Coconut Braised Sticky Char Siu Wild Venison Ribs

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

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

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.