Sichuan Short Ribs
Sichuan Short Ribs



  • 4 beef short ribs
  • 2 tbsp cumin seeds
  • 1 tbsp sichuan peppercorns
  • 1 tbsp dried chilli flakes
  • 3 tbsp soy sauce
  • 3 tbsp black vinegar
  • 100g brown sugar
  • 750ml hot chicken stock
  • 2 x thumb-sized pieces of ginger, sliced
  • 8 cloves of garlic, bashed
  • Bunch of coriander, stalks removed and chopped
  • Preheat the oven to 160C. Season the ribs well and snugly place in a roasting tin. Toast the cumin seeds and peppercorns in a dry pan, then crush with a pestle and mortar before adding to the roasting tin with the chilli flakes. Whisk together the soy, vinegar, sugar and stock and pour into the roasting tin, then tuck the sliced ginger, coriander stalks and garlic cloves between and under the ribs. Cover the ribs with baking paper, seal with foil, and bake for 5 hours.
  • Remove from the oven and leave to cool slightly. Remove the ribs to a plate and pour the liquid into a large pan and cook until reduced and sticky. Remove and discard the garlic, ginger and coriander. Brush the ribs with the glaze and grill for a couple of minutes, then brush again with the glaze and grill on the other side for 2 mins more. Serve with your choice of salads and sides.
6 hrs
4 serving

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