75g (½ cup) plain flour
2kg beef spare ribs
3 tablespoons olive oil
2 brown onions, halved, thinly sliced
4 garlic cloves, thinly sliced
1 long fresh red chilli, seeded, finely chopped
1 tablespoon finely grated fresh ginger
1 tablespoon ground paprika
1½ teaspoons ground cinnamon
500ml (2 cups) Beef stock
400g can chopped tomatoes
600g sweet potato, peeled, cut into 2cm pieces
1½ tablespoons honey
Chopped fresh continental parsley, to serve
Preheat oven to 140°C. Place flour in a large bowl. Season with salt and pepper. Add beef ribs and toss to coat. Shake to remove excess flour mixture. Heat 1 tablespoon of oil in a flameproof casserole dish over high heat. Cook half the beef ribs for 2 minutes each side or until browned. transfer to a plate. Repeat with 1 tablespoon of remaining oil and the remaining beef ribs.
Heat remaining oil in the dish over medium heat. cook the onion, stirring occasionally, for 3-4 minutes or until soft. Add the garlic, chilli, ginger, paprika and cinnamon. cook, stirring, for 1-2 minutes or until aromatic.
Stir in the stock and tomato. Return beef ribs to the dish and bring to the boil. Cover and bake for 3 hours. Stir in the sweet potato and honey. Bake for a further 1 hour or until the sweet potato is tender and the beef is falling off the bone. Top with parsley.