I went out shopping yesterday hoping to find some nice beef spare ribs to cook for our Saturday dinner and I came across this interesting cut which was thinly sliced instead of the normal rack of spare ribs. It was still a meaty cut so it got me thinking about what and how I could cook this.... a bit chinese style with soy sauce, shaoxing wine (rice wine) and coriander but I also wanted to make it more like a comfort food with lots of gravy and meat so tender you could just tear it apart.
So I combined a bit of both and came up with a tangy, sweet spicy spare ribs in a thick gravy over a bed of cheesy polenta. The slices of spare rib are slow cooked and the mixture of the wine, soy sauce, coriander, cayenne pepper, and tomatoes gives it a full flavour and you can never go wrong with cheesy polenta!
