The tamarind adds a lovely sour note to the ribs while the honey provides a delicately rich sweetness. Always choose great ingredients, and you’re halfway to awesomeness!! You’ll need to begin this recipe a day ahead. Serves 6-8

2kg beef short ribs – I bought these from Feast! Fine Foods
4 cups chicken stock
1 cup honey, plus extra – I used raw unfiltered Blue Gum from DoBee Honey
120g tamarind pulp, softened in 1/2 hot water for 30 minutes, then pressed through a fine sieve (solids discarded) – available from
Beech Organics @ Plant 4 Bowden
1/3 cup fish sauce
1/3 cup tamari sauce (or alternatively use soy sauce)
To Serve – coriander, mint, Thai basil, thinly sliced long red chilli and shallots, and steamed rice

Paste
8cm piece ginger, coarsely chopped
8 garlic cloves, coarsely chopped
1 brown onion. peeled & chopped
3 coriander roots, chopped
zest of 1 large lemon

Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep cast iron pot (with lid) to fit snugly.

For paste, pound to make a paste in a mortar and pestle.

Heat honey, stock, tamarind, fish sauce, tamari sauce and paste in a pot, pour over the ribs, cover with lid then roast until ribs are very tender (2½-3 hours).

Separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight).

Skim fat from stock (discard), then add 1-2 tlb extra honey, reduce stock in a saucepan over medium heat by 1/3; stock should be thickened and very fragrant).

Add ribs to the sauce and turn occasionally until warmed through (about 4 minutes). Serve hot topped with, herbs, chilli and fresh shallots, with steamed rice.