Sweet, sour and sticky ribs make a satisfying meal and this slow cook will not disappoint.
Preheat oven to 160°C.
Heat half the oil in a large saucepan over medium-high heat, add shallots, garlic and chilli and fry, stirring occasionally until tender and shallots are translucent (4-5 mins).
Add stock, fish sauce, palm sugar, lime leaves, coriander, lemongrass, shitakes and the coconut milk and simmer to allow for flavours to infuse (6-8 mins).
Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 mins). Transfer to a roasting pan to fit snugly in a single layer.
Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice. Adjust seasoning with more lime juice, fish sauce and palm sugar for a sour, salty, sweet balance. Meanwhile, combine rice in a saucepan with 2 cups of cold water and 1 teaspoon of sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 mins).
Remove from heat and stand covered to steam for 10 mins. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.
2 tablespoons coconut oil
3 red shallots, thinly sliced
2 garlic cloves, finely chopped
3 small red chillies, thinly sliced, or more to taste, plus extra to serve
500mls (2 cups) Foundation Foods beef stock
70mls Mega Chef fish sauce
50g Jenny’s palm sugar, grated
6 kaffir lime leaves, crushed in your hand
4 coriander stalks, leaves reserved to serve
2 lemongrass stalks (white part only), bruised
10g dried shitake mushrooms, soaked in boiling water for 30 mins, drained; large shiitakes halved
600mls Trade Aid canned coconut milk
8 Greenlea beef short ribs
50g enoki mushrooms
Juice of 1 lime, or more to taste, plus wedges to serve
170 grams (1 cup) Healthy red cargo rice, rinsed
Phoenix fried shallots, to serve