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Chilli Jam Short Ribs


Chilli Jam Short Ribs


For this recipe, I wanted to make ribs to the next level. In order to do this I decided to brine the ribs in an 8% salt solution and leave them overnight until ready to cook. You can leave this phase out if you want, but I highly recommend brining before as it enhances both the flavour and tenderness of the ribs. For the jam, I simply wanted to throw in as many aromatics as possible to give the ribs an intense kick. I divided this recipe up into day 1 and 2 as the brining process takes around 12-15 hours Let’s cook ribs!


Day 1
  1. Start with the brine, in a large pan add 1.5 ltr water, 80g sea salt, 40g pink sea salt, 4 star anise, 1 tbsp black peppercorns, 5 dry red chillis and 1 tbsp of Szechuan peppercorns. Bring the brine solution up to a boil and boil for 15 minutes to dissolve all of the salt. Allow the brine to cool until it reaches a cool temperature. Next slice the ribs by following the bone to make strips of ribs, then add the ribs to the chilled brine. Allow the ribs to sit in the brine the night before cooking.


Day 2
2. After roughly 12-15 hours the ribs should be ready to cook. Remove the ribs from the brine and soak in fresh cold water for 15 minutes. Change the water and soak for a further 15 minutes to discard of some of the salt content. Remove the ribs and allow to drain on kitchen paper.

3. Now we can cook the ribs, add a generous. amount of oil to a pan and hard fry the ribs on a high heat until nicely caramelised. When the ribs are ready turn the heat off and keep to one side for now so we can move onto prepare the aromats for the ribs.

4. Slice the shallots, chillis, garlic and lemon grass finely and add to the ribs. Next grate the zest of 1 lime and add to the ribs. Return the ribs and the spices to a high heat again and fry for 10 minutes until fragrant.

5. Now add 2 tbsp of sugar, 3 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp dark soy, 1 tbsp honey then finally 250ml of water and bring to a boil. When at boiling point turn down to a simmer and allow to reduce the sauce on a low heat for around 45 minutes taking care not to burn.

6. Now to serve, By now the sauce should have completely reduced almost down to a jam. You want the sauce to be sticky so that it can completely cling onto the ribs. Now add some freshly chopped coriander, fresh lime juice and a tsp of black rice vinegar to balance the sweetness. Place the ribs into a serving bowl and eat with some freshly cooked rice or egg noodles…

Additional notes

It’s okay to skip the brining stage although I highly recommend it as it takes things to a whole other level. If you wanted to try beef ribs or even chicken with this recipe they would also work great. Hope you like this recipe!!!


To serve 4
2 racks of ribs
2 chillis
2 garlic cloves
1 lemon grass stalk
bunch of coriander
2 small red shallots
1 lime (zest and juice)
2 tbsp sugar
1 tbsp honey
1 tbsp dark soy
3 tbsp fish sauce
1 tbsp oyster sauce
250 ml water
1 tsp black rice vinegar
For the brine:
1.5 ltr water
80g sea salt
40g pink sea salt
1 tbsp black peppercorns
4 star anise
1 tbsp szechuan peppercorns
5 dry red chillis