Coconut Braised Sticky Char Siu Wild Venison Ribs
Keep napkins close at hand: Jess Dolman's recipe for Cantonese barbecue venison ribs is finger-licking good.
1 L coconut cream
1 L chicken stock
2 red chillies
1 head garlic
2cm piece ginger
1 tsp szechuan pepper
1 tsp fennel seed
1 star anise
1 cinnamon stick
1/2 tsp cloves
1 rack venison ribs
20ml veg oil
Char Siu Sauce Ingredients
1 tbsp light soy
1 tbsp dark soy
1/2 tsp pepper
1 tbsp hoisin
2 cubes fermented bean curd
1/2 tsp Chinese 5 spice
1 tbsp honey
1 tbsp shaoxing wine
How to make it
- Heat up large skillet/frypan with oil and seal off ribs. Get a nice colour all the way around.
- Place ribs in deep roasting tray and cover with all roasting ingredients above.
- Cook for 3 hours on 160C. Take out of liquid and let cool in fridge.
- Strain stock and reserve in fridge. This sauce is delicious used in a curry or even just straight up over rice for a quick snack.
For the char siu sauce
- Place all char siu ingredients in saucepan and heat up to boil and turn off, mixing all the while.
- To finish ribs cut each rib separately.
- Place ribs on roasting rack and brush char siu liberally all over.
- Roast at 200C for 15 minutes, basting the ribs a few more times throughout the time.
- Your ribs are finished when they are golden, caramelised, sticky and looking bloody delicious.
- Garnish with toasted sesame and serve with kimchi. Make sure you have a pile of napkins ready.