Beef spare ribs, aged malt vinegar

Beef spare ribs, aged malt vinegar

Pip Lacey here presents a very simple but unusual way to cook brined beef short ribs: deep-fry them.
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  1. Step 1

    Toast the coriander seeds, star anise and cloves in a pan. Add the toasted spices and all the other aromatics to a large pan. Add the salt and water, and then bring to the boil to dissolve salt. Take off the heat and chill
  2. Step 2

    Once the brine is cool, add the ribs and brine them in the fridge for 2.5 hours
  3. Step 3

    Once brined, cut the rack of ribs into single ribs and pat dry with paper towels
  4. Step 4

    Fill a large, deep pan with a few centimetres of oil, and heat up to 180°C
  5. Step 5

    Toss the ribs in gluten free self raising flour and deep-fry for 5 minutes at 180°C. Serve drizzled with aged malt vinegar