Oh my goodeness, finger-licking beef ribs in a sweet yet spicy marinade. 1 hour to prep and 1 hour to cook. Serves 4 people.


  • 12 cup tomato sauce
  • 1⁄4 cup Kauai honey
  • 2 tablespoons Shoyu
  • 2 tablespoons malt vinegar
  • 1 tablespoon course brown sugar
  • 1 teaspoon powdered mustard
  • 2 pounds beef ribs
  • Vegetable oil, for deep-frying
  • 4 fairly large potatoes, peeled and thinly sliced
  • Dressed spinach leaves, to serve

Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.

Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.

Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.

Serve ribs with potato slices and spinach.

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