Smoked Asian beef Ribs

Chilli Soy Sauce

1. In a small bowl mix the soy, honey, ginger and sesame oil together.
2. Add the chilli, chives and sesame seeds right before poring over the ribs.

Ribs

1. Trim the beef short ribs. Using a sharp knife remove and trim any excess fat from the top of the rib racks.
2. Turn the racks over and carefully remove the membrane. To remove the membrane, use a knife and slide it in between a bone and the membrane gently. Work it around to loosen the membrane. Once it is loose, grab the membrane with some absorbent paper and start working it away from the bones and back of the rack.
3. In a bowl mix the marinate ingredients together.
4. Coat the prepared beef ribs in the marinate and refrigerate overnight or for up to 24 hours. Remove ribs from fridge for 30 minutes before cooking.
5. Prepare the BBQ or side fire box for a low and slow cook at around 266F/130 degrees C. Minion or snake method are both good options for a low and slow cook. Add your wood of choice and wait for that thin, blue smoke to arrive before cooking.
6. Place the ribs on the grill plate and close the lid. Reserve a little of the leftover marinade.
7. Cook the ribs for 1 ½ hours, baste on the remaining marinade. Cook for a further 3-5 hours or until the internal temp reaches 205F/96 degrees C and the ribs probe like butter.
8. Allow ribs to rest before slicing them into individual ribs.
9. To serve, place the rice on a plate and top with the ribs. Pour over a little of chilli soy sauce and sprinkle with fresh chilli, spring onion and sesame seeds.

NOTE: The cooking time will vary depending on the weight, thickness and type of ribs being cooked. Cook until internal temp reaches 203F/205F and the ribs probe like butter.