Sriracha BLACKOUT
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If you want a real kick, Sriracha blackout is a must! This extremely spicy sauce
is not for everyone, so be careful .
Sriracha BLACKOUT
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
Asian
Sriracha BLACKOUT
If you're craving an intense burst of heat, Sriracha Blackout is the ultimate choice! This bold and fiery sauce packs an extreme punch, making it perfect for those who truly love spice. However, it's not for the faint-hearted, so approach with caution!
For spice enthusiasts, Sriracha Blackout can elevate your favourite dishes to new levels. Use it as a marinade for grilled meats, a zesty addition to stir-fries, or a daring dip for snacks. Just a little goes a long way, so start small and savour the heat. Whether you're a seasoned chili lover or looking to challenge your taste buds, this sauce promises an unforgettable flavour experience.
Ingredients
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1.2kg Beef Ribs
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2 tbsp Pukara EV Olive Oil
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2 x Small red onion
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375g Sriracha Blackout sauce
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2 x tsp mustard seeds
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1 x tsp cumin seeds
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3 x Carrots, shredded
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1/3 x Cup coriander leaves
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1 x Cup Jasmin Rice
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1 x Cup of beef Stock
Directions
Prepare the Ribs
Add Ribs to beef Stock
Place over high heat and bring to a boil.
Reduce the heat to a simmer and cook for 25 minutes.
Remove from the heat and let the ribs cool in the cooking liquid.
Make the Sauce
Heat half the oil in a deep frying pan over medium heat.
Add half the onion and sauté for 3 minutes, or until softened.
Stir in the Sriracha Blackout sauce and bring to a boil.
Add the beef ribs, stirring to coat them evenly in the sauce.
Lower the heat, cover, and simmer for 1 hour, or until the ribs are tender.
Prepare the Carrot Mixture
In a separate frying pan, heat the remaining oil over medium heat.
Add the remaining onion and cook for 3 minutes.
Stir in the mustard seeds and cumin seeds, cooking for 2 minutes until fragrant.
Add the carrots and sauté for another 3 minutes.
Remove from heat and season with salt and white pepper to taste.
Recipe Note
Serve
Just before serving, stir the fresh coriander leaves into the ribs.Serve the ribs alongside the spiced carrot mixture for a flavorful dish.