Baked Beef Ribs with Coconut Cream Sauce


  •  1Kg beef ribs (short ribs), cut ‘English Style’ into small sections**
  • 60g unsalted butter, softened
  • 1/2 cup garlic, sliced thinly
  • 6 small sprigs of thyme
  • 2 sprigs of parsley

For Marination

  • 1/4 cup olive oil
  • 2 teaspoons mild chilli powder
  • 2 teaspoons paprika
  • 2 teaspoons black peppercorns
  • 1 teaspoon dry mustard powder
  • 3/4-1 teaspoon sea salt flakes
  • 2 teaspoons molasses (or dark brown sugar)
  • 2 teaspoons tomato paste
  • 2 teaspoons red chilli sauce
  • 2 teaspoons Worcestershire sauce
  • Zest of one lemon (about 1 tablespoon)

For Coconut Cream Sauce:

  • 1-2 teaspoon olive oil
  • 1 small yellow onion / Vidalia, chopped
  • 1-2 clove of garlic, chopped finely
  • 150-200ml Kara UHT Coconut Cream
  • 1 tablespoon lemon juice
  • 1 sprig of parsley, chopped
  • Salt and black pepper, to taste


  1. Pat the beef short ribs dry and rub thoroughly with the softened unsalted butter.
  2. Mix all the ingredients for marination well, pour over the buttered ribs and add the sliced garlic. Rub well to coat evenly.
  3. Add thymeand parsley to the ribs, toss once more.
  4. Cover and marinate the beef ribs overnight, or at least 8 hours in the fridge.
  5. Remove from the fridge at least 30 minutes before baking.
  6. Preheat oven to 135 degC (275 degF).
  7. Place a sheet of heavy-duty aluminum foil over a baking tray, place the ribs in the center of the foil, bone side down, pack close together, and wrap tightly from all sides. Repeat the process with another sheet of aluminum foil to secure with a double layer**.
  8. Place the baking tray in the middle wire rack of the oven, with a tray of water placed below to provide steam and keep the ribs from cooking dry**.
  9. Bake for 4 hours at this low temperature. Top up the water as needed.
  10. After 4 hours, remove the ribs from the oven and carefully open the foil packet. The ribs are done when the meat is visibly pulling away from the bone and are fork tender.
  11. Pull the foil packet out of the oven and keep wrapped for 10 minutes.
  12. Adjust the oven temperature to broil.
  13. Remove the beef ribs from the foil packet into an oven-proof dish and keep them covered.
  14. Drain the liquid from ribs baking and discard the excess oil layer.
  15. Heat olive oil in a skillet. Then add onion and garlic, sauté till softened and slightly change in color.
  16. Pour in the reserved liquid from ribs baking and bring to a boil. Simmer for five minutes.
  17. Add Kara UHT Coconut Cream and stir briskly to incorporate. Simmer on low for a minute more, then add lemon juice, parsley, salt, and black pepper to taste.
  18. Pour the coconut cream sauce over the baked ribs and put in the oven to broil for 2-3 minutes or until the sauce is bubbly and lightly caramelized around the edges.
  19. Remove the ribs from the oven and rest for a few minutes.
  20. Ready to be served with creamy mashed potato and boiled vegetables, potato salad, or corn on the cob.


  • Request the butcher to remove the fats, silver skin, and membrane from the beef ribs. The silver skin is an extremely tough connective tissue, which is a protein, and it remains tough and chewy even after cooking.
  • Remove too much fat from the ribs will make them dry and stiff, tough to cut through, and unpleasant to eat. However, if you do not trim enough fat, this will lead to uneven cooking. A good guideline is to remove about 1/8 of an inch of the fat.
  • The method of wrapping the ribs and meat during smoking or slow roasting is known as “Texas Crutch”, it is a classic way to make a great BBQ. This method keeps the meat from drying out during long baking time, where sealing with aluminium foil helps to trap the juices and fat so that they are reabsorbed, which also keeps the meat moist.
  • Placing a tray of water while baking, helps to regulate the heat and distribute the temperature evenly. It will also help to keep the meat moist.

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