Spoil dad on Father's Day with a plate of these finger-licking beef ribs in a sweet, spicy marinade.


  • 1/2 cup tomato sauce
  • 1/4 cup honey
  • 2 tablespoons Chang's Soy Sauce
  • 2 tablespoons malt vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon powdered mustard
  • 1kg beef ribs
  • Vegetable oil, for deep-frying
  • 4 Sebago potatoes, peeled, very thinly sliced
  • Dressed spinach leaves, to serve


  1. Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
  3. Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.
  4. Serve ribs with potato crisps and spinach.