Slow Cooked Beef Ribs Sichuan Style

Serves 10-12
Time 1 hour 30 minutes


5kg beef ribs
1/2 cup water

1 red chilli, sliced
1 red onion, diced
6 cloves garlic, sliced
3 tbsp ginger, sliced into matchsticks
4 star anise
1 tbsp five spice
1 cinnamon stick
1 tbsp whole Sichuan peppercorns
3 tbsp dried chilli flakes
12 dried whole chillies, crushed
2 tbsp chilli paste
2 tbsp Sichuan peppercorn, ground
¼ cup brown sugar
1 cup Chinese rice wine
1 bottle light soy sauce
1 spring onion, roughly chopped
1 bunch coriander, roughly chopped  

1 bunch coriander
1 red chilli, thinly sliced
1 spring onion, thinly sliced


Season ribs with a good pinch of salt. 

Combine all of the ingredients for the marinade in a large bowl. Coat ribs in a few spoonfuls of the marinade, allow to marinate for a few hours if possible. 

Fold the ribs and place in a pressure cooker, pour over the remaining marinade and add ½ cup water. Place on a medium heat and bring to the boil. 

Once at pressure, turn down to a low heat and allow to simmer for 45 minutes, check the meat and cook for another 15 minutes if needed. Let the steam out and open to cool down.