These are a firm dinner party/BBQ favourite in my house! The smell is amazing and the conventional cooking – followed by the most insanely rendered fat from Roccbox is an absolute winner! You can have the Roccbox turned right down and do the whole recipe in Roccbox should you prefer…
Fire your Roccbox up to reach 220°C.
To make the marinade, combine the ginger with the hoi sin, soy, maple and vinegar and massage thoroughly into the short ribs before covering and leaving to marinade for at least 2 hours but preferably overnight.
To begin cooking, transfer the ribs and all the excess marinade to a snug fitting dish and cover tightly with foil. Cook in a conventional oven for 2 1/2 – 3 hours at 180°C.
When ready to finish the ribs, pour the stock into the dish along with the ribs and transfer to Roccbox for 10-15 minutes. The rolling flame will ensure beautiful charring on the fatty meat whilst the high heat on the stone will provide a quick reduce for the stock and glaze to combine – perfection!
Serve with sliced chillies, picked coriander and rice.