Serves 4 | Preparation time: 30 minutes | Cooking time: 2 hours, 5 minutes
Beef Ribs
Bring the salted water to the boil in a large saucepan over high heat.
Add the ribs, reduce to a simmer and cook with the lid on for 2 hours, or until the meat is tender and breaks apart easily with a fork.
Using a slotted spoon, transfer the meat to a bowl to cool, reserve, and discard the cooking liquid.
Combine the spice salt ingredients. Reserve. For the green chilli sauce, mix the ingredients together and taste, adding more chilli if required. Reserve.
When the ribs have cooled, heat the 2 litres of oil in a medium saucepan - the oil should be about 5cm deep - over medium heat.
Toss the ribs in the gluten-free flour then shallow-fry for 3 minutes.
Place the spice mix in a bowl. Remove the beef from the oil with a slotted spoon and coat in the spice mix.
To serve
Place the ribs on a flat serving plate. Arrange the lettuce leaves, radish or daikon, shiso and chillies on another plate. Serve the green chilli sauce in a bowl on the side.
