Beef Ribs Alhambra, Aji Limo -

Name: Beef Ribs Alhambra, Aji Limo -
Ingredients: 2 KG BEEF RIBS (JACOBS LADDER); ONE HEAD OF GARLIC CLOVES,PEELED; 30 GRM GINGER.PEELED AND SLICED; ONE BOTTLE ALHAMBRA BEER; 60 GRM SOFT DARK BROWN (MUSCOVADO) SUGAR; A HANDFUL OF FRESH CORIANDER; 4 LONG RED CHILLIES,SEEDS REMOVED; 20 GRMS AJI PANCA; BEEF RIB COOKING LIQUID; 100 GRM TAMARIND PASTE; 150 GRM SAKE; 100 GRM MIRIN; 30 GRM SHERRY VINEGAR; 8 GRM THAI RED CHILLI PASTE; ONE BUNCH OF SPRING ONIONS, GREEN PART ONLY,SLICED (SAVE THE WHITE PARTS FOR GARNISH); 200 GRM SAKE; 200 GRM MIRIN; 400 GRM DARK SOY SAUCE; 250 GRM CHICKEN STOCK; 1 BUNCH OF CORIANDER, ROOTS ONLY (SAVE THE LEAVES FOR GARNISH); 30 GRM GINGER; ONE LONG RED CHILLIE; 10 GRM GARLIC; 200 GRM CASTER SUGAR; ONE HALF BOTTLE OF ALHAMBRA BEER; 2 GRM THAI RED CHILLI PASTE

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Experience tender beef ribs slow-cooked in Alhambra beer for an unforgettable meal. Perfect for Sunday lunch, featuring a flavorful sauce and glaze.

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Ingredients

2 KG BEEF RIBS (JACOBS LADDER)
ONE HEAD OF GARLIC CLOVES,PEELED
30 GRM GINGER.PEELED AND SLICED
ONE BOTTLE ALHAMBRA BEER
60 GRM SOFT DARK BROWN (MUSCOVADO) SUGAR
A HANDFUL OF FRESH CORIANDER
4 LONG RED CHILLIES,SEEDS REMOVED
20 GRMS AJI PANCA
BEEF RIB COOKING LIQUID
100 GRM TAMARIND PASTE
150 GRM SAKE
100 GRM MIRIN
30 GRM SHERRY VINEGAR
8 GRM THAI RED CHILLI PASTE
ONE BUNCH OF SPRING ONIONS, GREEN PART ONLY,SLICED (SAVE THE WHITE PARTS FOR GARNISH)
200 GRM SAKE
200 GRM MIRIN
400 GRM DARK SOY SAUCE
250 GRM CHICKEN STOCK
1 BUNCH OF CORIANDER, ROOTS ONLY (SAVE THE LEAVES FOR GARNISH)
30 GRM GINGER
ONE LONG RED CHILLIE
10 GRM GARLIC
200 GRM CASTER SUGAR
ONE HALF BOTTLE OF ALHAMBRA BEER
2 GRM THAI RED CHILLI PASTE