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Methods

• Preparing the pickles ahead of time, split the cabbage into quarters, set over a dry, hot grill and cook for 8-10 minutes, turning often, allowing the cabbage to char and partially cook. Remove and set aside to cool before roughly shredding.
• Cut the cucumbers in half length-ways, place the cucumber into a colander and sprinkle with the salt and let sit for an hour. After this time place the cucumbers in a clean towel and pat dry
• Heat the oil in a pan and add the dry chilli, once blackened, remove from heat and set aside. Add in the ginger, red chilli, cabbage, sugar, vinegar, ground Sichuan pepper and stir. Add the cucumber, blackened chilli and mix well to combine, then place in a jar Allowing to stand for 10 – 12 hours before serving.
• To prepare the ribs, heat the oil in a large frying pan over a medium to high heat. Season the ribs heavily and cook, turning occasionally till well browned (approximately 8 minutes)
• Place the soy, shao hsing, ginger, star anise, cinnamon, peppercorns and honey into a large pot along with 1.5 litres of cold water, add in the browned short ribs and bring to a boil, cover with parchment paper and a lid
• Place into the oven for 2-2.5hrs or till meat is tender and almost falling from the bone.
• Remove from heat and allow to rest for a minimum of ½ hour before serving
• To serve, spoon rice onto plates, and top with braised rib and pickles