Directions

1. Mix all the ingredients in a bowl. You can process them but, I prefer the chunkiness.

2. Season each piece of beef generously with salt. Let sit for 10-30 minutes (the longer the better to allow season to penetrate).

3. Add a little oil to a large frying pan and sear beef in batches for 1-2 minutes each side or until caramelised and evenly browned. Transfer beef pieces to the bowl of a slow cooker as they are finished browning. (I use my pressure cooker/ can also be a slow cooker or all be cooked in one pan in oven).

4. Once all the beef pieces are browned, pour the marinade into the hot pan to deglaze. Use a wooden spoon to scrape up all the flavour and bits and pieces from the bottom of the pan. Simmer for about a minute then pour over ribs in the slow or pressure cooker. (See cooking times below).

5. Preheat oven/grill to high (200°C/400°F). Gently remove the ribs and transfer to a baking tray. Pour the braising liquid into a pan and simmer over high heat for 10 minutes or until thickened slightly.

6. Brush the ribs with the reduced braising sauce. Place under the grill/broiler for 5-10 minutes until sticky and charred at the edges.

7. Sprinkle with spring onions and serve on its own or with fluffy coconut rice.