East Meets West: Char Sui Beef Short Ribs

For the Char Sui Beef Short Ribs:

• 1 Kg Beef short ribs
• ‘China Town’ rub from Norfolk Smoke Pit
• Good quality salt (For dry brining)
• Apple cider vinegar, water, and bourbon whiskey (For spritzing)

For the Sticky Jasmine Rice:

• 1 Cup Jasmine rice
• 250 Ml Water
• 200 Ml Coconut milk (½ can)
• Pinch of salt

For the Asian Slaw:

• ½ Red cabbage, thinly sliced
• 2 Carrots (Julienned or grated)
• 4 Spring Onions (Thinly sliced)
• 1 Handful of fresh coriander, chopped
• 2 Tbsp Sesame oil
• Juice of 1 lime
• 1 Tbsp Honey
• Salt and pepper to taste

For the Chilli and Ginger Green Beans:

• 250 Grams Fresh green beans (Trimmed)
• 2 Tbsp Olive oil or sesame oil
• 1 Thumb-sized Piece of ginger (Finely grated)
• 2 Garlic Cloves (Minced)
• 1 Red chilli (Finely chopped)
• Salt to taste

For the ‘China Town’ Infused Plum Sauce:

• 6 Ripe plums (Pitted and chopped)
• 2 Tbsp ‘China Town’ rub
• 2 Tbsp Honey
• 2 Tbsp Soy sauce
• 1 Tbsp Rice vinegar
• 1 Thumb-sized Piece of ginger, finely grated
• 2 Garlic Cloves, minced
• 1 Red Chilli, finely chopped (Optional)
• 100 Ml Water
• Fresh lime juice