Quick & Easy

Beef ribs with maple & sherry glaze

Beef ribs with a subtle and sweet maple and sherry glaze from Australian Women's Weekly.
beef ribs with maple & sherry glaze
6
30M

Ingredients

Method

1.

Pound lemon grass, lime leaves, salt, ginger and garlic in mortar and pestle until fragrant.

2.

Combine lemon grass mixture with remaining ingredients in large bowl. Cover; refrigerate 3 hours or overnight.

3.

Remove ribs from marinade; transfer marinade to medium saucepan.

4.

Cook ribs on heated oiled barbecue (or grill or grill pan); season to taste. Remove ribs from barbecue; cover, stand 5 minutes.

5.

Meanwhile, bring marinade to the boil; reduce heat, simmer, uncovered, about 10 minutes or until thickened.

6.

Serve ribs drizzled with marinade.

Kaffir lime leaves, also known as bai magrood, look like two glossy dark green leaves joined end to end, forming a rounded hourglass shape. They’re available from Asian food stores, greengrocers and some major supermarkets. A strip of fresh lime peel may be substituted for each makrut lime leaf.

Note

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