an Asian twist with spices like star anise, cloves, and cinnamon. For the braising liquid, I’ve swapped sweet red wine for a combination of dry red wine and port, creating a rich, complex flavour.
The reciped for the twice-cooked drunken beef ribs can be found here.
The dish can be prepared entirely in a large ovenproof casserole or started in a pot and transferred to a baking dish for the oven. A critical tip: when baking, ensure the ribs are arranged in a single layer to cook evenly.
Ingredients
Meat:
- 2kg pork short ribs, cut between the bones
Rub:
- 20ml whole coriander seeds
- 10ml whole black peppercorns
- 5 whole cloves
- ½ cinnamon stick
- 10ml smoked paprika
- 5ml cayenne pepper
- 45ml sea salt
- 100ml olive oil
Stock:
- 200g carrots, finely diced
- 1 large onion, finely chopped
- 1 celery stick, finely chopped
- 750ml dry red wine
- 250ml port
- 250ml chicken stock
- 4 anchovies, finely minced
- 75ml Worcestershire sauce
- 5 sprigs fresh thyme
- 3 bay leaves
- 50ml honey
Serving:
- A starch like polenta, mash or crusty bread
- Some greens like rocket
Method
Prepare the rub
Dry roast the coriander seeds, peppercorns, cloves, and cinnamon stick in a pan over medium heat until fragrant and the coriander seeds turn golden brown. Allow to cool, then grind to a fine powder.
Mix the ground spices with the smoked paprika, cayenne pepper, sea salt, and olive oil to form a paste.
Rub the spice paste evenly over the ribs, cover, and refrigerate overnight to let the flavours infuse.
Sear the ribs
Heat a bit of olive oil in a large, heavy-based ovenproof pot over medium-high heat.
Working in batches, sear the ribs until well browned on all sides. Remove and set aside.
Prepare the aromatics and liquid
In the same pot, sauté the onions, carrots, and celery over medium heat for about 8–10 minutes, stirring occasionally, until softened and slightly caramelised.
Deglaze the pot by adding the red wine, port, Worcestershire sauce, and minced anchovies. Scrape up any browned bits from the bottom of the pot for added flavour.
Add the thyme sprigs and bay leaves and simmer until the liquid has reduced by about one-third. Stir in the chicken stock with the honey.
Adjust salt
Assemble for the oven
Return the seared ribs to the pot, ensuring they are arranged in a single layer. If using a separate ovenproof dish, transfer the liquid and ribs to the dish, keeping the ribs in one layer.
Preheat the oven to 180°C. Cover the pot or dish tightly with a lid or foil and place in the oven.
Braise the ribs
Cook for 2 hours or until the meat is tender and easily pulls away from the bone. Check halfway through and stir gently if needed.
Serve
Remove the ribs from the oven and skim any excess fat from the surface of the sauce.
Serve the ribs hot with your favourite sides, such as creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce and add the greens.
Tips for Success
- Marinate for depth: Allowing the rub to penetrate overnight enhances the flavour.
- Layering: Always arrange the ribs in a single layer for even cooking.
- Balancing flavours: The anchovies and Worcestershire sauce provide umami, balancing the sweetness of the port. Adjust salt and seasoning as needed before serving.
