Beef Short Ribs with Coconut Sugar Marinade

Ingredients
  • 6 lbs beef short ribs
  • 1 oz rock salt
  • 1/2 oz freshly ground black pepper
    • Marinade
  • 7 oz coconut sugar
  • 1/2 cup white wine vinegar
  • 1 cup Japanese Mitsukan vinegar
  • 2 oz garlic, chopped
  • 1/2 cup ginger juice
  • 1 1/2 cup barbecue sauce
Directions
  • Mix together the salt & pepper & rub all over the ribs.
  • Place the ribs in a clean plastic bag & let stand for 2 hours in the refrigerator.
  • Combine together the ingredients of the marinade & puree until smooth, using a blender or a hand blender.
  • Open the plastic bag & pour in the marinade. Tightly knot it again & marinate for 24 hours in the refrigerator.
  • Take a wide casserole & arrange the ribs layer by layer, pouring the marinade over it.
  • Slow Cook, covered over low fire until tender, about 3 to 4 hours.
  • When fork tender, drain & strain the cooking juices into a saucepan & cover the pot with the meat.
  • Add 3.5ozs of coconut sugar to the strained cooking juices & simmer for 10 minutes until the flavor has body. You may add water as you deem necessary.