Black Pepper Glazed Short Rib Bao

Baos, burgers and sliders are an emerging and popular food trend in Asian cuisine that has been rising in popularity in the UK. this delicious sticky and sweet glazed Rib Bao is something to rave about this Chinese New Year. Recipe is taken from Jeremy Pang's Hong Kong Diner.

Black Pepper Glazed Short Rib Bao
  • 4 beef short ribs
  • Separated ½ a portion of bao dough
  • For the poaching liquid:
  • 1 star anise
  • 1 small cinnamon stick
  • 2 cloves
  • 2 bay leaves
  • 1 teaspoon of black peppercorns
  • ½ teaspoon of salt
  • 1 litre of water
  • For the glaze:
  • 3 tablespoons of Chinese black peppered sauce
  • 2 tablespoons of light soy sauce
  • 4 teaspoons of sugar

Preparation method

  1. In a large saucepan, place the short ribs before adding all the poaching liquid ingredients into the same pan. Place the pan onto a high heat and leave to boil. Once the liquid has begun to boil, reduce the heat to a low temperature and leave the ribs to poach on a low temperature for 3 hours or until the meat begins to fall off the bone.
  2. While you are slowly poaching the ribs, begin to make the bao buns using the following recipe.
  3. When the ribs have been thoroughly cooked, remove the meat from the poaching liquid and remove the bones while trying to keep the meat intact.
  4. Cut each strip of meat in half vertically before placing into a large bowl with the glazing ingredients. Turning the meat over so that each side is covered.
  5. While you finish glazing your ribs, you can use this time to steam your Bao buns.
  6. Under a grill char each side of the meat at 230°C on a lined baking tray.
  7. Once the meat has cooked, place one strip of meat into one Bao bun.