The blackberries in this recipe help create a sweet glaze for these ribs – absolutely delicious. Serves 4
¼ cup coconut oil
1 cup blackberries
¼ cup tamari
¼ cup ginger slices
1 clove garlic
2 Tbsp rice wine vinegar
1 kg beef short ribs
- Combine the oil, blackberries, tamari, ginger, garlic and vinegar in a blender and process until a smoothie-like consistency is obtained.
- Place the ribs in a container and pour the marinade on top. Turn the ribs so they are well coated.
- Grill or BBQ the ribs for 4 to 6 minutes on each side, or until the outside is slightly crisp and caramelised.
- Serve with stir-fried Asian greens.