Ingredients
2kg beef short ribs, cut into single ribs 
50g of peanuts, roasted and roughly chopped 
2 spring onions, finely sliced 
1 red chilli, finely sliced 

Stock Ingredients 
2½ litres chicken stock 
200g of Demerara sugar 
60ml of yellow bean paste 
150ml of dry sherry 
300ml of soy sauce 
4 garlic cloves, crushed 
2½cm ginger, sliced 
4 red chillies 
10 cloves 
12 star anise 
2 cinnamon sticks, roughly 6cm in length 
3 slices of mandarin peel 

Equipment 
Pastry brush 

Method
Place all the stock ingredients in a large pan and bring to the boil. Simmer for 30 minutes. 

After 30 minutes of simmering, add the ribs, return to the boil then reduce the heat to low/medium and simmer for 2–3 hours until soft.  The actual time it takes is going to depend on the size of ribs. After 2 hours test how soft they are although this isn’t something to worry about too much right, the worst that will happen is the bone will fall out which never upsets me.  Allow to cool in the cooking liquid. 

Once cold transfer the meat to a dish that will fit in your fridge and place the meat so it is sitting bone down and put in the cooking liquid.  You will need to press the meat down by placing either a plate, or foil over the top and putting tins on the top - this should press the meat.  Leave overnight. 

The next day about an hour before you want to cook, remove the ribs from the stock and place on some kitchen roll to dry off for about an hour. 

After an hour bring the marinade to the boil and reduce to a thick, coating consistency – this is your glaze and will take maybe 15-20 minutes to reduce. 

Set up your braai for direct cooking - you want this hot.  If you have a Kamado Joe or egg then the target temperature is 200c. Put the ribs on and cook for 5–10 minutes, brushing regularly with the glaze and turning frequently so it does not burn.  You want them shiny and lightly charred.  

Sprinkle with the chopped roasted peanuts, chilli and spring onion to finish. 

- Recipe adapted from here