Recipe: Barry's Braised Horridon Ribs


Feast your eyes on this epic recipe Barry created for the World of Warcraft Ultimate Battle. These are some monster ribs, cooked super slowly to have them falling off the bone by the time you eat them. The sauce is sticky and sweet... perfect with a tangy slaw.


For The Ribs

  • 3 cloves garlic
  • 1 red chilli
  • 2 star anise
  • 50 ml light soy sauce
  • 250 ml pineapple juice
  • 350 ml beef stock
  • 225 g soft light brown sugar
  • 1 kg beef short ribs

For The Slaw

  • 150 g raw beetroot
  • 1/4 red cabbage, finely sliced
  • 50 g dates, pitted and roughly chopped
  • 1/2 bunch parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
Cook the Beef

Step 1

Cook The Beef

Peel and crush the garlic and throw it into a large saucepan with a lid. Slice the chilli and add to the saucepan with the star anise, sugar and soy sauce. Pour in the pineapple juice and stock, then submerge the ribs and add the lid. Preheat the oven to 140°C. Place the pan into the oven to cook for 3-4 hours. Scoop the ribs from the liquid, transfer to a plate and cover with tin foil to keep warm. Reduce the marinade to a loose syrupy consistency.

Make the Slaw

Step 2

Make The Slaw

Peel and grate the beetroot. Shred the red cabbage. Tip the beetroot into a large bowl, followed by the red cabbage, dates and parsley. Whisk the dressing ingredients together in a small bowl. Just before serving, drizzle over the salad and give it all a good toss. Season well with salt. Serve the ribs and slaw. Drizzle with the reduced marinade. Serves 2

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