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Smokey Beef Rib Fingers With Kimchi Coleslaw and Bao Buns


Heat the oven to 150C.

1.Mix the dry rub ingredients together. Use to coat the ribs and let marinate overnight in the fridge.
2. In a medium sized saucepan, mix together the bbq sauce ingredients. Bring to the boil and simmer over a gentle heat for 2 minutes or until thick and bubbly.
3. Place the ribs in a large baking tray. Add half the sauce, and the beef stock, cover and bake for 4-5  hours.
3. Remove the foil, add the rest of the sauce, bake uncovered  for another 30 minutes. 
4. Shred the meat and stir through the sauce. Mix the kimchi through the coleslaw.
5. Serve on the bao buns with the coleslaw, pickles and coriander.