If you love beef, you will love these BBQ beef ribs. A real crowd-pleaser.

Above is bite-sized portions served on the bone as decoration. Great if you are doing an Asian night with multiple dishes.

The secret to these soft succulent BBQ beef ribs is the slow cooking overnight.

I first rub and marinade the jacobs ladder beef ribs with a BBQ beef rub and five-spice, preferably for 24 hours before I slow cook the ribs on a trivet of vegetables, ginger and star anise. Add water, halfway up the tray to allow steam while cooking to keep moist and tender. Lay a sheet of greaseproof over the ribs and a double sheet of foil to completely cover and seal around the tray.

Now slow cook the beef ribs at 95°c for 12 hours / overnight.

Check the next day or 12 hours later and open up the foil. Be careful of the steam escaping. You should have nice soft beef ribs that feel like you could pull the meat apart with a folk. Or you can see that the bone will easily slide out of the ribs

Allow to cool and carefully pick up the beef without the juices onto a tray. Strain and save the juices for a Asian or Vietnamese soup as the juices are full of flavour from the beef and aromatics.

(At this stage you can also pull out the beef ribs if you would like to serve into small portions later or leave the meat on the ribs and serve as big BBQ beef ribs.)

Cover with cling film and chill in the fridge.

Once the ribs are fully chilled, you can either portion as big ribs or cut away from the ribs and cut into smaller pieces.

Make a BBQ sauce by combining the BBQ sauces, chilli sauce and grated ginger. Marinade the beef ribs in the BBQ sauce for at least 30 minutes before cooking.

Place on a greaseproof lined tray and cover with foil. Heat up at 180°c for 15-20 minutes. Serve individually or on a platter.