Ingredients: Wash, clean, and dry the ribs. Transfer them to a dish and pour in about 2/3 of the cola. Cover and refrigerate ...

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Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper ...

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Put the rib racks in a bowl and add the mari­nade. Mix well so the marinade coats the meat, then refrigerate for two to four hours. Occasionally mix the ingredients so the meat is marinated evenly.

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

800 g beef short ribs 1 T sunflower oil ½ cup oyster sauce ½ cup sriracha hot chilli sauce ½ cup black-bean sauce For the peanut dipping sauce, combine ½ cup peanut butter 1/3 cup peanuts, toasted 1/3 ...