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Slow Cooked Beef Ribs

The Slow Cooking function on the Panasonic SR-CX108SST Automatic Rice Cooker is perfect for making juicy beef ribs. This set-and-forget recipe from Chef Shellie Froidevaux is as easy as it gets. No need for constant flipping every 30minutes, just trust the fuzzy logic technology in the Rice Cooker to work out the perfect temperatures for tender, fall apart ribs, every time!
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Author: Chef Shellie Froidevaux

Ingredients

  • 6 beef short ribs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1/2 cup barbecue sauce
  • 1/3 cup tomato sauce
  • 1/3 cup maple syrup
  • 2 tbsp apple cider vinegar
  • Sea salt
  • Cracked black pepper
  • Coriander leaves to serve

Coleslaw

  • 500 g coleslaw premix
  • 1/2 cup whole egg mayonnaise
  • 1 lemon juiced
  • 1 tbsp Dijon mustard

Steamed Corn

  • 2 corn cobs cut into thirds
  • 50 g butter cubed

Instructions

  • In a large bowl, combine the garlic powder, mustard powder, barbecue sauce, tomato sauce, maple syrup, apple cider vinegar and season with salt and pepper. Add the ribs and mix well to evenly coat the ribs.
  • Add the ribs to the inner pan in the rice cooker. Do not exceed the jasmine rice line. Pour in the remaining sauce and close the lid.
  • Select the 'Soup/Slow Cook' setting and dial in 4 hours and press start.
  • When the ribs are done, transfer them to a serving dish with the extra sauce. Cover to keep warm.
  • Clean the inner pan and return to the rice cooker. Use the supplied Measuring Cup and fill with 3 cups of water for 1.0 L model, 4 cups of water for 1.8 L model. Place the corn in the steaming basket and place the basket in the inner pan. Close the lid, select 'Steam' setting and dial in 5 minutes.
  • Meanwhile, make the coleslaw; combine the mayonnaise, lemon juice and Dijon mustard in a large bowl. Add the coleslaw premix and toss well to combine. Transfer to a serving dish.
  • Transfer cooked corn from the rice cooker to a serving dish and place butter on top to melt into the butter.
  • Uncover the ribs, top with coriander leaves and serve ribs with corn and coleslaw.