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  • 1/2 cup tomato sauce

  • 1/4 cup honey

  • 2 tablespoons Chang's Soy Sauce

  • 2 tablespoons malt vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon powdered mustard

  • 1kg beef ribs

  • Vegetable oil, for deep-frying

  • 4 Sebago potatoes, peeled, very thinly sliced

  • Dressed spinach leaves, to serve


  • Step 1 - Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.

  • Step 2 - Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.

  • Step 3 - Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.

  • Step 4 - Serve ribs with potato crisps and spinach.


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